Little by little, I made some space in my fridge😅.
Well...
First Imanishiki 😁.
Hmmm...
Before the aroma and sweetness
I feel it's heavy 🤔.
Not that I don't like it.
but it's not what I was looking for 😅
After 3 days of opening the bottle, the heaviness is gone a little bit.
It has a sweetness to it👍
I thought it had a strong alu aftertaste.
It was 18 degrees Celsius.
A series of drinks I had in February (what series?)
I bought the label.
No, I wanted to try Tamako-chan, but I don't see it very often...
We often get it at events.
Tonight's sake was given to me by a business partner. Thank you. Sake is heavy, so there is a story behind the transportation of the sake. When I was working on a project related to gibier, I was taught that gibier is about the story (that if you try to make it good, it becomes more like beef or pork).
With this morning's Shinminato tuna. Imanishiki really enhances a meal. It is delicious. The sake is 59% polished rice and 16% alcohol by volume, and won the highest gold medal at the 2022 Wineglass Sake Awards, but it is also recommended to be heated. There are many ways to enjoy it.
Junmai Unfiltered Shiboritate Nama-Nagara Sake 🍶 Tankoba Stuffing ✨.
The "Yuku Sake Kuru Sake" party at Jizakaya Kodama. Comparison of new sake and matured sake 😆 5th kind
New Sake (2023/11) Bitter and spicy. Rather mature.
Aged Sake (2022/11) Chestnut 🌰 A little grassy. The new sake also had a matured taste, but the matured sake was richer. When heated up, the umami flavor is gradually ☺️
The Chodama style mutagen nabe continued with motsu nabe 😆.
Denya Gozei @ Otsuka Chodama Sake no Kai 20231223
Sake aged in a place with zero magnetic field. Of course it has a matured aroma, but my taste buds can't tell the difference, but it sure tastes good! With Hinamatsuri feast