Fukui Sake No. 3 🍶.
It is sweet and easy to drink, perfect for a mid-meal drink!
Today I drank it with meat and tofu 🤤.
Tomorrow we'll have Britelli 🐟.
It's fun to cook with sake!
I try to buy things I don't usually buy, like crab miso, kalasumi, seared firefly squid, etc.
I wonder what you guys are going to make for New Year's sake!
Hayaseura is a men's sake that fishermen drink with fish. Hard, mineral-rich water that excels in fermentation springs from the brewery's well, which gives it a robust flavor with a core. The mineral aroma that can be felt even after it is made into sake is said to be an excellent match with fish.
Sake rice is Gohyakumangoku produced in Fukui Prefecture, rice polishing ratio is 55%, and yeast is undisclosed.
Served well chilled ✨
It is the season for new sake! The fresh, clean, clear feeling is impressive, and the bitterness and umami come gradually afterwards 🤤It has the youthfulness of new sake and is not spicy, so it is easy to drink and goes well with food 👍.
I paired it with sashimi and motsu miso stew 🐟.
Goes great with fish ✨
Pre-birthday celebration Sake Koi Japan 3.
From here, we will get into classic sake.
Sake Koi has an extensive menu of classic sake.
I wanted to try one once, Hayaseura from Fukui.
The rice flavor, classic alcoholic acidity, and a nice finish!
Delicious!
Speaking of Fukui, I personally love Tsuneyama, but Fukui sake is quite sharp and I like it.
Although it is freshly pressed, it does not have a strong acidity, and the taste is relatively calm. It has a floral flavor and is suitable as a starter.
