The rice is organically grown and called Omachi, which tends to produce a strong sweetness.
When you take a sip, you can feel the rich aroma of fruit, apple, pineapple, and rice. I could feel the sweetness of the rice. The sweetness is firm and full. But it also has a nice crisp finish. It's a high level of perfection. I can't say that the taste is secondary to the fact that it is organic.
I enjoyed it with boiled spinach and grilled mackerel. This is the kind of sake that gently accompanies you at your daily table and makes you feel happy every day. It's a well-balanced sake, which is why it fits so well.
This sake is a good kind of ordinary sake.
The first time I drank it cold, I didn't like it. The first time I drank it cold, I didn't like it, and the second time I warmed it up, it was still ordinary! Today I drank it at room temperature, and I think that's the best temperature!
It is a sake of Hashima city, Gifu prefecture.
When I bought the Chirori at the sake shop, I bought it by the way.
Because it was considerably cheap, I did not expect it, but it was dry and quite delicious.
It's refreshing and easy to drink! It is a sake that seems to go well with every dish. It has an almighty flavor that goes well with stewed hamburgers and dried nigis.
Today is another relaxing evening at home. I bought this sake from a local supermarket in Gifu. It is easy to drink without any bitterness, but there is a little spiciness at the end.
The raw material rice is 100% organically grown Akitakomachi, which is rare.
It doesn't have the gorgeous aroma of Yamada Nishiki, but the taste of the rice is strong. The flavor is like that of a traditional sake brewing.
It has a good spiciness and a good sweetness in the nose.
The sake level is 0, but is it rather dry?
It's been a while since I bought a jacket. The cat is too cute.
I had a hard time choosing between the dog and bird ones.
I've been drinking a lot of unpasteurized sake because of the season, so I have a very different impression from usual.
I tried it cold, then warm, then room temperature.
I liked it at room temperature.
Made with three different types of rice (common rice: Gohyakumangoku: organic Nihonbare) and three different polishing ratios (70%: 65%: 48%), Nagara B l eu.P Junmai has a robust flavor typical of Junmai.
Today we heated it up and enjoyed it with oden.
