⭐︎
At a dinner with colleagues.
It is MIYASAKA by Miyasaka Shuzo, famous for Masumi.
It was the first time I had it.
It has a rich flavor and a sweetness that goes away easily.
It is not summery, but it goes well with beer after a hot summer day.
It was delicious.
Beer x 2 -> Miyasaka -> Kanryu -> I forgot
Miyasaka Brewery (Suwa City, Nagano Prefecture)
MIYASAKA Nakadori Junmai Ginjo-shu
Alcohol percentage 15
Rice polishing ratio 55
Another brand of Miyasaka Brewery's Masumi.
It has a deep taste with the fullness characteristic of Yamada-Nishiki.
The Masumi brand is delicious, but I personally think that this is the junmai ginjo that everyone can enjoy.
It has a delicious taste that is not for everyone.
MIYASAKA
Raw material rice: Aizan produced in Hyogo Prefecture
Polishing ratio 59
Sake degree -1.5
Acidity 1.9
Yeast used: in-house yeast No. 7
Condition: Once fired
Brewing year (BY) 2023BY
Alcohol content 15
😊
This is a day for drinking out.
My usual drinking place without exploring new places. But they still don't remember me. Even though I drink a lot 😆.
Kurosawa
MIYASAKA
Toyoka
Takizawa
I drank one sake of each. The waiter who poured the sake so skillfully said to me
I said to the waiter, "It's okay if you spill it.
I said to the waiter, "I don't mind if you spill it.
The waiter said, "The owner will be angry with me.
He was right.
The lineup of this restaurant is mostly dry, but I chose the sweetest among them. I chose MIYASAKA, which was the one I liked best.
Since we drank a lot, we didn't have the energy (and liver to spare) to go to the usual after-party at a standing bar 😅.
Good morning, Jay & Nobby 😊.
Maybe it's hard to remember me because I have a lot of part-timers 😅I feel like "I want to go back to the hotel and drink something sweet" when I have a lot of dry food, so the Chikuma Nishiki from the previous day was perfect for me.
