I have drunk Izumihashi, a sake brewery in the prefecture, many times 😊 I have the impression that it always has a robust taste and goes well with strong Japanese food.
This time I bought it thinking, "It's a summer sake, it's pink in color, maybe a little light? I bought it from ......
After I got home, I read it carefully and found out that it is "18% Omachi with a fresh yeast yeast.
It can't be light 😆.
After all, it is a solid summer sake. It's not the best for our loose Japanese-Western cuisine, but it's not the best 😅 In the end, I enjoyed the sake by itself. The umami of OMACHI comes alive and it is mildly impressive.
It must go well with beef or tuna 😋 Next time we will aim for a marriage 😋.
Hello, Powan Powan 😃 We got our first light blue label summer yago the day before yesterday.
We got our first light blue label summer yago the day before yesterday 🤗It's 13 degrees here, so I think it'll be easy 😙I'll think about what to pair it with 😙.......
Hi Jay & Nobby. The next day, I paired only the last eight shaku with beef and we hit the jackpot 😋 A light blue 13° might be a bottle that you can enjoy lightly in a wine glass: ⁉️ Looking forward to checking in ✨.
I received this brand's blue label last year.
This time it is made from Yamadanishiki with 65% polished rice.
The blue label is 58%.
extensive knowledge
Rice used: Yamadanishiki from Ebina
Polishing ratio 65
Alcohol content 18
Polishing ratio 58%, 17% alc. 100% Yamadanishiki produced in Ebina City
This is the raw type of the standard sake sold only directly from the brewery. The freshness of this fresh sake is the best.
The second bottle was a Jungin made with Kanagawa's local sake, Yamadanishiki! The aroma and mouthfeel both bring out the deliciousness of the Yamadanishiki....