At our usual restaurant
The fourth drink was at Kamito's, where we checked in last month.
It is a reappearance.
Last time it was freshly cut, but this time
but this time, it was opened long time ago.
It had changed to a calmer taste
It was a good taste.
It went well with butterbur miso cream cheese.
It was good. 😊
Degree of alcohol content: 17%, Rice polishing ratio: 65%.
Kamidori Hiyakioroshi - Yoguchi Junmai Genzake
70% 17% 720ml 1496 yen
I left it at room temperature for 20 minutes and was surprised when the lid flew off on its own. It's a Hiyoroshi, but how lively it is!
It is called "Umakuchi" but it is quite dry. Umakuchi and sweet are not the same thing. I was surprised because I have been drinking only sweet sake.
Even I, who don't like flamboyance, like the flamboyance of this sake. The robustness of the original sake is also good. It's delicious.
I heated it up and the spiciness doubled and it tasted great.
Rating 4.2 (out of 5.0) 20231006
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.
