@Atami Tempura Tsurukichi
The last stay over to relieve the fatigue of this year.
With my wife and daughter
Checked into the hotel early 🏨.
We drove to dinner 🚘.
I asked my daughter to drive me home, so we had a drink!
A famous local restaurant serving local products with care!
The cold sakes were from four different varieties from Shizuoka!
We asked for a brand we didn't know!
Special Junmai Diamond Fuji!
The color is a bit pale.
The taste is dry with a hint of sourness!
I think this kind of sake goes well with tempura.
It's also good warmed up.
Eat and drink well.
And soaked in a nice hot bath at the hotel. ♨️
We had a great sleep!
Next Friday, we're suddenly going to have a petit year-end party with Mr. and Mrs. Mexican tequila 🇲🇽 🆗.
We are going to Kamata 🚃🍶.
extensive knowledge
Rice used: Honorifuji from Shizuoka Prefecture
Polishing ratio 60
Strength: 15
The soft taste of rice is followed by a firm umami of rice. The balance of the flavor is not too much, but it is balanced enough to cut through easily.
At a small restaurant in Kyobashi, Osaka.
A very palatable sweet sake.
Even people who don't like sake can drink this.
Ingredients: Yamadanishiki, rice malt (domestic rice)
Rice polishing ratio 55
Sake degree -3
Acidity 1.4
Alc. 17.0
Takasago Special Junmai Dry.
Akeitachi has a beautiful ginjo aroma with a hint of grain.
The slightly thick texture spreads smoothly on the tongue. The acidity, which comes at the same time as the umami, grows stronger and more tangy, spreading in the mouth and extending further.
The glucose-like sweetness is low at +10, but the umami and acidity are also good, and the wine can be enjoyed at various temperatures.
It is beautiful and has little peculiarity. The strong acidity gives it a strong flavor, and I personally think it would go well with oden (Japanese stew).
This sake was given to me as a gift, and it is delicious.
The last sake I drank on a business trip.
Some of them? Takasago Shizuoka sake.
I have almost no memory of the taste, but I think it was good.
If I see it again, I want to buy it and drink it again.
Rice polishing ratio 60
Alcohol 15%.
Sake degree +10
3. Sake made by Takasago Shuzo using Kinuhikari produced in Shimoda. The mouthfeel is dry with a brew-like flavor. It has little umami and sweetness, but it is not unbalanced and can be enjoyed with a meal. Junmai Ginjo, 50%, received.
Rice aroma. Light on the palate, with a deep rice flavor similar to the aroma. It has a strong sharpness. The aftertaste fades away without much aftertaste. It is perfect for a mealtime sake!