7/10
I feel like I've been drinking udon for a long time, but my palate has become accustomed to it, and I can drink it in large gulps.
The taste is as sharp as ever, and it has a nice, crisp mouthfeel that is typical of Aruzoe.
It can be served cold, at room temperature, or heated.
I think I will continue drinking it from now on.
My father bought this sake when he went to Toyama, and the sake shop recommended it to him.
It is a mellow umami sake, with a rich umami flavor that spreads in the mouth with a hint of acidity typical of Yamahai sake.
The aftertaste is lighter than expected, with a refreshing finish and a good sharpness.
I was a little excited to try firefly squid from Toyama. The size and price are different from those of Hyogo and Tottori.
It would be disrespectful to the firefly squid if you don't make full preparations. So, when it comes to Toyama, this is what you should have. Tateyama's special brew.
The sharpness, spiciness, and the smell of sake that permeates the body. It has all the good points of a honjozo sake, but with the refinement of a special honjozo sake.
Tateyama is great at room temperature and even better when heated.
Good evening, Jay & Nobby.
I guess local sake goes well with local food.
Tateyama is often seen in supermarkets and sake stores in Kansai, but I guess it is not so easy to find in Tochigi.
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.
