.
Polishing ratio: 50
For some reason, the local supermarket "Feel" had it.
It is not of the rank normally found in supermarkets!
They had it at a fixed price, but 、、、、
One day, there was a 30% off sticker on it!
All 10 bottles!
I bought just one bottle!
A balanced sake with no peculiarities.
☆4.0
One of the set of 30 Niigata sake cups for the 20th anniversary of the celebration of the Sake Festival.
First, on the rocks 🧊 Tasty. But not too strong and easy to drink. Stronger sake taste, heated up to 70 degrees ♨️ Sweeter taste, sweet sake taste. Good for the body. ☺️
Buy online from Sake Kadoya @ Murakami, drink at home 20241102
At the return home.
The main dishes include tree buds, a large amount of wild vegetables (butterbur sprouts, udo, and kogomi), tempura of maitake and shiitake mushrooms, fried shrimp, and fried chicken.
I have been posting a theory on Sakegawa for more than five years that Hakkaisan's regular sake goes especially well with mountain vegetables, and there is no doubt about it.
The smoothness, fullness, balance, and subtle bitterness of Hakkaisan's sake, which exceeds the standard for regular sake, is the best match for wild vegetable dishes.
It is delicious cold or warmed, and is especially versatile for springtime dining.
Good evening, Mr. Hiraccio 🍶.
Local sake is great with local wild vegetable tempura! ✨️
I'm jealous because I like to savor and drink sake by itself with tender tasting vegetable dishes as a snack 😊.
Hiraccio-san Good evening 😄The tempura of wild vegetables looks delicious. And Hakkaisan regular sake is good with wild vegetables! The bitterness of sake goes well with wild vegetables. I would like to explore how to use different types of sake with different dishes!
Good morning, Matsuchiyo 😊.
I also like to pair it with vegetable dishes, especially in spring when I get wild vegetables back home and it is bliss to pair it with Niigata sake.
It is a taste that is only available during this season, and I feel the joy of the arrival of spring.
Good morning, Sashu 😊.
I enjoy Hakkaisan regular sake every year because its lightness and bitterness go very well with wild vegetables.
I think Hakkaisan is especially made to go well with mountain foods and mountain gochisou (feast).