This is the third time I have been to this event, and the second and third pictures show the lineup of sake. The third picture shows the lineup of the sake on that day. The second and third photos show the participants' favorite sake.
I called the brewer and purchased the sake because there was a heated sake event at my favorite restaurant. It's basically a local sake, so it seems to be consumed mostly locally. The sake is soft and sweet on the palate.
The sake has a soft sweetness on the palate, with the typical acidity of Yamahai sake, and a delicious flavor that you will never get tired of. Of course, the roundness of the sake increases when heated. Is this regular sake? It is too delicious. 😋😋😋😋😋
Hot, hot sake.
Aroma with a sense of maturity.
Somewhat honey-sweet, herbal aroma of hot spring eggs.
It has a unique flavor, reminiscent of yakuyu, citrus peel, and soy sauce.
It has a dry taste with no unnecessary heaviness. The acidity is strong.
The umami has a good depth and a sense of depth.
When the temperature drops, it tastes like white chocolate or rice cake despite the rice.
Nimono (boiled rice) is an excellent combination.
Taste degree ☆ 3.5/5
The label says it is made by hand in extremely cold weather and squeezed from a wooden vat with a balance.
It is dry and has a taste typical of nama-zake.
It is warm today, so it is at room temperature.
The aroma is mild and slight.
The texture is round and light.
Rich flavor reminiscent of chestnuts and cacao.
The flavor spreads gently.
It has few habits and is easy to drink.
A good food sake.
Good cost performance.
Taste 4/5
At Calendar, a standing bar at JR Otsu station.
Actually, we ran out of one sake to compare and were short of 45ml 😌.
The owner offered me a free sake for that amount! I took their word for it and got an additional 1🍶.
The sake of choice here is Buroisen Yamahai Special Junmai Harazake aged for 3 years.
It was the manager's recommendation! You know what I mean 😁.
The aroma of the sake is very calm and matured.
Shiitake mushrooms, mushrooms, pre-shaved Parmigiano Reggiano, fermented butter.
Slight clove, cypress and dried herbs too.
Aroma of rice.
Smooth texture.
Nice spread of rounded acidity with a soft sweetness and a moist fullness.
It has a unique flavor that is a combination of sourness and umami.
It gradually seeps into the mouth while softly expanding, and finishes beautifully.
The finish is sharp with a firm aftertaste.
The sweetness, acidity, and umami rounded out by aging are very intoxicating.
The aroma is for picky drinkers, but the taste is superb.
I would like to warm this up.
The staff is very nice, and the sake seems to change with the seasons!
Thanks for the food 🍶.
Good evening, Aladdin. I didn't know such a nice coin server was built in Otsu. I'll go there next time too! And it's precious to hear Aladdin's comments on the Buroisen's San-nen Aged 🧐✨.
Hi Hirupeko 😃
I'm drunk because I can drink a little bit of various Shiga sake: ☺️
I don't usually drink sake for heating up, but I like it and it's inevitable when talking about Shiga sake, so let's get into it this time 🍶😁.
