きまぐれ
Kawaguchi natto (fermented soybeans)
A good sense of maturity. Jinzari kara san. It's from three different types of natto. It is very solid. 86 points
Sweetness: 2.7
Sourness:3.3
Dryness:3.2
Hinted aroma: 2.5
Japanese>English
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Location
Kawaguchimachiura-1-1 Ichihasama, Kurihara, MiyagiOpen in Google Maps
Timeline
ささかま3
I drank it for the first time.
It seems that Miyamanishiki was the rice used for Kawaguchi Natto, which I drank 7 years ago. This time I chose the sake with a yellow label.
It was delicious, with a soft and smooth mouthfeel and a delicious flavor with a hint of sourness. The wife commented that the aroma that went down her throat was the same as the usual rice she eats every day, Sasanishiki. Naturally, it went well with the meal.
Kawaguchi Natto" at the natto counter has six kinds of natto, the yellow one is ground natto.
Japanese>English
Wataya特別純米 川口納豆 原酒 ひやおろし ササニシキ
Wataya純米大吟醸酒 黒澤米 亀の尾
ぶれいもの
The sake we received.
It has a full-bodied aroma and is soft in the mouth and tastes like the sake it is made from.
720ml ⭐︎4
Japanese>English
my
In-den after a long time!
It is yellowish in color.
It is a little sour, but has a heavy spiciness.
But it's so dry and refreshing when you have a snack...
Japanese>English
sake-min
Sake Day 🍶.
Go Around
Refreshing.
Perfect for a mid-meal drink.
With grilled gizzard.
Also met the brewer.
Japanese>English
ヒラッチョ
For the "Sake Day" dinner, Kawaguchi Natto's Hiyoroshi, Miyamanishiki.
It may have a more subdued flavor than the yellow-labeled Sasanishiki we drank the other day.
It is clean and free of any cloying flavors.
Chinese food was served as a side dish.
Yaki-gyoza (grilled dumplings) (frozen dumplings from Yokomizo)
Bean-curd soup seasoned with red pepper without soup
fried shrimp, tomato and egg
Japanese>English
ドフラミンゴ
Ginza Kimishimaya🍶 Wataya Kawaguchi natto Hi Hiya Hiya Kiyoshi
Wataya Kawaguchi Natto Tokubetsu Junmai Hi-yaoshi
Japanese>English
Wataya特別純米 川口納豆 ササニシキ 原酒 ひやおろし
ペンギンブルー
Rich, sweet, ripe sake aroma.
Soft and surprisingly mineral texture.
The crisp acidity gives way to a full rice flavor.
Surprisingly, the aroma does not expand, and the umami extends a little further.
The spiciness is a bit piquant.
It has a deliciously crisp mouthfeel with a good balance of umami and acidity.
It goes well with fatty autumn swordfish rillettes.
Degree of liking ☆4/5
Japanese>English
