Kuniumare is the sake of choice.
The attack is light, the aroma and the mouthfeel are clean and refreshing, and it is a drink that will not bore the sake drinker.
It comes in a 5-ounce bottle, which is rare for sake. The price of 1,000 yen is too good to be true.
This sake is made from "Ginpu", a sake rice suitable for sake brewing produced in Hokkaido. Compared to Kuniumare Junmai Daiginjo, this sake has more of the flavor of rice. Personally, I prefer this one.
I received this as a souvenir from a festival in Mashike. It was a limited edition sake and amaebi (sweet shrimp). Kitashizuku is 65% polished rice. It was very tasty when slightly cooler than room temperature because it had a strong acidity if it was too cold. It is aromatic and goes well with amaebi sashimi. The miso soup with shrimp broth was also delicious!
Kunimare's special honjozo, a classic type of sake, is suitable for heating up, but since it was summer when I got it, I drank it on the rocks. It was delicious on the rocks, with just the right amount of rice flavor and a nice sharpness.
Hakodate Izakaya Kiyaya Daimon Branch
We went to Hakodate for three days and two nights in conjunction with my husband's participation in the Hakodate Marathon 🚅.
There were many other runners who had finished the marathon at the restaurant!
The drinks and food on the trip were exceptional!