This is my booming sake, or rather, the sake I am promoting.
It's a raw ogara-mi, but it's almost clear with almost no oriki.
No gassiness, but fresh and tangy.
The aroma is mellow and fruity, like pears.
The sweetness and umami rush in.
It's delicious.
I visited with my mother.
I wanted some sake from Aizuwakamatsu, so I came back. So I had a cup (*^^*).
I asked for a fruity, sweet sake and it was recommended.
Nice. It goes well with fish. I think it's good.
I was pretty drunk.
Huh? It's gone...
I wanted to drink more...
Tastes strong
Not the first drink
Maybe it tastes better when you are a little drunk like this time
Bizen Omachi
A standard sake in Aizu Shikon.
Good aroma like pear.
Sweet and fresh.
It has a slightly tingling sensation, and is finished with a nice sourness and bitterness.
It is a standard but good sake.
Aizu Shikon is an unfamiliar name.
It seems to be another brand of Mt.
Calm taste
It is a special junmai, but it also has the clarity of a ginjo class sake.
It has a good amount of umami and should be served at room temperature rather than cold.
Pair it with sashimi
At Tabei
After the marathon, I looked for a good store in Fukushima and bought it!
It was the right choice. It is really delicious. It's probably unusual for a Fukushima sake, but it has a very strong emphasis on acidity, with a strong sweetness, umami, and bitterness.
Everything is so strong and good!
I had always thought that sake was basically unfit for my body, and had avoided it.
But then I found out that I just hadn't met any good sake yet.
Since then, I have changed from a wine drinker to a sake drinker😅.
At first, I liked well-polished sake!
But as I drank more and more
But as I drink various kinds of sake, I've become more of a junmai or dry sake drinker? I think I'm becoming more of a pure rice or dry sake drinker.
However, I will drink anything (laughs).
(Laughs) Every time I drink sake, I think how delicious it is!
Aizu Shikon, a homecoming sake. I was a little tired of drinking and wanted to drink it frankly, so I bought this one made with white malted rice. I remember that it had a rich acidity typical of white malted rice.