Tonight we have a pop label of Hidakami Aki-agari. Since Hidakami is known to go well with fish, we paired it with grilled salmon.
I had an image of a classic dry sake, but it was surprisingly rich in sweetness, mellow and full of flavor. Indeed, it seems to go well with any fish dish.
Good evening, kiko-san!
I had some of Hikkami-san's Autumn Rice the other day too 🎵
I couldn't help but squeal 😋!
You can't go wrong with fish pairings 🤤.
very dry (esp. in wine-making)
Dry and light. It is not harsh and easy to drink. Straightforward, but with a little umami. It is moderately mild. 85 points
Sweetness: 2.4
Dryness: 2.8
Hinted aroma:2.5
Acidity: 2.8
The flavor comes quickly with a gorgeous sourness and gradually disappears with a mellow taste.
It finishes with a tangy finish, so it never gets dull.
Thanks to its gentle but tasty acidity, it is delicious on its own, and when paired with dishes ranging from sashimi to obanzai, the synergistic effect makes it even more delicious.
Similar to Wataya, Hidakami is very reasonably priced.
The second drink at my favorite yakitori restaurant, Hirakou Shuzo's Hitakami!
This time it was Junmai Aki-agari
This is the first label I have ever seen.
Let's have it right away!
First, the aroma. Not much of an aroma.
In the mouth, there is a gradation from umami to bitterness and spiciness.
It has a traditional sake feel and is very drinkable, so I couldn't help but say "yes!
It is even better with a meal, and went perfectly with tonight's chicken dishes!
Good evening ma-ki-😃.
Looks like it tastes like a classic but the label is modern 😊Yakitori and a drinkable Hitakami-san to drink! Sounds cool... autumn makes me want to drink a good drink 🤣.
Thank you, ichiro18!
I'm always amazed at the fact that this sake is not sweet and tasty but still has a great taste 😋.
It went perfectly with the yakitori.
It's good to have a good sake that's easy to drink too 🤗.
Hikakami Nakadori Junmai Daiginjo, flow chart label, 5,500 yen
Today, I was at home for the first time in a while 🏠 My wife was at work, so I prepared tonight's snacks in the evening!
Tonight we have deep fried tuna blood, tsukudani (food boiled in soy sauce), shishamo and shishito nuts tempura. ‼️
Well, tonight I opened a bottle of this one 😆The aroma is a little acidic with a strong ginjo aroma💜The initial attack is sweet and spicy together with a mellow taste 💜Then the spiciness comes through later and it's delicious 😋The taste is also very strong, like a Japanese sake 🤤.
Hitomebore polished to 60% and brewed with Miyagi yeast to a sake degree of +11 degrees.
Although it is called "super-harakuchi," it does not feel that spicy.
It has a mild aroma, a moderate rice flavor and umami, followed by a clean and crisp taste.
It is also delicious!