Today, three of my colleagues and I went out for a drink. One of them lives in Osaka and moved to Tokyo, so we decided to have a drink together. We went to our favorite yakitori restaurant. First, the Osaka-based classmate requested a dry sake, and the restaurant offered a Shiraoi with an unusual label. It was easy to drink with a light nigari flavor.
Green bottle with black label
I don't know what kind of sake it is because it is written in horizontal characters.
The endorsement says "Shiraoi".
Nama sake, fresh!
A comparison of two very fresh sakes!
knowledge of the sake
Polishing ratio 55
Rice used: Yume-Ginko from Chita Peninsula
Alcohol 16% to less than 17
Acidity 1.4
Sake meter degree +3
Amino acidity 1.0
I had it warmed.
Good balance, richness of cocoa, corn tea, rice bran, smell of cooked white rice. Umami sweetness with a hint of mirin (dried sweet sake).
Sake made from a food rice called Mineasahi.
Cold>acid, miso-like richness. Hidden fruity. Red malted rice. Rice bran, minerals. Yeast, like after eating bread.
Warming up>Adds umami. Mirin dried rice with apple juice. The richness that remains in the mouth.
5-year bill
Cold>Aged aroma. Mirin-like. Refreshing and refreshing.
Warmed: Umami, aroma of mirin, sweetness, and savory aroma. Sense of malted rice.
The aroma is like ground sesame and the richness is like cocoa.
white tanuki label
The label is retro and cute.
Acid, lactic acid, gassy, fruity strawberry-milk, pineapple, savory flavor. Fruit sweetness and acidity. Twisted umami.
Guimara label
Tart. Alcoholic, rice bran, dark and twisted flavor like sake lees. Aroma like roasted sesame at the end. Gentle sweetness like umami and 🍡 dumplings.
There was a tasting and the brewer recommended it.
This sake is brewed from "Wakamizu" sake rice from Aichi Prefecture.
It is an unfiltered unpasteurized sake, and you can feel a slight carbonation when opening the bottle.
When you open the bottle, you can feel a slight carbonation.
The umami taste that comes in a big rush is very good!
It has a nice sharpness and was soon empty.
It was Hakuraku, a common sight at Fukurokuju-san and this, no Ie, san. This one
As expected, this was another heavyweight sake!
It is quite a tough sake!
With this and Takatsuna, it is inevitable that we will be down for the day!
Let's change the theme a little from here!
a little bit of knowledge
Alcohol content --- 17-18 degrees
Sake degree --- +12
Acidity --- 2.3
Amino acidity --- 1.4
Rice polishing ratio --- 75
Rice: Gohyakumangoku and processed rice
