#Osaka Sonezaki#, Osaka
W river/black/pond
I came to a restaurant specializing in conger eel cuisine in Sonezaki.
Sashimi, nabe, grilled and full course😋.
Here is the first one. It is light.
It might be just right for sashimi.
It is said that this bottle commemorates the 299th anniversary of the founding of Kozutsuru.
It will be 300 years this summer.
Sake breweries have their own history, don't they?
The taste is quite fresh, with just the right amount of umami.
Although there are no sharp edges, it tastes good in order, and I think it is highly cosmetic to get it for less than 3,000 yen ⸜(*˙˙˙*)⸜.
Speaking of Kouzutsuru, I remember the Junmai 25% (frozen concentrated sake) Black that I drank a long time ago was very tasty.
I'd like to try it again.
This brewery's regular sake is really well made.
The robust flavor and sense of maturity are just right for my taste.
It is a sake that I want to keep on hand.
Purchased at a brewery recommended as using Toyooka stork rice.
They said it was spicy, and indeed it was.
Elegant taste and aroma
Seems to go well with seafood from the Sea of Japan, like crab.
100% Yamadanishiki produced in Hyogo Prefecture
If the initial aroma is creamy pineapple, the flavor is also pineapple!
Full, sharp flavor, less acidic than expected, not as sweet and sour as one might expect.
Slightly yellowish liquid and few long, thin legs.
This year we will start with this bottle again, the first sake of the year, Kasumitsuru Shiboritate.
This year's bottle is ...... a melon, no doubt about it, a melon. What? Melon brewed? The spiciness is a little bit spicy, which is a little bit annoying. The top aroma was fresh and fruity, but the hints were melon.
