First time south!
Minami-chan drink✨
I was under the impression it was a dry sake,
It was properly dry 😆.
It also has the juicy flavor of raw sake,
The acidity and sharpness in the latter half is strong 😋.
A good food sake 👍
It's been a while since I bought a brewdog!
PUNK IPA has been in 350ml cans for sometime now 😆.
Tasty as ever 🍺🍺🍺🍺.
We went to a pub we had wanted to visit since it opened.
Everything was delicious, but the chicken liver simmered in oil and the deep-fried taro and albacore were superb!
I started out with a light beer, but they had a local sake menu, so I decided to go with a southern Kochi sake.
The sake was smooth, but had a great umami flavor and a nice sharpness.
It went so well with the liver that I almost had another serving of both...
Southern autumn leaf grater. I was told that it is exclusively for matidaya that has spent the summer at a slightly higher temperature, but I don't see any special indication of such. It has a refreshing yet sweet aroma, like a lactic acid bacteria drink. Oh, my... sweet and sour..! Sweet and sour...astringent...my taste buds can't catch up. Before the sweet and sour taste becomes "umami," a strong southern astringency spreads, and the flavor develops quickly. I drank it cold, but I think it would be good heated too.
Is this... a summer sake? My first impression is that it has a freshness. The slightly bitter aftertaste after the sapphire ama is also good. I like it.
The first grilled saury on the table this year🎶.
Here's the sake I chose from the fridge 👇.
My first brand, Minami Hiyoroshi from Kochi ✨.
I bought it because I was curious about the fact that it was made with Dewa Sanzan from Yamagata Prefecture!
The mouthfeel is mellow and full of rice flavor!
You can feel the full flavor of the rice!
It has a nice sharpness and is definitely a good match for saury👍.
It tastes better at room temperature.
I haven't tried it this time, but I think it would be good lukewarm 🏸.
It is also good when heated to lukewarm.
