It is still cold when the sun goes down.
It's that time of year, so I'm very attracted to the phrase, "It tastes good when heated.
I took a sip before heating it up.
The moment you take a sip, you can taste the complex flavor.
It's delicious enough. It's delicious enough.
But since we went to the trouble of heating it up, we went with hot sake.
When warmed up, it became very round and smooth.
No, I like this ❗ ❗ ❗ It's delicious.
It's delicious ❗
Sake rice is Kinmon-nishiki.
Today's drink of the day is from 💁♂️ Seiki from Nagano, Japan.
A limited distribution brand from Osawa Shuzo, the brewer of Meikyojo-jimizu! It's quite tasty, with the robustness of the sake's raw yeast stock coming to the fore rather than the ginjo aroma standing out. It might be good warmed up 😚.
Our journey through the history of the oldest sake yeast yeast continues!
Nagano sake breweries pitch in with a series.
The Namo Hashiroshi!
What, Namo Hashiroshi?
None of the above.
A good combination of the two!
In short
Easy to drink.
And you will never get tired of drinking it!
It's a great product.
Study of pairing (5)
Warmed to lukewarm.
A sake with a delicious flavor that also has a creamy feel.
It masks well any dishes that may have an odor, such as abalone liver. I see.
⭐️⭐️⭐️⭐️
