(2) at a pub near Yokohama Station
The next sake at this restaurant was Yamato Shizuku!
This is another sake that I wanted to drink, but didn't end up doing so.
Yamato Shizuku Summer Yamato
When you drink it, you can feel the acidity, it is refreshing!
Soft.
Sweet and sour type?
This is delicious too 😋.
No thanks! I like it 🥰.
Good morning, Jay & Nobby 😊.
I was looking at the sake wa and it was one of the candidates I might buy next time, so I found it and went for it 🥳.
It was delicious 😋.
But how do you convert Yamato Shizuku? Het? 🤣
Sake rice: 100% Momota
Rice polishing ratio: 45
Alcohol content: 16%.
The aroma is gorgeous and the taste is mellow and umami, but it is crisp and clean.
It is very satisfying to drink on its own or with a meal as it has a powerful umami flavor.
Today I paired it with grilled fish and it was very delicious.
Rice polishing ratio: 55
Alcohol content: 15%.
I bought this because the store I stopped by on my trip was a Yamato Shizuku distributor.
When I opened it, it blew out like a carbonated juice and overflowed.
When I drank it, it was very full and the flavor spread out.
The carbonation combined with the juice made it go down as easily as a juice.
It is very easy to drink and highly recommended.
Today was the day of the Senkaku Stag Beetle ban 😊.
I thought I was leaving Tochigi today.
This morning around 9am, the liquor store I usually go to posted an article about the new arrivals and I noticed it around 3pm and the article said it was sold out 😭.
I checked with another liquor store and they said they had 2 bottles left, so I dashed to the store, but they said they were sold out by the narrowest of margins😭.
I'm totally in the mood for sparkling, so I'm opening a bottle of Yamato of Youth that I've had laying around at home 🎉.
I drank Yamato Shizuku at an izakaya before.
I remember it being very good, so I bought it thinking it would be absolutely delicious,
As expected, it is delicious ❗️
From the fruity and milky aroma to the mouthfeel, it has a nice mouthfeel, but it's still very strong. The bitterness is working in a good way, and if you guzzled it down, it would definitely knock you out.
But you can't stop 😅.
It's a dangerous sake, but one I want to repeat again next year.
And I learned today that it is important to move in a timely manner since stag beetles arrive in the store on the day the ban is lifted...
Good evening, Mr. Rururun 😃.
I've heard that the local liquor store in Tochigi sold out on the first day of its release! I'm glad you had a good experience 🤗 and I'm glad you enjoyed the Yamato Shizuku 💧.
I'm glad you enjoyed the Yamato Shizuku 💧!
Dear Jay & Nobby, Good evening😊.
Competition is fierce in Tochigi too 😭
I learned a lot 💦.
Yamato Shizuku, on the second day, the difference between the milky taste and the bitter taste was even more pronounced and more mature 😊.
Akita Seishu's "Yamato Shizuku Junmai Daiginjo Mimosa Yellow
The soft and warm yellow label is like a visualization of the arrival of spring. It is a new Junmai Daiginjo-shu brewed with "Momota" rice grown in the company's own rice paddies, brewed with 560 kg of white rice in a small brewing process, and brewed with an Akita-style "Nama-moto" sake mother. Based on long-term low-temperature fermentation, the sake was delicately brewed to be finished at less than 16% in its original state.
It has a fresh fruity aroma and a harmony of refreshing acidity and sweetness derived from the Akita-style nama-motobo, and its aroma and taste remind us of the arrival of spring. The process from top-bottling to bottling was swift, and it contains a trace amount of carbon dioxide gas derived from fermentation. A gem of a well-honed new sake flavor.
This is a junmai daiginjo spring-only sake brewed by Akita Seishu in Daisen City, Akita Prefecture, at the Dewazuru brewery. It is made entirely from contract-grown "Momota" sake rice, with a rice polishing ratio of 45%, and has an alcohol content of 15.9°, a sake alcohol content of ±0, an acidity of 1.8, and an amino acid content of 0.8. It is brewed with in-house cultivated AK-1 yeast and bottled immediately after top-fermentation and bottle heating, which allows the sake to retain a slight carbonation and a fresh gaseous sensation.
I'm still in my youth!
I tried to be strong, but I think I was blown away by the sparkling energy.
It has been a long time since I had such a bittersweet experience.
