Sake from a brewery owned by a friend of mine in Shimanto, Japan.
It is dry with a strong mineral taste and acidity. It has a punch. As you get used to the punch, the umami sweetness of the rice can be seen in the depths of the flavor.
Rice polishing ratio→50
Alcohol content: 17%.
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.
