#Sendai Hirose Dori#
Namahage
w sand/ta/hagi/ma/bukuro/washi/gawa/o/small/gamma/matsu
Next is "Amano-no-do" Junmai sake.
It is a spicy sake with a nice smooth taste.
It is a perfect match for the iburigakko (pickled squid) served first.
Although it is a perforated stopper, I used an ice pick to make a small hole to vent the gas! Often I watched as the oli danced like a snow globe... 😌 In no time at all, the automatic stirring was over and it turned a frosted milky white color 😳.
The carbonation is quite impressive! The base of the aroma is the richness of apple and rice sensation! Slightly astringent. It is more refreshing than dry, with a lively stimulation. After the gas settles down, it has a mildly sweet and full-bodied flavor.
I'll have it again this year, light beef bone ramen with roast beef and boiled egg!
Oh, this again? I know I've given this restaurant so many pictures, but it was the rarest roasted beef I've ever had 🤩.
The deliciously spicy junmai sake 🤍.
It's great to have it in one cup.
You can taste the delicious water and rice in this blissful cup.
About 300 yen including tax
Purchased at a roadside station in Yamauchi Village when I returned home.
It was stored for half a year at the Omatsugawa Dam in Yamauchi Village!
They said that the aged wine should have a strong flavor, like a dish that goes well with red wine, so I prepared Camembert & raisins, which is a standard...
Ahh, New Year's is the best 😭
I will do my best again this year!
Alcohol content: 16
Rice used:Undisclosed
Rice polishing ratio:55
At a sake bar in Tokyo.
This is the first sake I have ever had.
The label says that it has a delicious rice flavor, but the first taste is predominantly acidic.
It is spicy including the aftertaste, but the fruity aroma and the umami of rice can be felt in the process of swallowing.
It will be a favorite of those who like sour sake.
