Contribution No. 393
There is an astringent taste as well as acid and sweetness. The astringency can be felt in the aftertaste. The sweetness is low and the aroma is grain-like.
On the second day, the acidity increases and the hardness is removed, very much better than the first day.
Pairing with Ate
Tempura
Grilled yellowtail kama with salt
Personal Favorite ★★★☆☆☆☆
Purchased at a sake shop.
Personally, I think Amabuki and Raifuku are two sake breweries that often brew sake using flower yeast, and I consider Amaboichi to be one of them.
Cold sake.
The aroma is gorgeous, as if the sourness and sweetness of apples had been condensed. If it is said to be flowery, it is indeed flowery.
The light nigorigo color is well-balanced with a mild sweetness and a tartness that is not too strong. The aftertaste is rather long.
Recommended for sake beginners.
I opened a bottle of this one, which I bought at a liquor store on a short trip because I fell in love with the label.
It is a Vikaten from Tenpouichi in Hiroshima. The specs are undisclosed. The taste is like biting into a small grape, with a sweetness and acidity that goes down your throat smoothly and beautifully. It seems to be an easy match for Japanese food as a mid-meal sake.
I am grateful for the once-in-a-lifetime encounter I had with the liquor store where I went on my trip. Delicious ‼️
Tenpoichi Super Spicy Junmai Senbon Nishiki
Dry but not light
A moderately spicy sake for mid-meal consumption with a fresh smell.
Satisfied with chicken liver sashimi
