Red Comet, a gift. It is made from 50% polished rice of Hokkaido's sake rice, Comet. It is easy to drink with the sweetness of the rice. I have the impression that Hokkaido sake rice is often used to make dry sake, but I like this one.
Junmai one-cup of Koyoromo.
This is the first time to drink Koyoromo.
It is an orthodox Junmai sake, not heavy and refreshing, but it also has a hidden luster.
I see that the brewery makes all of its sake from junmai sake.
The label is Hiroshige's 53 Stages of the Tokaido, Nisaka.
I managed to open the bottle without overflowing. Because of the strong carbonation, the cloudiness that accumulates at the bottom of the bottle mixes by itself when the bottle is opened. It is a refreshing and thick muddy sake that is very satisfying to drink!
Purchased at Yokado.
★1.8
Normal. Not great at first sip, but as you drink more, it starts to taste better.
No repeat.
Postscript
It tastes good with pickled shirasu (baby sardines). It is a great match with local products.
A bowl of oden at an oden shop in Shizuoka Station.
I had no idea about this brand. The best part of traveling is being able to drink this kind of local sake with local food 😆.
A little sweet and full, with a clean dry finish. It is not flashy, but there is no alcohol feeling that lingers in the throat and it is very smooth to drink 😄.
It goes great with Shizuoka oden, which is a thick, dark broth with fishmeal, and if we weren't on a family trip, we would be drinking it endlessly 😅....
Also, I had a local B gourmet dish called "Motsuru Curry" for the first time, which was also very tasty👍👍!
Good evening, Chanmaya P!
Shizuoka oden in this hot and humid season⁉️.
Well, I'm not averse to that kind of thing either 😁.
I didn't know this sake goes perfectly with oden ❗️.
Haruei Chichi, I end up eating oden indoors where it's air-conditioned even on hot days 🍢.
I prefer Shizuoka oden to Kyoto-style oden, but this one went so well with it!
