My favorite Naraman, long time no see. And, it's Orikagarami!
The alcohol content is 17°! It must have been expensive,
I drank it so smoothly that I didn't feel the high degree of alcohol content.
The sashimi of a rare kipper was served as a snack.
I have not had Naraman from Kitakata City, Fukushima Prefecture, for a long time.
It has a slight bubbling on the tongue, a melon-like sweetness, and a firm dryness. It has a perfect balance between the light flavor of today's sake and the sake-like taste, and is always delicious.
Rice type : Koji rice (Gohyakumangoku produced in Aizu)
Kake rice (Gohyakumangoku produced in Aizu)
Rice polishing ratio: 55
Sake meter rating: +3
Acidity: 1.6
Alcohol level: 17
Melon-like aroma, tangy and gassy, juicy
This is my twelfth contribution from the San Francisco Bay Area. A clean, unctuous flavor that pairs best with salads made with seasonal fall ingredients (persimmon, boxwood, feta cheese) Purchased at FAVA, a restaurant from Chez Panisse.