Watership No. 2 and Yamada Ho🌾.
The first day was hokke (open fish),
The second day was grilled salmon with foil 🐟.
Fish goes well together 😋.
I think my father, Watanosen No.2, had a strong bitter taste.
The mother, Yamadaho, has a gentle sweetness that is impressive.
I thought it would be more like Yamadanishiki if I mixed them,
But it didn't at all 🤣.
At Fukuwarai in Soka.
Sake made with "Yamadanishiki" from the Tojo Special A district.
It has a refreshing sweet and sour taste.
It is a bit sharp, but it disappears quickly.
But when you take a breath, you feel a sharp, sharp sensation.
It is dry and almost dry, but easy to drink.
It goes well with stewed vegetables.
It is not a showy sake, but it supports the taste of food.
Production date: July 2023
Alcohol content: 16
Yamada Nishiki
Polishing ratio: 45
At a sake meeting in Tokyo.
The name "Sukeroku" was taken from the Kabuki play "Sukeroku yuen edozakura - Sukeroku yukari no edozakura" (commonly known as "Sukeroku").
The cherry blossoms on the label are beautiful.
The aroma and taste are fruity.
It also has a bitter taste, but the sweetness derived from the rice is also strong. It is a dry sake, but delicious.
This is the first cup that was recommended to me at a tempura restaurant in Azabujuban, to go with a course of tempura. It actually goes with peony shrimp sashimi and clam soup. Delicious.
The sake is super dry, so it is very dry on the palate and smooth on the throat.
Rice : Hitomebore
Rice polishing ratio: 60
Sake degree: +11
Alcohol content: 15 to 16 degrees Celsius
For someone I see so often, this is my first time at Hidakami 😊.
It's also a sweet-ish type of sake, but I think it's a very sharp and light sweet sake.
It's a little heavy to drink at lunchtime, but it warmed me up nicely since it was cold in the morning... 🤣.
I'll have to save it so I don't overdo it at lunchtime... 🤣
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Hidakami
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