It is hard to get tired of drinking.
Umami, alcohol-derived savory flavor
Slightly banana, twisted umami
A faint greenish-sweet aroma in the back.
Licorice?
The sweetness is gone and does not leave a sticky residue, but it is not sharp, but rather gradual.
It may vary depending on the temperature.
Banana + cocoa-like aftertaste
Fruity aroma, alcohol-derived zingy-tinged taste, spicy? Nice acidity.
The flavor is twisted and delicious, with a hint of pickles and fragrance, like the taste of pickled smoked salmon.
It also has a greenish taste like celery.
Hi Hirupeco, good evening.
It was delicious 😊.
You can enjoy the lingering aftertaste, and when you realize you've had enough of it, it's like you've drunk a lot.
Next, a three-piece sashimi platter containing a breast, thigh, and white meat of a gamecock.
The sake to be paired with this dish was Toyama's San-Shoraku, Yamahai unfiltered unpasteurized sake.
Rice used: Koji rice: Yamadanishiki produced in Toyama Prefecture, Kake rice: Kame-no-o produced in Toyama Prefecture
Polishing ratio: Koji rice: 60%, Kake rice: 50%.
Alcohol 18%.
Sake meter degree +1.7
Acidity 2.0
Toyama Eki-naka Sake BAR (2)
San Shoraku Junmai-shu Hiyoroshi
San Shoraku is recommended by my friend and brother in Tokyo.
It's a hiyaoroshi sake, a little more square and well-balanced, not too light and not too heavy. It's good.
It's a very rich sake, almost the opposite of Kurobekyo by Kokoku Shuzo, which I drank the other day even in the same prefecture of Toyama. But I like it. When I was drinking it at an izakaya (Japanese-style bar) in Toyama, a local told me that people who like Sanjoraku are perverts.
It is the exact opposite of the fruity, light, refreshing, and easy-to-drink sake that is so popular these days. It's great. LOL!
It has a gutsy taste with a gentle and soft lactic acidity typical of Yamahai, and there is no strange lingering taste on the tongue. However, it has a long aftertaste, and although there is a slight bitterness, it may be the reverse of the umami of the original sake.
There is a fruity aroma typical of nama-shu, and even though it is 65% polished rice, I picked up a slight apple aroma. Is it from the yeast? I am not sure and am somewhat confused.
Hinoki, apple, muscat, white peach, melon, cooked rice, cream, lime.
Slightly mushroom.
