There are so many different kinds of sake!
There is no end station to the sake life, is there? I am surprised at all the sake I don't know about.
Next up was "Rosanjin.
This sake is perfect for a mealtime drink. This sake seemed to complement the dishes.
It also has a refreshing finish.
The label indicated 45 degrees Celsius as the best temperature for heating. I see... I'd like to try it!
My husband and I had it for a Chinese lunch in Kyoto.
It is made from 100% "Celebration Rice" produced in Kyoto.
It has a strong acidity and bitterness, and the abalone and shark's fin were the main ingredients.
The abalone and shark's fin were the main ingredients of the Chinese cuisine, so it brought out the charm of the ingredients.
It brought out the charm of the ingredients.
Hi Jay & Nobby ☀️😁
It's been a long time since I had a date with my husband 😅.
Sometimes Chinese food is good even when it's hot 😃.
We enjoyed Rosanjin as a food wine, but you don't know what you're talking about 🤣.
Rice used: 100% Kyoto-grown rice
Rice polishing ratio 60
Alcohol content 18%.
In contrast to the previous Sengoku, this sake has a higher alcohol content and is made from the same rice as Jyuseki. Let's see how the Higashiyama Sake Brewery has finished it!
The aroma is sweet and ripe with raisins, the water is the clear Fushimi-like brewing water, and the tannins are sweet, sour, and astringent, like a thin red wine. There are a certain number of junmai sake that taste like this, right? When I include it, I can faintly see a fruity quality, like a ten stone. But just when you think it might be fruity, it becomes sharp and tight. Thank you for the sake tonight!
Purchased at a sake store in Fushimi on 7/17
Soft watery mouthfeel typical of Fushimi sake.
Then comes the heavy sweetness of the rice and a touch of alcohol.
It also has an interesting and unique flavor.
It is a sake that gives you a strong sense of having had a drink!