Merry Christmas!
Yesterday I opened a bottle of wine, but with the usual cold yakko and persimmon peas as a snack, it wasn't enough!
Today I'm going to go back to my day job and have some sake.
Still more autumnal sake!
Hazen Hakubai's Tawarayuki series for heating up!
Sake that is right on the edge between matured and a bit twitchy is really good!
Chocolatey, rich and sweet.
I still want to try it warmed up in winter!
The rounded umami and sweetness spread across the palate, giving it an indescribable sense of fullness.
Cold yakko and chawanmushi (steamed egg custard) as a side dish.
Thank you Jesus!
I decided to make a snack with beef as well, since I have made chicken and pork together, and it went surprisingly well with meat.
I used more mirin (sweet cooking rice wine), which was good for the sweetness of the meat.
I buy too much and can't digest it all, so I keep changing my entrée every day to enjoy sake. Fish, chicken, then pork. I tried pork thigh with miso, but chicken was more suitable than pork.
I thought it would be better if it was less oily, but pork loin with the same seasoning was better.
The depth of this dish is very deep!
We made it snow cold and compared it with Kyo Chitose. Both are good, though not as distinct as the Kyo Chitose, and both have a depth to them.
Hazen Hakubai always seems to have a different image in the mouthfeel and aftertaste.
Not open? Is it a feeling, or is there a smoldering in the back with a faint aroma. This girl must have a very high potential. I want to enjoy it slowly, changing the way I drink it and the accompaniments.
I made grilled cod with salted malt in a hurry, but it would be better with a more rich meal.
I drank it warmed. It has an amazake-like aroma, a slight sweetness, and a spiciness that spreads at the same time. As it cools down, the light sweetness comes and goes again. I feel like an expert now that I have realized how good it tastes 🤣.
Junmai Ginjo
Rice variety Yamadanishiki, Miyamanishiki
Polishing ratio 50%.
Alcohol level 16%.
Sake degree +5
Acidity 1.7
It has a sharp and elegant mouthfeel. The ginjo aroma is subtle, and the delicious acidity spreads on the tongue.
Third of four breweries in the Daisen area of Tsuruoka City
This is also the third brewery in a row that does not sell directly to the public.
We didn't even know where the brewery was, so we went around in circles and finally found a sign. Here it is: ‼️
The aroma is like a thin white grape juice, and the taste is crisp, dry, and easy to drink.
The sake
Junmai-shu - No Carbon - Nama-fume ⭐️⭐️⭐️⭐️
100% Miyamanishiki produced in Yamagata Prefecture
Polishing ratio 50%, ALC 16
Sake degree +5, Acidity 1.5
No carbon means no carbon (active carbon powder?) filtration. The aroma is modest, but the taste is fruity.
The aroma is subdued, but fruity 🤗.
When you put it in your mouth, there is a slight stimulation on your tongue, and you can tell immediately that it is dry, and you can feel the umami of the rice.
For my personal taste, this sake may not be a good match for pizza.
It was like having a pizza with lots of vegetables with a full-bodied red wine.
Samukawa Ten no Uo: 20240627
