Matsumoto Shuzo Sawaya-Matsumoto Moribashi-Junmai Gohyakumangoku, cold sake.
It has a gaseous taste and a refreshing acidity.
It is perfect as a food sake.
Yamada-Nishiki, 15 degrees, tangy on the palate, citrusy aroma, clean sweetness that is not Yamada-Nishiki-like, light on the palate in the second half, delicious!
The aroma is like sweet rum, and there is a gassy, shrieking sensation in the mouth. It is also refreshingly dry and easy to drink. I was surprised because I was told it was an aged sake so I had a different image of it in my mouth (lol) 🎶It is very tasty 😉😋.
We found many alcoholic beverages of interest on the second floor.
Going up and down the stairs to the second floor each time
I have to be careful!
Sawaya Matsumoto
Stirred and uncorked, it flew away!
It was fresh and vigorous!
It was a delicious sake!
extensive knowledge
Rice polishing ratio Not disclosed
Alcohol content 15 degrees
Rice: Gohyakumangoku produced in Nanto City, Toyama
Smells good...
Oh? I drank it with the image of the fruity flavor of Junmai Daiginjo, so I was like, "Oh? But I found another delicious sake that has no fruity taste and has a sour and bitter taste that lasts for a long time.
I bought it based on a video. Today I will be reviewing it hot again.
It is a junmai-shu from Sawaya Matsumoto, a famous sake brewer in Kyoto, famous for its "moriboshi.
When heated, it has the aroma of freshly cooked white rice.
Then, the delicious flavor of the rice is released.
It is a clean sake that disappears quickly and without clinging to the flavor.
I now understand why the liquor store owner said, "We don't have a four-pack bottle, we only have a one-pack bottle! I now understand why the liquor store said, "We don't carry Yong-bottles, only Ichimasu-bottles!
I could drink this all by itself during the winter.
I think this is all I need for the winter.
Notes of vanilla bean, lactic acid, mugwort and wood.
Soft, slightly effervescent mouthfeel.
It is clean and fresh. Full-bodied flavor, with a refined acidity and bitterness.
Serve with oboro-dofu (soft tofu), yudofu (boiled tofu), and sashimi of flatfish and sea bream from Kashiwazaki.