Every year, I have to drink "Haru-ura," which is a must-drink. It's a little late this year, but I'll have it.
It is a little dry and has a good acidity. Good cold or warmed. Perfect for this season. Pair it with rape blossoms and savor the spring.
mmmm
Fresh and juicy
Tangy and moderately gassy.
Not just fruity, sweet and tasty, but also well balanced with a good amount of acidity, bitterness, and astringency.
Well balanced.
I went to the sake brewery open house again this year!
I went with Gen Hoppy.
It was really nice. It makes me want to visit different breweries.
The sake is fresh and easy to drink. It's so nice!
Thank you, Mr. Tokopo, for the other day.
Today, I went to the "Horo-Itsu Hinosume" event at the Saburi Ike Plum Festival.
We had sake from seven breweries on the Chita Peninsula.
Sorry it took me so long to post this, but yesterday I went to Sawada Sake Brewery's Sake Brewery Open House.
As usual, we bought a bottle of "freshly squeezed sake from the vat" and celebrated my son-in-law and granddaughter's 100th day 🎉.
Sake Brewing Release Limited Edition 100% Yamadanishiki from Chita Peninsula, Aichi Prefecture
This is a dark, deeply delicious sake that is certainly refreshing, but also has presence and a strong aftertaste.
Sake from Aichi bought at a corner festival.
I had heard that it was rather robust, but it was quite fresh and easy to drink.
I thought it would go well with something strong flavored, but it went very well with sweet and spicy fried sasami. I'm not sure if it would be bland with an egg-onion salad or sushi.
Overall, it was very tasty.
Sake from Aichi Prefecture obtained at a sake festival. It is a very fresh yet robust sake. It went well with the fried white meat with sweet and spicy sauce. It won over the sushi. ★★★★
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Raw material rice:100% Wakamizu produced in Chita Peninsula
Polishing ratio: 65
Just the right amount of spiciness and acidity when heated!
The umami is also very strong!
✩4.0