Today's draft sake with Association 901 and 1001 using Shiga Prefecture's Laughing Shiki's Watari No. 2: ❗️
The aroma is not much. One sip and after the dense texture on the tongue comes bitterness and sibilance❗️ sake that is also good as a food sake⭕️
This is amazing!
Pineapple 🍍
Just like the sticker says
extensive knowledge
Rice：Watabune No.2 from Hyogo Prefecture
Polishing ratio: 50
■Alcohol content: 15
◼️ Yeast: Tokyo University of Agriculture Flower Yeast "Pink Rose
The fruity sweetness comes first, followed immediately by the umami of the rice, a new sensation that I personally have never had before.
The sake was very sharp, probably due to the fire-roasting process, and was gone in no time without getting tired of drinking it ^^;;.
Personally, this is the best sake of the year ♫
The sun is going down earlier and cooler these days, but it's still humid and hot when you move around😅I feel tropical 🏝️ on such days!
Let's start with the standing aroma. The aroma reminds me of passion fruit and a little bit of alcohol.
It has a sour taste on the palate, but it also has a refreshing sweetness that reminds me of fruit. A true tropical sunset🌆❗️
With cucumber cheese spring rolls. First of all, cucumber and cheese go well together 😳It doesn't smell too green 👍It's more like zucchini than cucumber 🥒🤔Also, somehow the pairing image matches with this sake, and along with well-balanced acidity and sweetness, there is a hint of bitterness that makes it a good match😁Parasol on the seashore You can drink it with a glass of wine 🍷 under ⛱️ 🙆♂️
Koji rice】 【Kake rice】 Watafune No.2 produced in Shiga prefecture
Polishing ratio] 50% [Yeast
Yeast】Kyokai 1401 + our own strain of multi-acidic yeast
Pickles】Cucumber cheese spring rolls
Price including tax] 1,870 yen
Manachie-san I used Harumi Kurihara's recipe as a guide 🧾 I sliced cucumber thinly, lightly rubbed it with salt and pepper, mixed it with melted cheese, wrapped it in spring roll skin and deep fried it. I'm not a fan of cucumber, but this was delicious 😋.
Onihei Hankacho, good sake and the first samma. It's the best holiday 😉. We watched "Onihei Hankacho" with vintage stock from Laughing Shiki in Koka and the best sama fish (the biggest and tallest). I'm glad I was born in Japan 😊.
The sourness and umami of Sho Shiki's fish has a deepened depth to it.
