Getting this year's forgotten drink at a sake bar
I asked for it because I've hardly had any fall sake.
Thank goodness there was some left!
It was fruity, easy to drink, and didn't have that weird hardness that Hiroshima sake tends to have.
It's a candidate for next year's purchase.
I forgot to raise it yesterday.
The aroma is sweet and round.
When you drink it, you will notice a mild aroma of wooden vats with a flavor that is typical of a sake yeast yeast yeast yeast.
Later, a slight koji-like flavor spreads softly in the mouth.
This is a medium deliciously spicy sake.
It goes perfectly with fried pork belly and thick fried tofu with gochujang (red pepper paste).
Degree of liking ☆4/5
It has a calm aroma, and when you taste it, you will be surprised by the round flavor with umami, and it is well matured.
It is especially good with autumn foods with a slightly bitter taste, such as saury 😁.
Sake: Kamikami Akimari Nama-moto Junmai Sake [Miwa Sake Brewery, Hiroshima Prefecture].
Slightly citrusy and salty with a hint of acidity. Lingering bitterness and a sense of alcohol.
Ingredients: Rice (domestic), Rice malt (domestic)
Rice used: 100% Senbon-Nishiki produced in Hiroshima Prefecture Polishing ratio: 65
Alcohol content: 15
Yeast used: No yeast added
Toji：Yuji Miwa
We had a standard Junmai sake from Kamikazukogen-cho, Hiroshima Prefecture.
The sake rice is Hachitan-Nishiki from Hiroshima Prefecture, and the refreshing acidity tightens the overall flavor, with a moderately dry finish. It is a bit on the classic side, but I like it because it is the very image of hard-core Hiroshima sake.
