Second day of Kochi Night. The cab driver told me that Hirome is good, but for bonito, I should go to Matsuri Jaya. He advised me to go to Matsuri Jaya for bonito, as it has a good selection of alcohol. So we went to Matsuri Jaya. At first, we started out with regular sake, just like a normal drinking party in Kochi. The staff at the restaurant recommended various temperatures for drinking. The first sake is Fujimusume, which I have never tried before. Slightly spicy and umami-guchi (flavorful), it was a perfect match for the thickly sliced salt cod roe. The special sake cup is also cute! But from here, I sank into the swamp of Kochi sake.
Travel in Shikoku - Kochi 5
The first sip was light. The impression changed when I paired it with bonito tataki, which gave it a deeper flavor and a hint of sourness.
Get it at "Marugoto Kochi" in Ginza, Tokyo❗️.
I had never heard of this brand before, but it was delicious ❣️.
The rice used was something from Kochi Prefecture.
It has a fresh citrusy taste like a fresh sake, with a rich mouthfeel, but it goes down smoothly.
The aftertaste is clean and crisp.
If I had to say something, I would say that I would like a little more sweetness, but it is just right for light drinking.
This is the third campaign of Kochi Prefecture.
I drank it at the hotel when I was in Kochi, and it was so good that I went to the brewery to buy it.
I drank it after a long time.
It doesn't have much aroma.
When I put it in my mouth, it has a flavor that I don't like.
It smells like a classic type of sake.
However, it doesn't last long, and after that, you can feel the refreshing taste of rice that is typical of Kochi. You can also feel the acidity.
Compared to Aki Tora and Minami, it is a little thicker.
It does not have a crisp finish, but leaves a little residue.
For better or worse, it is an unrefined classic type of sake.
It has the image of a mountain sake rather than a sea sake.
Taste level 70 points
