It feels like the end of winter is approaching and our favorite shabu-shabu nabe is in its last spurt. Sake selected from our inventory to accompany the enjoyment.
I don't even know when or how I got this sake,,
It is one that is a little heavy with a touch of sweetness!
Tonight's dinner was
COEDO Beer 🍺 and Ogoosebairin.
It is a freshly squeezed Junmai sake.
The female toji of Saitama Prefecture is Ms. Sato, the toji of Ogosebairin.
My personal impression of Koshu Umebayashi is that it is not necessarily modern, but has a classical, orthodox impression, and is made through trial and error with an eye toward making sake that can be enjoyed with food.
This Shiboritate Junmai Genshu is
I was curious to see if it was really warmed up, so I tried it warmed up as well.
Surprisingly good👍.
Nigori (nigori) sake from the Ogoosebairin plum grove.
We thought it was quite a concentrated nigori sake and enjoyed it.
It is quite a thick nigori,
Basically, it is hard, dry, and dry.
It is soft, very sweet and tender.
Not just sweet, but sweet without any cloying taste. It has a very good and unique characteristic.
It seems to go well with nabe or strong dishes rather than sashimi.
I think it is good that there is such a unique brewery in Saitama.
Temperature Estimated 15°C (room temperature in winter)
Taste 70%.
Color Orangish yellow
Aroma It smells a little like old incense, which may be due to poor product management during the summer.
Taste In the mouth, the Lao incense seemed stronger and I could not taste it well.
Overall impression The original flavor is interesting, but I am not interested in revisiting it.
