Timeline
boukenI come to Takashimaya in Namba once a year, but I missed it last year, so I bought it this time.
Gyoda is the location of Rikuo, right?
The Junmai Daiginjo raw was more gorgeous and tasty, but a bit expensive, so I went with this one.
It's not a modern type, but it's full of gentle rice flavor. It was said to be dry, but it wasn't that dry, was it? boukenIt's pure rice, but it has the type of taste you'd expect from an alcoholic beverage. It has a sweetness at the beginning, but in the second half, the alcohol comes in strong. boukenIt's so sour that it feels sour. にゃんこFull-bodied, no acidity, easy to drink, dry, delicious, purchased at Takashimaya Kashiwa POPGUNNihombashi (a sake named "Nihonbashi") from Saitama Prefecture. Honjozo, polished rice ratio 70%.
Not too dry, not too sweet. Not dry, not sweet, but a little sweet. It's not dry or sweet, but it's got the richness of sake that makes it delicious. It was the first time I drank this type.
I paired it with oden (white rice), but I think it goes well with all meals. I don't know... (laughs) としちゃんWe went to Yokota Brewery
We went to Yokota Sake Brewery
We could not visit the brewery because of the Corona disaster
but
We were able to listen to the explanation of the sake and
I was able to hear the story of Rikuo.
The brewing water is said to be underground water (well water).
So, we bought a sake brewed with traditional yeast.
I bought a bottle of Junmai-shu.
Certainly, it is different from the current fruity
But the sourness? (sourness).
I can feel the sourness.
It's a taste I've never had before. ルテルテミFor the record.
Firm taste.
Tastes good lukewarm. えりなI knew the quad was a bad idea...
It has a very rich and gorgeous aroma, and the taste has a strong impact, and although it doesn't say so on the label, it is made from Miyamanishiki.
It's delicious, but the bottle was not on sale, and I only had the impression of having just opened it! (I mean, why not keep it?
It has a lot of potential, and it is one of the best.
It's another story that the Daiginjo left out a good part of the story and the rest of the affordable hibari was packaged sake level (I'm talking about the tasting). suttoko@chime.ocn.neThe aroma is not strong and uncharacteristic. In the mouth, it's not light, but firm and dry. It is good to drink it in small bites on long autumn nights when the temperature is dropping and you feel chilly at night. I think it would go well with simmered dishes with a strong flavor in Japanese food. RecommendedContentsSectionView.title
