We liked the restaurant we visited before lunch at a sake event and revisited after the event. Here is my first drink. It was delicious, even though I had come here after drinking quite a bit! The aroma is soft, without the blandness of a sake yeast yeast yeast, and the balance of sweetness and weak acidity is perfect.
The sweet and salty salted fish is great to feel the core of the sake. There's no reason why it wouldn't go well with the mayo yuzu kosho on the fried octopus.
The second cup was Hiwada.
It is a refreshing drink without the sweetness of Omachi, which I personally found a bit surprising.
The sake went down smoothly and was easy to drink 🍶.
This is my first sake.
It has a fruity aroma with a sourness that is typical of a sake brewer's yeast yeast. It also has an Omachi-like aroma. It is not the acidity of today's sake, but the acidity of the sake's origins. The acidity is the main taste, but it is supported by bitterness and sweetness. It has a lingering aftertaste, as is typical of Miyagi.
Junmai, a traditional sake brewed in the traditional way of life: ⭐️⭐️⭐️⭐️
Polishing ratio 60%, ALC 16%.
A smooth but crisp, light and dry sake 😃.
I had two slightly sweet sake before this one, so I felt it was a very strong sake 😋.
Chigasaki Toto: 20250402
The taste that conquers from the third cup of sake (I wonder if you can understand it, I hope you can. lol).
A taste that you can open a bottle as it is. Deep flavor that is easy to drink.
I recommend drinking it after you have tasted Junmai sake on your tongue rather than on your first drink.
I've been wondering about it for about a month and couldn't resist - bought it!
The first sip is as sweet and sour as it looks, but then the fizziness and dryness comes rushing in right after 😳.
It's so fizzy ✨ it's almost like a carbonated beverage!
I bought it thinking it would be best with fried oysters, but it's not so sour and the spiciness is stronger, so it's easy to pair with anything without thinking about it 😆.
