Sake we received
I had it cold today.
Next time, I was going to try it heated as it was recommended.
It was delicious, but what was it?
It was different from the flavors I had tasted before.
But I don't know how to describe it.
But it's good, so it's okay 🤗.
I was curious about the sake recommended for hot sake. Sake that is said to be good hot sake has a strong taste of rice, which I was a little bit uncomfortable with, but Daishichi was not that strong and was just right. As it cools down, it tastes more like sake! The taste of sake becomes stronger as it cools down. In winter, I would recommend it with hot sake and oden.
As expected of Daishichi, this is the best sake I have ever had. (I didn't drink as much as I said, though.)
I'm sorry I didn't take a picture of it when I poured it, but it has a very strong yellow color. The sweetness is so rich that you would think it was ice wine.
Delicious~~ Delicious~ Thank you so much!
Ikema Sake Shop November Tasting (2)
Drinking outside in the past with cold sake.
This was my first time to try heated sake.
I was under the impression that Daishichi was creamy when served cold.
but Daishichi tastes great when heated.
Personally, I like the creaminess of cold sake, too, because it's unique.
We were also allowed to drink some other not-for-sale sake from Shugetsu and Morinori, but I didn't take pictures of them because I didn't think it would be a good idea to post them.
I was interested in Sogen and Yamazaru, so I bought these two bottles.
Recently next door,
Tochigi Prefectural Association has been very active 👏😍.
So, we're going to start with Daishichi🍶‼️
First of all, it's delicious cold ☺️
No explanation needed🙂↔️
And then hot sake 🍶✨
Mmmm, delicious 😋!
Hi Muro 😃
I'm very excited about the renewal of Senkyoku 😁Let's enjoy drinking together in Fukushima too 🤗I'd love to go on the Aizu sake drinking trip with you ‼️
Hi Jay and Nobby!
Aizu sake trip 🍶 sounds great ❣️
There are about 30 sake breweries in Aizu and I would love to have you and your wife sample them all 😁.
Memorandum
Sake rice Gohyakumangoku
Rice polishing ratio 55
Dry and peculiar on the palate. It has a cemedine smell, and the lingering taste is bitter with a hint of sweetness. It has a strong character. Characteristic.
It was on sale at a supermarket at a discount of one and I bought it without a second thought. It has a medicinal aroma with a sense of maturity.
At 40℃, it has a sweet taste with a hint of syrup. It has a sweet, syrupy flavor, which is followed by a pungent spiciness.
45℃. The medicinal smell disappears and the umami becomes stronger.
50℃. The spiciness becomes stronger from the beginning. Personally, I would choose 45℃ or 50℃, but 45℃ by a narrow margin.
I felt the same way with the classic, but after the second day, it becomes slightly sticky, and the first day is the best day. But of course, this does not mean that it is deteriorating.
Personally, I prefer the classic, but rarely see it, and this is also an orthodox aged wine that can be drunk with confidence. It is a sharp type.
Next was the heated sake.
I don't often drink heated sake, but this one was easy to drink for a beginner, just like white water 🍶.
I had it with salmon jerky as an entrée and it went well with it. 🙆♂️
I have an accumulation of unposted items, but I can't leave this one out. A gathering with my life mentor. At the time, I was a complete alcoholic, not just sake, but no alcohol at all. But my mentor loves sake. He said he drank many kinds of sake, but this one was his favorite.
I drank it cold, and although it is a daiginjo, the aroma is mild. It has a strong umami of rice, but it cuts through the flavor very smoothly. I wish I had more vocabulary, but I guess good food is good food. The technique of Takanobu Sato, a master craftsman of our time. The rice is Yamada Nishiki.
