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hoshiakiJunmai Namaishi Hashiwake 🍶Fusakogane 🌾.
Taste is a bit acidic 😳 A bit vinegary. A little too much? When paired with takopochi, the acidity is lessened, but the tanginess is strengthened and it may be a bit spicy. The impression was a little different from when I drank it before. Maybe it's a problem with the lot 🤔
Umi to @Takadanobaba 20240525 
一本義 仙介🇺🇦This sake is from Katsuura, Chiba Prefecture.
I bought a bottle at a liquor store near my workplace.
I'm a sucker for fish and sake, so I'm really interested in it.
I couldn't get any bonito today, but I greeted it with sashimi offcuts of tuna and other fish, and boiled flounder and tuna.
The color is light.
First, the sweetness of the rice that expands softly.
The sharp pungency that rushes in after that. After 10 seconds in the mouth, the sharp spiciness disappears. The sharpness is like the curve of Masaki Ishikawa, a.k.a. Katsuo of the Swallows (I am a Swallows fan).
It has a light, dry sake feel.
It contains slices of tuna and salmon. The sweetness and spiciness nicely catch the bloodiness of the sashimi, while the spiciness brings out the flavor of the sashimi with a sharpness. Seems to go really well with the blood-based acidity of tuna and bonito.
How about when it is warmed up?
The sweetness and spiciness are quickly quenched, and a pleasant umami flavor drifts in.
This pleasant umami seems to go well with all kinds of food.
It also goes well with slightly lighter fish such as flatfish simmered in soy sauce.
This is the type of sake that would be nice to have in one's daily drink. hoshiakiJunmai🍶Fusakogane🌾.
Quite refreshing ✨, with a sharpness. It's like water or a bit thin 😅maybe it's because I paired it with pork tongue oden that has a lot of broth 🤔I guess you have to pair it with bonito to really show your true potential?
Umi to @Takadanobaba 20220202 hoshiakiJunmai🍶Fusakogane🌾.
It has a slightly herbaceous aroma, but is rather light 😋. I would like to try it heated.
Umi to @Takadanobaba 20211029 mayaDate of manufacture 202110 ワンモアOh, it's so sharp. The mouthfeel is nostalgic, similar to the celebratory sake I drank at a college graduation ceremony about 30 years ago, but the sharpness is much different. Seafood is delicious with this. RecommendedContentsSectionView.title
