Old-fashioned spicy "sake" smell.
It has a pungent, pungent taste.
The aroma of fire-roasted rice passes through the nose,
The aroma of cooked rice passes through the nose, and the rice is tart and spicy with a sharp sharpness.
It has a sharp sharpness.
Slightly light, neutral dryness.
Vinegared sardines go very well with it.
This is a classic enjoyment.
Taste level 4/5
Next, the second plum work, a sake-based plum wine made with 500 grams of Shirakaga plums, 4 g of Momogawa nigori sake, and 120 grams of iced sugar. Last year's plum wine made with nigori sake was delicious with a soft sweetness, so we decided to make it again this year. According to the Sake Tax Law, we are required to use sake with a minimum alcohol content of 20 degrees Celsius. We just barely made it.
Hi Andrew 🌞.
Your plum wine soaked in nigori sake sounds delicious 😊.
I often read in recipes that the ratio of ume and icesugar is 1 to 1, but that's pretty conservative.
Is it just right because the nigori of Momokawa is sweet? 🤔
I usually avoid Tohoku products, which are relatively drinkable in stores, and look for Western Japan products,
I suddenly saw the lovely kanji character for "peach," so I picked it up, even though it was from Aomori.
Naturally, the taste is not peach🍑, but it is different from what I imagined. Everyone has their own taste.
I was on a business trip and took the Shinkansen 🚅,
On the way home, I bought a boxed lunch called "Hittaridako-meshi" and a bottle of sake.
I bought the limited edition "Doctor Yellow Ver." ekiben immediately. The color is very cute.
I knew seafood should be dry! So I chose Momokawa.
It has the sweetness and flavor of rice, but has a very mature dry aftertaste that goes well with sashimi.
I have never tasted rice from "a bolt from the blue," but sake brewed with 100% of that rice is easy to drink. The ginjo aroma spreading in the mouth is also good.
