When warmed up, it smells like sweet rice.
When you drink it, it is quite refreshing. The taste is not yet fully developed?
The lower the temperature, the more rounded it becomes.
Seems to be difficult to maintain the desired taste and temperature.
We will have ika shumai (squid shumai) with warmed Tamasakura nigori and smoked fugu (puffer fish) with warmed daiginjo. The nigori was nice and thick, and the daiginjo was easy to drink even when it was heated and the smell rose to the surface.
I was planning to buy a dry one, but the impact of -30% sake made me buy it.
When I opened the lid, the yeast woke up at once. Bubbles were rising from the bottom of the bottle.
When I put it in my mouth, I felt a pleasant bubbling sensation.
There is no impression that the sake is as sweet as the sake level, and the aftertaste is rather refreshing. Is the high sake level partly due to the unrefined sake? I will learn more about this from now on.
It is indeed sweet and sour, but it seems to go well with meals. By the way, I enjoyed it with sour pickled sours and other sour foods.
☆
I bought some rakkyo-ten from my favorite fish cake shop.
I bought this sake from my favorite fish cake shop and opened it: ‼️
It's recommended to be heated, but with a 4-gou
I often try to drink it cold at first 🫡.
I also have jakkoten and cheese tempura!
I'm looking forward to it after tomorrow.
#TamaSakura Sake Brewery
#Gin Sakura
#Ginmangoku
#Junmai
#Cold sake
#Shimane
#Low-cost Series
Shimane Matsue Jizake House Tsunematsu
The aroma is classic.
It is a dry, rich, delicious sake.
We enjoyed it with grilled pork shabu-shabu with spicy miso mayonnaise and potherb mustard rolls.
It has a strong flavor, so it goes well with miso.
I heard that it gets sweeter when heated, but I finished it at room temperature. Next time, I would like to try heating it up.
