Fresh and fruity aroma. Delicate and light on the palate. The aftertaste is clean and crisp. It is a limited brewing with spring in mind, so it is also gorgeous...seems to go well with all kinds of food.
The second restaurant was moved here!
I checked later and it seems they have a chain of restaurants in various places.
This sake is designed to be paired with fish dishes and has a beautiful watery taste!
It may taste a little weak...?
It would be better with simmered fish rather than sashimi.
The atmosphere is a little spicy + rice flavor, but I prefer a little more punch.
Junmai Sake Fugu Label.
I chose this sake because it was winter and I wanted to warm up the sake, so I asked for a recommendation at the liquor store.
As the label on the bottle says, "recommended to be heated tokkiri," so I first tried it at room temperature, then tokkkiri, then heated.
At room temperature, the strength and peculiarity of the rice came out strongly, which was delicious in its own way, but when it was tobikiri warmed, it was mellow on the palate and seemed to go well with dishes with a gentle broth. I had it with seared ray fins and I'm glad I bought it 😊.
Hi Chako 😃
I've got a feeling that the Yamaguchi fugu label 🐡 heated sake 😍 and seared ray fins 😋 is already delicious!
I've only seen the temperatures displayed in our Nobey Yokocho 😅I didn't know there was a sake kan meter! I'm learning a lot 🤗
Today's sake is a junmai ginjo of noble❗️ its Yamadanishiki from Ube City, Yamaguchi Prefecture❗️❗️
The aroma is a little fresh and reaches the back of the nose❗️After a sip, there is a numbness on the tongue, followed by a sharp bitterness❗️Good as a food sake❗️
Ki Special Junmai 60
Delicious with a clean acidity and citrus-like freshness.
Winner of the 2003 dancyu magazine's "First prize in the category of hidden masterpieces of regional sake.
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