A bottle of Jacket. This is truly the sake of the year....
Aroma and mouthfeel with plenty of maturity. It is easy to drink, with a crisp, clean aftertaste. Perfect for the autumn table.
KUROMATSU Senjo Junmai-shu Miyamanishiki Besshiki
Rating 4.4
Ingredients: Miyamanishiki from Ina Valley, Shinshu, Rice polishing ratio: 70%, Sake meter: +8, Alcohol content: 16
Miyamanishiki and Yeast No. 701 are carefully matured at low temperature for more than six months. The fresh flavor has been preserved while the taste has been mellowed. Sharp and crisp dry sake with a muscat-like aroma. It has a slight sweet aftertaste.
The dry taste is smooth with a hint of rice. The convergence is mild but slightly dry. The upper layer is clean and the lower layer is smooth. Well-balanced. A good food sake.
Today, we opened our first bottle of "Betsuwai" from "Kurosho Senjo", which we were attracted to last year because of the cute animals on the label.
We drank it cold and were impressed by its clear mouthfeel and pleasantly clean acidity. As the temperature gradually rises, the umami comes to the fore gradually.
This is a perfect sake for long autumn evenings, as it changes its face depending on the temperature range. Delicious: ‼️
It was described as fruity, but the finish is tangy and dry. The sweetness is felt only for a moment in the mouth. But it is perfect with horse sashimi.
The first sip is received.
The aroma and flavor are a little flat.
After a little time, the sharpness disappears, and the modest aroma and flavor, which do not disturb anything, make the meal more enjoyable.
I matched it with fried garlic ^ ^.
This is Nagano's sake! A classic combination in hiyaoroshi (cold-aged sake) form! The combination of Miyamanishiki and No. 701 yeast is "THE Nagano" junmai sake, which has been aged slowly at low temperature for over six months. The fresh flavor has been preserved and a mellowness has been added to the taste. The muscat-like aroma gives way to a sharp, crisp, dry sake. The slight sweetness in the aftertaste reminds us that autumn has arrived. This is a sake that can be enjoyed at a wide range of temperatures, not just cold. Ingredients : Miyamanishiki from Ina Valley, Shinshu, Japan Polishing ratio : 70% Sake meter : +8% Alcohol content : 16% Place of Origin : Nagano Prefecture Senjo Co. A classic combination in hiyaoroshi (cold-aged sake) form! The combination of Miyamanishiki and No.701 yeast is "THE Nagano" Junmai-shu, which has been aged slowly at low temperature for more than six months. The fresh flavor has been preserved and a mellowness has been added to the taste. The muscat-like aroma gives way to a sharp, crisp, dry sake. The slight sweetness in the aftertaste reminds us of the coming of autumn.
Tonight, serve with bonito sashimi!
Ingredients : Miyamanishiki from Ina Valley, Shinshu, Japan Polishing ratio : 70% Sake meter : +8 Alcohol content : 16% Produced in : Nagano Prefecture Senjo Co.
At the usual restaurant
Recently, bears have been appearing here and there
but we are very happy to see this 🐻 bear,
but this 🐻 is very welcome.
The hiya oroshi is very calm and quiet.
We enjoyed it very much. ☺️
The snacks were the restaurant's famous salad🥗 and pork tongue.
株式会社仙醸（長野県伊那市）は、新商品「黒松仙醸 どぶともも」を9月16日(木)に数量限定で全国発売しました。SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
株式会社仙醸（長野県伊那市）は、昨年大好評を博した「黒松仙醸 どぶといちご」を、2月1日(火)に数量限定で全国SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
株式会社仙醸（長野県伊那市）は2021年夏にクラウドファンディング企画で好評を博し、NHKでも取り上げられた「SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
