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 😆.
Sometimes I splurge on scallop sashimi. The wasabi is a nice touch.
The sake to be paired with the scallops is a Kinoto Omachi from Hiwada, a sake brewery famous for its Haginotsuru brand in Kurihara City, Miyagi Prefecture.
I don't know the details of the concept behind the sake, but it is a great sake for warming up.
Haginotsuru is an easy-drinking sake with a clean, cohesive structure, while Hiwada is a clear, structured sake that makes you want to drink it.
It is sweet and delicious with scallop sashimi.
