Today's sake is from Kurumata.
This sake is made from "GI Hakusan (Hakusu Hakusan)," which is made from "Hyakumangoku No Shiro," a sake rice suitable for sake brewing in Ishikawa Prefecture, and all rice produced in Hakusan City.
When you put it in your mouth, you will be hit with a strong acidity and the delicious taste of rice. When you roll the sake around in the glass, it is so robust that it leaves an afterimage on the inside of the glass.
The entrée is red dried fish and oden.
It is a perfect pairing with the sweet sake at a temperature close to room temperature.
The color is a deep golden yellow.
The aroma is like rich cotton candy.
The taste is soft and rich, with a lingering sense of umami. It is said to be medium-dry, but personally, I feel it is sweet. It is easy to drink, with no unpleasant peculiarities. A mellow sake.
It should be served at room temperature or warmed to bring out its umami. Especially good warmed.
I would pair it with something salty like salted fish.
Personal impressions of compatibility with food
Tuna with takikomi gohan (rice cooked with tuna) → ○
Ham cutlet (soy sauce) → ○
Ham and pork cutlet (sauce) → ○
Mozzarella cheese→○
Muscle roe→○
Dark amber color. Steamed cloth aroma, rice sourness, and rich amino acid flavor. The umami that makes you happy, which is typical of Tengumai, goes well with a meal.
Noto Dakei x Tengumai ⭐️⭐️⭐️⭐️
Noto Sake Brewery (Sakurada Sake Brewery) reconstruction support Joint brewing with the brewer's chief brewer ALC 16%.
It has a light aroma of koji malt.
In the mouth, it is a dry sake with a mild taste, a pleasant stimulation on the tongue, acidity, a little bitterness, and the delicious taste of rice.
Chigasaki Hoshido: 20251003 purchased & opened