This afternoon I'm 🍶2 with a friend from college that I haven't seen in a super long time.
Tokugawa is a 1.5 gou (1,380 yen) style restaurant. For this class of sake 👍.
This was my first time to drink Hiwada. It is a delicious light cloudy sake with a ginjo aroma and sweet and spicy taste. 😋😋😋😋
Both Shinten and Abe are modern dry. They are light and were well received by my friends.
After all, it is fun to talk with friends who know each other well.
I wonder if they have a bottle of Abe for restaurants, please sell it to me too!
Hiwada Namahoshi Junmai Sake
Rice: Gin-no-Iroha, Polishing ratio: 60
Sake degree: +4, AL degree: 16
⭐️⭐️⭐️.5
A slightly sweet sake with the robustness of a sake yeast yeast yeast yeast yeast yeast yeast.
It may be good as a heated sake.
When served cold
The aroma is green apple-like.
The main taste is umami, with a sourness in the second half and a slight bitterness at the end.
When heated, the aroma of rice becomes stronger.
The sweetness and acidity become stronger at the beginning of drinking, but not much else changes.
It can be drunk cold for a quick drink or warmed up for a long drink.
I finally got around to opening a bottle of this summer-only Hiwada.
Most summer sakes are refreshing, but this one is sweet and sour and has a big bone structure.
Nichiranda is a versatile sake, so of course it goes well with the sashimi I prepared, but I think it's more for meat 😅The acidity seems to go well with the oil 😋.
We went to Muto-ya in Sendai Station and picked out some summer sake to compare!
Abekan's Goldfish and Yuki no Matsushima no Umi-KAI were delicious, but the Sunflower was my favorite!
