Timeline
TakatsuguI opened a bottle of "Miyamizu no Hana", a blue sake bottle in a beautiful blue box that I received as a souvenir from my trip.
It was served chilled, and the taste was crisp and clear. As time goes by, the flavor of the rice expands as it approaches room temperature. It seems to show a different face when warmed to lukewarm.
I thought it was wonderful to enjoy new encounters with sake that we receive as souvenirs. 超小熊Purchased at a liquor store in Kobe Chinatown
It is a great way to cleanse your palate of the richness of Chinese food.
It is a great way to quickly cleanse the palate of Chinese food. KawaPurchased as an offering for my grandfather in Nishinomiya.
The moment you put it in your mouth, the aroma of sake spreads at once.
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Nishinomiya and Uosaki were superior in making sake.
The Uozaki side tried to experiment with the making process, but Nishinomiya was still superior.
So they tried to use Nishinomiya's water and were able to make superior sake in Uozaki.
... the story of the discovery of miyamizu きょうちIt's like sake, not refreshing at all, full of miscellaneous flavors from start to finish. 原口賢治A solid sake feeling as if it had been a long time since I had had sake. When paired with grilled sweetfish, it was a great match with a strong flavor that did not lose out to the bitterness of the entrails. みつまつTasted and purchased at Kintetsu, 1586 yen. charara★★★★☆
Crisp and dry
Aroma of rice in the aftertaste
Tasty water when drunk during a meal ◎ りおうMiyamizuhana Special Junmai from Kobe Sakura Masamune. Lunchtime drinking at Hama Sushi. It is crisp and clear, and the alcohol content seems high, but it is only 15-16%. It is a sake with little habit that goes well with sushi. TOMOHIROSlight ginjo aroma. Crisp and dry. RecommendedContentsSectionView.title
