The second kind today. This is also a sake from Hokkaido.
This one is crisp and clean with a touch of acidity! It is dry but has a strong rice aroma. It is said to be Otokoyama's most dry junmai sake.
Category: Special Junmai Sake
Rice used: Miyamanishiki
Rice polishing ratio: 55
Sake degree: +9
Acidity: 1.5
Yeast used: Kyokai No. 901
Alcohol percentage: 15
Slightly sweet with a clean aftertaste!
It may be a dry wine, but it has a delicious umami flavor and is very drinkable.
If you want to drink it with fish, it should be paired with fish.
This sake is full of umami, with a gradually sinking acidity and sweetness.
It is smooth, thick, and delicious.
The entrée was grilled tsukihi mussels with butter and soy sauce.
This was delicious...
In Hokkaido.
Goes well with sushi~!
Deep and robust flavor. When drunk alone, it leaves an alcoholic aftertaste, but when paired with sushi, the aftertaste marries with the aftertaste of the fish to amplify the flavor and refresh the palate!
And on to the next sushi...
Infinite loops are scary.
The second souvenir directly shipped!
You can see the thickening when you pour it into a glass 😁When you drink it, it's as thick as it looks - and sweet too!
I was surprised at how sweet and thick it was 💦.
I think it's easier to drink on the rocks.
It might be better served over shaved ice 🤣.
Directly from the production area, I received a souvenir 😁.
Sweet at first, with a bitter aftertaste.
The aroma is cacao-like, which gives the impression of bitter chocolate 👍.
The seal seal label is cute on this special junmai hiyaoroshi, with a pleasant aroma, mellow flavor, and a crisp taste with good acidity. Rice used: Izu Sanzan (Yamagata), Miyamanishiki (Akita), Gohyakumangoku (Toyama) Polishing ratio: 60%.
