The aftertaste settles into a slightly dry impression, though,
Fresh, smooth, and full-bodied active junmai nigori sake.
It is reasonably priced and delicious.
Recipe by Katsuyo Kobayashi,
Fried chicken wings as the main dish.
Katsuyo Kobayashi is famous for her meat and potatoes,
This fried chicken wing is made with milk and lemon,
The recipe is different in that the seasoning is milk and lemon juice, but the sweet potato is also fried in the pan first, which makes it a good addition to the chicken.
That's what I'm talking about 😊.
Today's sake is an unfiltered raw Junmai Daiginjo from Takizawa in Ueda City, Nagano Prefecture❗️❗️
The aroma is sweet with a hint of ginjo❗️As you take a sip, you can feel the raw tingling sensation❗️Followed by a fruity taste and aroma that leaves your nose❗️Great Sake❤️
The brewery is famous for Ding, which is not available in the Kansai region.
I was at a Nagano sake event and Nemuchi said it was her favorite at Takizawa, so I bought some.
They had everything from Junmai to Jun Dai 😊.
It's gorgeous and has a honey-like sweetness, but a little powdery? It's sweet but has a unique sweetness to it.
It's sweet, but there is something unique about the sweetness.
The aroma on the nose is quite fruity.
I think I would like this if I had a fresh sake.
☆☆☆☆☆
Another difficult one, made with super soft black daylight water.
It's a bit like a strong, matured sake.
It's classified as dry, but I don't think it's quite right.
I like it, but I guess there are different tastes, but it has a delicious umami that disappears nicely with a rather lingering aftertaste.
Slightly fruity and refreshing on the palate.
It is easy to drink with a strong umami taste afterwards.
I used to enjoy drinking Ding from the same brewery.
Takizawa is also very tasty!
I bought this sake at a liquor store in town during a trip to Nagano. It is a sake with the unique flavor of junmai sake and a touch of sweetness. It goes well with fatty dishes.
YOMOYAMA NAGANO in Osaka10
Takizawa's booth.
I asked him, "Which should I drink first? I asked, "Well, let's start from the end," and we drank all kinds of sake.
It seems that the brewery uses ultra soft water to brew their sake.
Kuroyoso.
It has a strong umami, mild, sweet, and full flavor. This is my favorite type. It is one of the Shuho Kikumori brands.
Takizawa Tokuso (Honjozo)
Not at all like a honjozo, but it has an unadorned taste. It has a good balance of umami and sweet richness.
Takizawa Junmai
The rich umami spreads from the slight acidity typical of junmai.
Takizawa Tokubetsu Junmai
In my opinion, it has an orthodox Junmai taste and has little impact.
Takizawa Junmai Ginjo
Fruity at the beginning, sweetness, umami, bitterness, and richness spread one after another, and the end is sharp and clean. This is my favorite type.
Takizawa Junmai Daiginjo
Less fruity and too refreshing.
I also asked about the Ding, and it seems that the production is small and only 12 stores in Japan carry it, and the brewery does not sell it, and there are 4 stores in Nagano. I guess the best way to buy it is online...
