I'm reading Osamu Dazai's Tsugaru📖 right now, so in connection with the Tsugaru region, I opened a bottle of 💁♂️ today🍶.
The standing aroma is just a hint.
When you put it in your mouth, you can feel the smooth and gentle flavor spreading through the smooth and clean mouthfeel. It disappears like a melting snow at the end. The taste is lighter than the image of the label, and it is quite easy to drink.
Serve it with fried mackerel with tatsuta-age. The flavor of this sake increases when combined with the moderate fat of the mackerel, and it is interesting that it changes to a sweetness that reminds me of apples for a moment 🤔 Also, it tastes good and delicious👍.
Polishing ratio] Koji rice 55%, Kake rice 70%.
Alcohol content】13度
Pickles] Deep-fried mackerel with tatsuta
Price including tax】1,650yen
The gorgeous ginjo aroma is the first impression. The mouthfeel is soft and easy to drink, with a strong sweetness but also a hint of bitterness. The acidity is moderate. We paired it with refreshing white fish, but it would also be good with a more umami flavorful side dish.
The first new sake of the year 😁The top taste was fresh and apple-like. When you drink it, the fresh and refreshing sweetness of new sake spreads as it smells, and the raw chili accent is pleasant😇This is the first time for me to drink Toyobai, and it tastes more modern than I imagined with a smooth mouthfeel. But as you keep drinking it, it has a sweet syrupy feel. The sweetness remains in all of the entrées this time including boiled fish and hamburgers😅As for during the meal...hmmm 🙁 Re-drank on the 3rd day. Less chili and more sweetness. Chocolate muffles the sweetness 👍.
At Aomori Nebuta World, Shinbashi
Delicious with a little sweetness!
Appetizers
horse mackerel (Carangidae spp., esp. the Japanese horse mackerel, Trachurus japonicus)
Rice：Aomori contract-grown Toyobai rice
Rice polishing ratio: 55
Yeast used: In-house yeast
Alcohol percentage: 16
Acidity: 1.5
I like Toyobai too much. I like it so much that I buy and drink two bottles a year. Now, let's see how it is!
Wow! I love green apples! How many people have been charmed by this fresh and sweet aroma! I really like the complexity of the sweet and sour apple flavor from the sweet brewing water, the freshness and bitterness of the freshness and astringency of the unpasteurized sake! A little tingling and sharpness is very pleasant! Take your time including it in your mouth? I hope you will try it as it should convey Toyobai's delicate taste and sweetness! You live in Tokyo, go to Koujiya Sake Shop in Jimbocho, Komae/Sengawa, Kagoya in Shimotakaido, or Sake Sho Yamada in Shinjuku. I hope you all fall into the Toyobai swamp. Thank you for the food and drink tonight!
P.S.
I was skeptical, but I heated it up. I was surprised at how much more concentrated and pure the sweetness of the apples and the umami of the rice became. Now that I've learned how to warm it up, I may have to do it a little more often in the future. 11/3
Good morning Uppion ☀I drank this year's one too. This direct pumping is very special among Toyobai... I forgot to take a picture of it 😭I think you are right about the taste comment 🌟👏.
Kosuke! After all, no matter how much sake you drink, you can't forget the devilish deliciousness of nama sake made from directly pumped sake! I am grateful to the Miura Sake Brewery for releasing nama sake every year as a matter of course!
