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川口納豆特別純米 ひやおろし特別純米原酒ひやおろし TakatsuguKawaguchi Natto" was picked up unexpectedly last year because of the strong impact of the label. This year, I opened a bottle of "Hiyoroshi Genshu".
This bottle is brewed with "Sasanishiki" grown in Kawaguchi Natto's own fields in Miyagi Prefecture.
The strong, robust flavor and lingering hint of sweetness make this a perfect food sake to pair with the autumn flavors of the coming season. Last year, I drank "Kawaguchi Natto" with sake, but it was a disappointment, so I decided not to drink it this year.
The impact of the flavor is as impressive as the impact of the label. Delicious: ❗️ ほたすIt's been a while since I've had sake at home. A taste unique to this season. TakatsuguI opened a bottle of "Kawaguchi Natto" hiyaoroshi sake, which I have been curious about every time I see it at the local liquor store, but have never been able to get my hands on it until now.
Kawaguchi Natto" is a sake brewed with "Miyamanishiki" and "Gin no Iroha" from rice fields grown by Kawaguchi Natto in Miyagi Prefecture.
The taste has a mouth-clenching acidity and a lingering umami aftertaste. The persistent umami is impressive, as is the original sake. We served it with genuine Kawaguchi natto (fermented soybeans), which we found by chance to accompany the sake, but the natto as it is is not a good match. I will do my homework for next year to find out how to cook it to make it a good match.
This sake made me realize that there are still many unknown and delicious sakes in the world. Delicious ❗️ RecommendedContentsSectionView.title
