Next is Junmai Ginjo Inatahime Strong (Goriki).
This sake is made from Goriki, a sake rice native to Tottori that has not been cultivated for 40 years.
The introduction describes it as a slightly light, slightly dry sake, but it is slightly sweet on the palate.
From there, it spreads easily in the mouth and goes in smoothly.
It was my first time to drink sake from Tottori, but it was very delicious! 👍
Postscript
My wife loves mackerel, so we ordered a dish called saba heshiko.
It is a traditional preserved food of Tottori, and is made by marinating mackerel in salt and rice bran.
When I tried it, it was quite salty and a little spicy.
The menu still showed the white part of the mackerel and it looked like the skin was seared, but what came out was mirin-colored all over. 😅
It's hard to order food I've never seen before. 😱
But I'm happy to drink good Tottori sake for the first time! 👍
Good evening! 🙋
Today was the coldest day of the winter.
The temperature at 6:30 AM is shown in the 4th picture. 🥶
Double-digit below zero temperatures are fine for a day or so, but if it continues for several days, the water in the Shinto shrine and Buddhist room will freeze beautifully.
I guess newer houses are highly airtight and insulated, but an old house like ours is lightly below freezing in a room without a fire. 😱
Well, I went on a business trip to Tokyo on my last holiday.
I went into a building in Nihonbashi to search where to have dinner.
I heard that a beef cutlet restaurant was popular, and when I went to the restaurant, there was a long line.
I gave up and went into a restaurant called "Soba Kappou Inada" to have Soba.
It seems to be a restaurant owned by a brewery in Tottori called Inada Honten, so I checked out the a la carte menu and sake before having Soba. 🤔
Oh, it's called Shiromai Junmai Sake, right?
This is very promising!
I immediately ordered it with kombujime.
I took a sip.
Oh, delicious acidity.
I think it's a little different from grapefruit, but I guess it's true what they say about citrusy, refreshing acidity.
It goes well with the kombujime.
Very tasty! 👍
drink cold
Clear and colorless
Mellow aroma
Delicious richness with sweetness in the mouth
Easy to drink and smooth on the throat.
The aftertaste is clear with little dryness.
Very refreshing to drink
Recommendation! It is full of the umami and richness typical of honjozo, yet has an interesting slightly effervescent and fresh mouthfeel. You can also taste the acidity when you first drink it.
It was served cold.
The color was clear and slightly pale yellow.
The nose has a fruity aroma and a burnt caramel aroma when the temperature rises.
It has a dry, sweet and sour mouthfeel.
On the palate, the sweetness and umami are sharp and hard to detect.
Sweet and sour with a rich honey-like richness. Sake like dessert wine.
On my way home from the store, I saw a different hiyaoroshi (grated rice) on sale at Takashimaya, so I immediately bought it.
It was the first time I drank Inata Hime at home, but it tasted calm and was very typical of hiyoroshi.
It is best served warmed. 😋😋😋😋
