I bought an incense tree called Palo Santo 😄.
It's supposed to ward off evil spirits and bring happiness.
For some reason it brought me 7000 yen blue kip 😭
A violation of a stop sign 🤣.
My first time in Ehime 😁.
Is it a characteristic of the rice called Matsuyama Mitsui?
It doesn't have a strong feeling but
But it's light and milky.
Delicious✨
It's similar to the one I had before.
Toyojun was also made from a rice called Oita Mitsui
I guess it's a characteristic of this rice 🤔.
Hope I Junmai Daiginjyo without filtered raw sake bag Shibori
Rice: Matsui Mitsui 100% from Ehime
Sake: 50% refined rice, 14° alcohol
Sake strength +4, acidity 1.4
Clarity of appearance: Bokke
Color: transparent
Viscosity: slightly higher
Aroma intensity: weak
Complexity: medium
Aroma of ginjyosu: cantaloupe, apple
Aroma of raw material: steamed rice
Maturing aroma
Performance: The aroma of clean raw materials is dominant, with some melon and apple ginjo aromas.
Flavor intensity: medium
Complexity: medium
Sweetness and pungency: medium
Sweetness: apple, sugar
Sourness: Carbonic acid
Bitterness: Carbonic acid
Aftertaste: steamed rice, rice bran, chocolate
Other.
Performance: Aromas of rice bran, chocolate and other raw materials in the mouth, carbonic acidity and apple sweetness, with some sweetness like treacle. The wine has a thick body, thicker aroma of raw materials, and a clean finish.
Aftertaste: low
Finish: short
🌟🌟🌟⭐️
Alcohol content 15%.
Polishing ratio 60
100% Matsuyama Mitsui from Ehime
Oribatobori, Ogirami, Nama-zake
Delicious ！！！！
Slightly cloudy, with a hint of rice flavor.
Matsuyama-Mitsui sake rice is large-grained and low in protein, favorable conditions for sake brewing. It is said to contain less protein than Yamada-Nishiki, absorbs water at a slower rate, and is easier to polish than Yamada-Nishiki because it is large-grained and less likely to break into pieces.
So it is a sake rice that can be used to make delicious sake.
Let's keep that in mind! Matsuyama Mitsui.
I found a beautifully labeled sake in the middle of the cold storage 🍶.
The label says "Ehime Saijo City Color".
The color is beautiful!
How does it taste?
There are only a few bottles left.
I haven't had it yet, so please give me this one next time!
This is also from Shikoku.
Saijo city, Ehime
A little more fruity than Kawatsuru
Good to drink!
The usual five kinds of food that the chef leaves to us is very plentiful!
Sipping the entrée a little at a time speeds up the drinking process!
Knowledge
Uchinuki" water from Saijo City is used and Association No. 7 yeast is used to create a refreshing sake. It is a perfect sake for a mealtime drink.
Today was cool enough that I thought it might be hot sake. It was the first time I visited a liquor store after being introduced by a friend, but he recommended a sake that I really liked, so I plan to go there for a while.
It tastes fruity on the palate and is crisp without leaving any aftertaste. It is a sake that you should not drink too much of. I will try to drink it more slowly and savor it more than usual.
This is good ✨I love the heavy flavor, nutty.
I want to pair it with venison... but it won't come! (I'm not sure why...it would definitely go well with it...but....
Ehime Sake Drinking Comparison. Today's trio was from a sake brewery in Miyoshi, Saijo City. Again, by coincidence, the sake was chosen by Saiyo. Maybe I am getting used to Ehime sake. The first taste is unique and does not have the light and dry taste of Toyo sake. It is more like a Nanyo style sake. It has a strong flavor of rice, and perhaps because I thought it was a sake from Toyo, it has a solid feel to it. In the end, it was a rudimentary step to categorize the sake by area. Each sake brewer, each time of year, and each state of drinking will give you a different impression of the sake. This is truly one of the best things about sake. Also, UK-7 refers to the No. 7 yeast, right? I learned a lot.
Here is a quote from the website
By combining Matsuyama Mitsui produced in Ehime Prefecture and Uchinuki water from the Ishizuchi mountain range, which has been selected as one of the "100 best waters" in Japan, with the No. 7 yeast, we have created a fresh, light, and fresh Junmai Ginjo.
On the morning of my day off, I had planned to go buy some sake that abibuta-san told me about today.
I opened the refrigerator...there was a yellowtail sitting there.
My mind was already filled with abibuta-san's sake and grilled yellowtail kama lol.
Good until I waited for the liquor store to open and took off on my bike! Until I realized I forgot my phone...lol.
abibuta-san~, I came all the way to Tachibana, got lost and couldn't find the liquor store 💦 lol.
I couldn't go home empty-handed, so I went to Yamamoto Sake Shop and bought some "Ehime Ikkai" ORIGAMI! ...... is a winner!
Yamamoto Sake Shop seems to be a local sake shop! I'll keep that in mind 👍!
At this time of the day, I'm in an endless loop of yellowtail and mellow, beautiful orikara sake.
It's been a while since I've had orikagarami, and I'm visually excited, which is why my 4-gou bottle is already empty.
I'm flagged to go out on my bike again with my phone! And it's still this late: ...... lol.
By the way, this sake is delicious!
The sake that abibuta-san told me about was also a rich, sweet, and delicious sake, but this one is delicious too ❤.
Ehime sake, the best & best! 👍
abibuta, as a result, I'm glad I got to visit Yamamoto Sake Shop twice lol. Yamamoto Sake Shop, sounds like they have everything you need for sake in the prefecture! 👍
