しんじょう
It has a very delicate yet firm flavor.
It has a strong acidity.
It has a mild flavor when heated, and a clear body when cooled.
A series of enjoyment is the real pleasure of heating it up.
The flavor is not very distinctive, but the more you chew, the more you appreciate it.
I bought this at an event, and the brewer (or is it the president?) was very sniffy about the fact that it was made with no pesticides from Omachi! He explained it to me with a very excited snort!
Well, when I went to an event of a sake brewer in Okayama, he said that Omachi was difficult to make anyway and that they had a lot of trouble!
They even had rice plants on display!
I'm a fool, so I can only comment on how delicious it is, but I hope I can at least manage to promote it here to those who know what they're talking about! I hope I can promote it to those who know what they are talking about!
I learned about Shikaiou in Toyohashi when I first started drinking sake, and I remember my impression of the honjozo sake I bought there, and I can clearly sense that this sake is similar in type to it!
It must be a good sake after all!
It's great that it's not a unique sake, yet it leaves a deep impression!
Toyohashi is also famous for its curry udon, which is so good that it drives me crazy, and it is one of the most representative places in Japan!
Japanese>English
ヒラッチョ
I have not seen the Shikai Kings yet, but I am curious.
I am curious about the fact that it is not strongly individualistic, yet impressive and good.
Japanese>English
しんじょう
I have never seen them in Kansai either.
I've seen them at events recently.
It's difficult to find, but if it looks moderate and quiet, it will slowly assert itself when you drink it.
It seems to be smooth, but you start to feel that it has a thicker core than you expected.
Japanese>English
