Purchased on a trip. Firm flavor and sharpness. Slightly effervescent on the palate? It had a slight bubbling at the beginning, but after that there was no bubbling. It is said to be made from 100% Nagano sake rice Hitogokochi.
The third drink at the izakaya (Japanese-style pub) where we were traveling. The fragrant aroma spreads to the palate and also passes through to the nose. It has a robust flavor unique to the original sake.
Nagano Prefecture
Natsuatsurae Junmai Junmai Namaisake
Rice polishing ratio 70%.
Alcohol 15%.
This is a famous sake from Okaya City, Nagano Prefecture, overlooking Suwa Lake.
The name "Miwatari" refers to the cracks in the ice that appear when Suwa Lake is completely frozen over.
The high rice polishing ratio gives the sake a strong umami flavor and alcohol taste in the mouth.
The aftertaste, however, is crisp and refreshing, typical of summer sake.
Yokosuka - Miura ④
Yokosuka - Miura eating and walking with high school classmates (Noge drinking spin-off project?)
This is the last one on this day!
Kamidori Natsuatsurae Junmai
This was also my first time drinking this sake!
Sourness, and this one is also refreshing!
It's like a summer sake with a sharpness: 🏝️
At the Miura Kaigan Station restaurant, we ate a variety of seafood other than tuna 😋.
At my age, I never thought I would hang out with so many of my high school classmates 🤣.
And my classmates from the first year of high school.
Hi, Takashi 😃
I'm so glad you had a great time from Yokosuka to Miura!
You are still connected with your high school friends because you really hit it off and have a strong bond with them 🥰I envy you ❣️ Sashimi in Miura looks delicious too... 🥹.
Hi HinaHanaMama 😊
Although I live in Kanagawa Prefecture, I have not been to many places before, but it was a lot of fun 🥳.
The sashimi and other seafood were delicious, as well as the local beer, burgers, etc. 🥰.
It has a broad and gorgeous aroma reminiscent of the refreshing summer in Shinshu, and a well-balanced flavor that brings out the true flavor of the rice, as well as a clear and pleasantly crisp taste.
Specified name: Junmai-shu (fresh-stored sake)
Sales Period ： From the middle of May to the end of August
Rice used: 100% Nagano rice
Ingredients : Rice (domestic), Rice Koji (domestic)
Rice polishing ratio : 70
Alcohol content : 15
Sake degree: +4 degrees
Acidity: 1.2 degrees
Amino acidity: 1.1 degrees
Storage Method ： Cool and dark place
Dry and refreshing
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