Someone was on a business trip from Aichi, so I invited him out for a drink.
He said, "I'll just go to a popular izakaya where beer is 190 yen (laughs).
I thought chemical drinks were bad, so I looked at the sake list and found one type of sake. It was a stable Daishichi Dry Sake 😆 It was spicy and tasty and good enough to be served with greasy skewers. It was delicious even when drunk cold.
The first time I drank a heated sake from the Daishichi Shuzo brewery, I was shocked. It is so beautiful, so crisp, and has such a strong umami. And yet, the elegant sweetness of rice goes from tongue to nose, and the lingering aftertaste lasts for a long time...
It is getting warmer and warmer, and I tend to drink cold sake, but I like warmed sake!
Today's pure rice sake is also great... Thank you, Daishichi Shuzo!
#Funabori
A secret sake from "Dashichi" blended with old sake.
Aroma and flavor are strong 😳.
I had it on the rocks, which I've been into lately,
It's good 🎉.
Spicy red pepper cod roe
✘Salted squid
.
This time, from the representative of Nakadori, Daishichi "Minowamon".
(As a side note, Fukushima Prefecture is divided into three regions from the left: Aizu, Nakadori, and Hamadori ☝)
Daishichi is a popular sake brewer that makes sake using the traditional "ikasho" method of sake making.
And yet I hadn't tried Minowamon 😅.
The taste is as good as the rumors say, very clean and sinks in so smoothly that you would think the osmotic pressure must be high😍.
Is this a sports drink? 🤣
This is a drink that will never disturb you even when paired with light dishes👌.
The entrée is "Sankaku-age", a local dish of Miharu-cho, famous for its waterfall cherry blossoms!
It looks like this, but it's not thick fried tofu 👀‼.
Both were delicious 😋!
Junmai Namikyo Soukai Cold Sake
It has a richness and flavor that is typical for a sake made from the traditional sake yeast yeast. It is rich and thick. It is refreshing, but has a long aftertaste. Good balance!
Aroma: fresh old aroma, matured wine.
The middle part of the aroma is clear.
The umami of malted rice spreads later.
The sharpness is good.
Yeast 901 or 701
Acidity 1.4