The third drink was my request. I was attracted by the light nigori and effervescence. The store staff carefully controlled the opening of the bottle. I enjoyed it in different ways: supernatant, cloudy, and with ice. It was refreshing and fizzy.
When the bottle was first opened, the aroma of rice was bubbly and the taste was quite punchy, but after a little time, it became a very easy-drinking pineapple-like sake.
It was juicy and acidic, and could be enjoyed on its own.
1,870 yen- including tax
Bessan, Select Part 2
Mikuyo Comparison
I have had the special junmai before.
The sparkling Bikuyo was dry and not sweet, but the special junmai was also light and dry!
Sukiyaki whale with Nishi-gai clam soup (🍲)
It was about time for the proprietress to appear!
She was waiting for us!
Since we had moderated the amount of sake we had consumed, we decided to start the Kochi ritual of playing the "Ozashiki" game with the proprietress!
knowledge
Raw material rice/Matsuyama Mitsui
Polishing ratio/60
Alcoholicity/15° to 16
Sake degree/+5
Acidity/1.6
Amino acidity/1.0
Yeast/KA-1 (Kumamoto yeast)
Bessan, Select
Bikuyo Drink Comparison
This is the first time for me to drink a sparkling wine!
The waiter opened the bottle slowly and took his time to serve me a glass of sake.
He advises us to drink the top clear liquid first, then mix in the oli, and after that, drink it with ice on top!
The Kochi drinking party is called "Okyaku"!
Hospitality, great👍!
We enjoyed each drink in its own way 😃.
Salted bonito, so thick!
We ate three slices as it was, and the rest was topped with soup stock to change the taste!
Also delicious!
a few words of knowledge
This effervescent junmai daiginjo-namaishu is reminiscent of champagne made from rice. Second fermentation in the bottle produces fine, refreshing bubbles from the live yeast.
Alcohol 14%.
Rice polishing ratio 50%.
This sake is typical of Kochi, Kochi! The mouthfeel is clean and watery, with a hint of ginjo afterwards, but it is not unpleasant and does not interfere with food.