At a diner in the Shinminato fishing port, we started the morning with a bowl of pickled seafood. It enhanced the flavor of the fish without interfering with it, and the aftertaste was refreshing. It was a luxurious morning drink.
7/10
Having enjoyed Toyama, we moved on to the Shinkansen.
Of course, Tateyama is the place to be.
You can tell how good Toyama Prefecture is because they sell fresh stored sake at the station.
It has a mild flavor and a refreshing taste, which makes even the most mundane snacks on the Shinkansen a supreme accompaniment.
This concludes my visit to Toyama.
9/10
And Tateyama.
We had been drinking assemblage sake earlier, and this is also an assemblage sake.
This sake is a blend of a special honjozo sake made from Yamadanishiki, a ginjozo sake, and a raw ginjozo sake.
This sake is also very good.
It is a refreshing sake with a lot of umami.
It may be that I simply prefer Tateyama, but this is just too good.
In fact, I bought a four-pack the next day and drank it all!
Spring Blessing #2.
Fresh firefly squid from Toyama! Freshly boiled in Tateyama, Toyama. Special Junmai unfiltered unpasteurized sake.
The color is much yellow. The alcohol content is 18-19 degrees!
The aroma has a nice banana aroma. I thought Tateyama was more dry and dry (my own image), but it has a strong umami flavor.
It goes well with seafood from Toyama. ❤️
Toyama's sake is the best match for Toyama's ingredients.
I drank Junmai Ginjo Aizan from Tateyama before, but this is Special Junmai.
There is also a Daiginjo. I guess they use Aizan a lot.
It's not sweet, but it's somewhat fruity and has a nice aroma. The aftertaste is a little spicy.
Personally, I preferred the Junmai Ginjo, which is sweeter.
