soumacho
Purchased in Tokushima City during a trip to Shikoku.
When I researched Tokushima sake before my trip, I was curious about this brand because it is a small brewery with an annual production of only 40 koku, so it would be rare for me to see it, but if I did, I would buy it.
Junmai (pure rice) with a rice polishing ratio of 70%.
This is fire-aged sake.
This time it was served at room temperature.
The aroma is not that strong, and the color is a solid gold.
It tastes like grain on the palate. It is rich and powerful, but not spicy.
We had it with hot pot today, but it can be enjoyed with meat or fish without interfering with the meal.
This is the type of sake that is delicious even when served warmed.
It may not be the taste of today, but it is a good sake.
The best part of sake is that you can taste many different flavors with just rice and water.
Japanese>English
ma-ki-
Good morning, soumacho!
It's a quintessence that you've done your preliminary research and made a list before your trip: ⤴️
I have not been able to find Tokushima sake, but I remember my first Tokushima sake was delicious here ✨I would like to drink it at home someday 😊.
Japanese>English
soumacho
Good morning, ma-ki-😃.
Thanks for your comment.
I really want to buy as many as I can... (lol)
I have a plan on how many I will buy when I go out, but I usually end up buying more than I planned 😵.
Japanese>English
