The aroma is mild and fresh♪ The clear sweetness and the bitterness of the ori are pleasant!
The clear sweetness and the bitterness of the oli are very pleasant!
It gives a different impression!
Nigori (nigori) sake is a wintertime drink.
This one featured a white horse bottle.
The reason for the name "Hakuba" is said to have originated from "Shirouma," a word used by monks in the past as a cloak for muddy sake, to express the uniqueness and regional characteristics of the doburoku that nurtures local culture, on the label.
Iwaki Kotobuki unfiltered barrel-aged sake purchased at a nearby York-Benimaru when I dropped by my parents' house in Iwaki City.
Unfiltered sake = high alcohol content = dry taste.
I usually don't like dry sake, so I don't choose it. But this time, I put it in my basket without hesitation because it was "Banjo Kotobuki".
The taste was
It was not as spicy as I thought it would be, and it had a slightly fizzy taste.
I drank it on an empty stomach, so it was good but easy to turn.
That's no wonder the alcohol content is so high at 19 degrees Celsius.
Personally, I find it easy to drink, so I have to be careful not to drink too much.
3.9 ★★★☆☆☆
Warmed sake. A little off, but I guess that's about it. It was a bit dry, but I guess that's about it.
All Omachi, but I couldn't taste that much sweetness.
Junmai Nama-no-Hashimoto Sake🍶Koha Oroshi🍁Omachi🌾 produced in Okayama Prefecture.
Rather pungent aroma. As you can imagine, rather thumping 😳. It tastes like a step before grass. Dry with a sharpness. The radish with sea bream takes the edge off. Sweetness and umami from the fried shrimp and sweet potato. The change of taste is interesting 😆. The grilled sardine (grilled nameurou) has a synergistic effect of umami, and may be the best marriage of the day.
The fish is purchased from the manager's junior colleague (a fishmonger in Tsukiji).
Aji no Machidaya's hiyaoroshi classification, until August or September it's a sake for summer and after that it's differentiated as momijioroshi 🤔.
Umi to @Takadanobaba 20231116
