The second restaurant is one that I have been curious about for some time. It has a lineup of Niigata's specialty products. There is also a standing drinking counter. I decided to have a drink.
Oh, it's Kamizenjosui! It's a kamizen nyosui. It is very easy to drink. It does not have any peculiarities.
The snack is "eringi mushrooms with spicy miso". It's outrageously delicious! Of course, it goes well with sake. It is sold at the store. It is a double starring role of sake and snacks. It is delicious!
The taste was as gentle as water. It starts with a slight sweetness... then a slight spiciness disappears leaving behind a refreshing coolness. This is a perfect sake for those who want to start drinking sake. However...some may feel it is too refreshing and not enough.... I was one of them. I really appreciate the writing on how to drink it.
Moriguchi Keihan Department Store, Hokuriku-Shinetsu Good Food Festival / Sake Festival ③.
Booth of Shirataki Sake Brewery, Niigata Prefecture.
The brewer we saw at Abeno Harukas. The brewer told us that he thought he had seen us at Abeno Harukas.
Well, I didn't give him the one from the second time I went to Harukas...
◉Kamizennjosui Sparkling
The first time I went to Harukas, I had a glass of Kozen Nyosui Sparkling, which was chilled and refreshing, with a hint of sweetness and a clean finish. I thought it would be sweet and low in alcohol, but it is a very strong sake.
◉Tanrei Dry Uonuma Junmai Daiginjo
A Junmai Daiginjo with a very clean, light and dry taste, just like the model.
◉Kiwi-derived yeast by Jozen Junmai
I thought it was a liqueur, but then I learned that it is properly sake and made with kiwi yeast. Sweet and sour, low 8% alcohol. It's hard to match it with sake drinkers, but it seems to be made as a gateway for people who don't drink sake.
A distinctive red bottle. There is nothing special about it, and it seems to be an ordinary sake. Rice polishing ratio 55%. If not chilled properly, it will feel loose and loose.