Miwatari by Toshimaya, a brewery that is secretly my favorite among Nagano sake breweries.
Titled "Glacial Lake Drop," it reminds me of Lake Suwa in winter.
It does not have the mellowness of Toyokoh, but it is clean, crisp, and beautiful.
As the label says, it is suitable for cold sake.
I just came home,
I found that bean sprouts and pork had been added to the sesame miso butter corn hot pot I had made yesterday.
My wife and son seemed to enjoy it like miso ramen with Chinese noodles.
I added oysters and kimchi.
Hiraccio, good morning 😃Sesame Miso Butter Corn Nabe, sounds so delicious ✨Oysters and kimchi definitely go well together 👍and Nagano sake is just too good to imagine 😆.
Rice used: Gohyakumangoku
Rice Polishing Ratio：-％ □Polishing Ratio：-％ □Alcohol Content：15% □Sugar Content：15
Alcohol content：-15
Characteristics / Taste◇
This dry Junmai Daiginjo is made entirely from rice grown in Nagano Prefecture.
This junmai daiginjo is carefully brewed during the extremely cold season and stored at low temperature,
It has a pleasant ginjo aroma and a soft, expansive taste.
It has a dry taste with a sharpness that will keep you going through your throat as a mid-meal drink.
Good water. The taste is refreshing, with a little bit of dryness lingering afterwards. It is a good sake with a rich aroma.
The first sake of the New Year!
May you find good sake this year, too!
Location Okayama City, Nagano Prefecture
Rice type Nagano rice
Type of sake Junmai-shu
Rice polishing 70%.
Alcohol content 17°.
Sake Brewer
Sake strength
Acidity
Rating（scale 0-3)
(Item) Wine glass
(Aroma) +0.5, only faintly fragrant
(Appearance) Crystal
(Taste) Taste
Body 2
Acidity 2
Sweetness 1
Spiciness 2
Bitterness 2
Aftertaste sharp but slightly fruity
Impression Light and dry
Note: Bias is present because this evaluation was made after reaching the Alcoholic Singularity (the singularity at which you can no longer feel alcohol after drinking a certain amount of alcohol).
The aroma is mild, and even after putting it in the mouth, it has a mild and slightly fruity flavor.
Sweetness is felt but seems to be derived from alcohol.
It is light and dry, more fruity than rice.
It will be very useful as a food sake.
No Ie was temporarily closed on that day.
so we wandered around the Kagurazaka area.
We found a restaurant on the second floor of a building in front of the station.
We were told that if we waited for about 5 minutes, we would be shown to our table.
It was a cold day, but we waited!
The restaurant was full of customers.
The selection of sake is limited, but let's try this one from Kamito.
The aroma is good, the taste is a little sweet and fruity, but it's still very robust.
It has a full-bodied taste!
We enjoyed the elaborate appetizers and Itasoba, an Italian-style dipping buckwheat noodle!
I have been drinking Kamito since I had a chance to drink it in Sapporo this year!
This restaurant had 4 kinds of Kamito!
I want to come back to this restaurant again 🏬!
knowledge of the restaurant's menu
Rice ： 100% Yamadanishiki produced in Nagano Prefecture
Ingredients ： Rice (domestic), Rice Koji (domestic)
Rice polishing ratio ： 59
Alcohol content ： 17 degrees
Sake degree: -2 degrees
Acidity: 1.3 degrees
Amino acidity: 1.1 degrees
株式会社豊島屋本店(東京都千代田区)は、スタジオジブリの鈴木敏夫プロデューサーとのコラボ日本酒「豊島屋十右衛門SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
「SSI研究室専属テイスター」×「フードアーティスト」×「豊島屋酒造」によるペアリング日本酒会が東京・神田にあSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
有限会社神田豊島屋(東京都千代田区)は、自社のコンセプトショップ「豊島屋Rita-Shop」を9月5日(水)にSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
