Purchased at Nakazawa Sake Shop in Takasaki City.
The aroma has a mature flavor and a subtle fruity feeling. When poured into a glass, it is softly thickened.
The taste has acidity and slight bitterness, which is the strength of the sake's traditional sake making process. The texture is smooth on the tongue, and the acidity is sharp at the end. It has a sense of maturity, so it is best to drink it at room temperature. You will be able to taste the fuller umami if you drink it at room temperature.
The specifications say that it is made from 80% polished Senbon-Nishiki rice, which is surprising. It is amazing that they have been able to suppress the miscellaneous flavors so well.
A versatile food sake. Please try it.
It has a moderate aroma of rice with a hint of fruitiness. In the mouth, a full flavor and rounded, soft acidity mingle together, and the slightly light, spicy, dry aftertaste keeps you coming back for more!
It seems to go well with dishes with strong flavors 😁.
I have a drinking party this weekend, and the manager of the next place I'm going to is retiring. I was disappointed because I am a regular customer of the restaurant, so I wanted to drink it and bought it.
It's a Hiroshima Prefecture Tenpouichi. It was the last of the spring sake, but I decided to go with this one for some reason, and it turned out to be a fairly good choice. It has a nice fresh watery mouthfeel, followed by a strawberry-like flavor, sweetness, and a spiciness. The freshness increases when it is chilled, and the sharpness increases as it approaches room temperature.
Koi Omachi is an improved Omachi, so it has a sweetness that is very appealing. I thought it was modern, but it was a classic type. It is difficult to make.
Shimanami - Kurashiki Travel Sake Activities (5)
Moving on to the second restaurant, Tenpoichi in Fukuyama. I thought this was the best sake I drank yesterday.
Maybe it was the local effect as well...
The food was delicious and the price was so cheap that my wife was surprised 😀.
This is also delicious 🍶.
I paired it with fried oysters for an "aggressive" combination (?). I paired it with fried oysters and it was wonderful!
Whenever I find sake from the Chugoku region, I have to have it!
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