A liquor store near my house has finally reopened and I wanted to check it out 😁.
Not much has changed inside the store, but the sake
The sake corner had been reorganized and became easier to see.
While browsing through the fridge where they keep draft sake, I found a sparkling section,
I found a bottle of Ryuriki, a cloudy sake made in April of this year, and there was no way I would not buy it 🤣.
I had to be careful not to open the bottle.
I ended up opening and closing the screw cap about 20 times and finally settled on pouring it into a glass at the right time💦.
The fresh aroma made me think of cider ❗️ and the bubbles are strong, almost as strong as champagne👍
The rice sweetness on the palate is not sweet, but the acidity in the back of the mouth adds to the refreshing sensation 🤤.
This is good in spring, but it would be good in summer too👍.
Cherry blossoms are falling.
Tonight, we will drink with sakura label 🌸
It has a sweet taste in the mouth and turns dry later, so it is easy to drink with a clean aftertaste. It is refreshing and easy to drink.
I watch the cherry blossoms every year,
It shows us a different face every year,
It is a wonderful thing about nature that I never get tired of seeing them again and again.
Tonight, I am enjoying my recent boom, flame-doubled tofu and mozuku vinegar.
Good morning, Yamada Konishiki 😃.
I like the contrast between the beautiful daytime sakura🌸 and the nighttime sakura label👍I'd like to try the refreshing & crisp Ryuriki-san 😋and the flaming🔥 tofu! I'm curious!
Good morning, Jay & Nobby 😃.
Thank you 😊The cherry blossoms are always wonderful to see no matter how many times you see them!
The flamed tofu is a simple recipe and goes well with alcohol, so please give it a try 😋.
The brewing alcohol added is made in-house from Yamada-Nishiki!
The flavor of the Yamadanishiki alcohol gives the sake a gorgeous aroma and sharpness.
It has a cool, refreshing aroma reminiscent of citrus and citrus fruits such as sudachi, a moderate sweetness and umami of rice, and a young, refreshing bitterness like orange peel in the aftertaste. The smooth mouthfeel and sweetness make you feel the high alcohol content, and the drink goes down a treat.
We compared the drinks!
Yamadanishiki" is the most commonly used variety of Ryu-ryoku, but in order to give you an early taste of sake brewed with new rice, we use "Gohyakumangoku," which is harvested in September.
The refreshing aroma spreads as soon as the bottle is opened. The mouthfeel is soft, with fresh sweetness and acidity like muscat. The second half of the taste is full of umami and has a light finish.
The mouthfeel is smooth and refreshing.
But the taste of rice and umami are well balanced.
And the dry taste comes down your throat quickly.
A refreshing aroma from the nose at the end.
It doesn't lose to strong flavored food.
It's quite good...
100% Hyogo-Nishiki
