Opened today✨
The aroma was fresh and quite rich.
It felt very rich. Very tasty.
Fresh sardines and rape blossoms were on sale at the supermarket, so tonight's dish was,
Sardine simmered with ginger
Deep-fried tofu with rape blossoms
I was so impressed with the Takashimizu I received last time that I ordered it from Akita Sake Manufacturing and it arrived today. (Part 2)
This one is also made with Rokugo-yeast and brewed in Yamahai style.
I am looking forward to seeing what kind of food I can pair it with.
I was so impressed with the Takashimizu I received last time that I ordered it from Akita Sake Manufacturing and it arrived today.
It is freshly pressed last November.
It is said to be the basis of modern ginjo-style brewing,
Rokugo-yeast and Akita-style cold brewing.
The note says, "The aroma is gentle and has a strong presence.
We are looking forward to drinking it.
At a supermarket I happened to visit, I saw Takashimizu on sale, which I had always wanted to try, and bought it immediately.
I was impressed by its very elegant and mild taste.
It has been registered as a favorite.
Tonight, I made a dish that I thought would go well with Takashimizu.
Daikon radish and fried bean curd takitaki
Nozawa pickles
grilled barracuda
Takashimizu Hiyoroshi drunk at my parents' house
Drinking with a sense of maturity
Full-bodied sweetness like sponge cake
The way it is dry with a touch of umami is brilliant!
Easy to drink without stress
A major sake brewery that cannot be underestimated
sake brewed without addition of saccharides and no more than 120 litres of seed alcohol per tonne
Sense of Yamahai and lightness. It is thick but refreshing. It is a light Yamahai, but it is not modern like Tsuchida. It is a lightness that is typical of Akita. It is clear. It is soft without being strong. Aroma of grain. 86 points
Sweetness: 2.7
Acidity: 2.6
Dryness:2.8
Hinted aroma:3