I feel like I buy sake every time I go to a Tohoku product exhibition...
I'm on a boom to find a good dry sake,
I chose one that was labeled "dry".
It was dry and had a refreshing aftertaste! I'm not sure if I'll ever get a sake that's dry, but I'm sure I'll get a sake that's dry.
Recently, I've been buying hot but sometimes it's not as hot as I expected,
I've been buying spicy ones lately, but sometimes they're not as spicy as I'd like and I'm not satisfied,
But this one was very good!
But maybe I prefer it a little more spicy.
I drank it chilled, but I heard it is recommended to drink it at room temperature or hot, so I might drink it again after bringing it back to room temperature.
Tanaka Sake Brewery
Manazuru Dry Junmai Unfiltered Nama Sake
This brewery is located in Kami-machi, Miyagi Prefecture.
Hitomebore" rice produced in Miyagi Prefecture is polished to 60%.
It has a gentle and refreshing aroma, fresh rice flavor, and
Freshly squeezed, with little cloying taste.
#Nihon-shu
Sendai Stroll
The last one is "Manazuru," a local sake.
A familiar face. It is a familiar Honjozo sake.
We drank and drank!
I'm enjoying my time in the evening!
Thank you very much for the food and drink!
For some reason they had leftover summer liquor on sale at the supermarket✨
I thought, I have to bring this back... and bought it 😁.
This is the first time I've had Manazuru ✨.
The taste is refreshing, but it's a crisp and dry wine with a robust flavor 😁.
I also bought some charbroiled chicken and served it as a side dish ✨.
Surprisingly, it went well with it ✨☝️
Kami County, Miyagi Prefecture. Tanaka Sake Brewery Co.
Manazuru Junmai Ginjo
Purchased at the Hankyu Sake Brewer's Festival.
Stored at room temperature for six months.
Serve cold.
The color is clear and has a yellowish hue, about the same as whisky water.
The top aroma has a hint of maturity.
The mouthfeel is slightly thick, but it quickly dries up and flows smoothly.
The nose is filled with a caramel-like ripe aroma, followed by a gentle spread of sweetness and mild umami.
There is a slight sourness in the aftertaste, and a slight spiciness on the tongue.
The taste has changed a bit from when I tasted it, but it is sweet and tasty with a caramel flavor. I think this is a nice change.
Ingredients: rice (domestic), rice malt (domestic)
Rice polishing ratio:50%.
Alcohol content: 15 to 16 degrees Celsius
Manazuru and Hoya, which have become a staple for me
Is the Sendai project coming to an end?
I may be a little while longer...
The peculiar taste of Manazuru and Hoya really go well together!
Sake with a view of the snow today!
The view is also a good accompaniment to sake, isn't it?
Junmai Daiginjo with a refreshingly light flavor
The ginjo aroma is somewhat subdued for a junmai daiginjo.
Aromas of banana, melon, and pear.
On the palate, the amino acid flavor typical of Junmai Daiginjos can also be felt.
Rice: Miyamanishiki
Rice polishing ratio: 50%.
Acidity: 1.7
Amino acidity: 1.3
Alcohol content: 15 to 16 degrees Celsius
Content: 180ml (aluminum can with screw cap)
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Brands from Tanaka Shuzoten
Manazuru
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