Since we wanted to drink Saga Prefecture's sake, the second bottle was a heated bottle of Toichi Junmai-shu.
It is usually served cold, but we had it warmed.
The brewing was said to be fast brewing, but the aroma was quite dairy-like, of the "Namahashimoto" type.
The rice polishing ratio is 64%, which is quite polished for a junmai sake, and I felt it had a beautiful finish.
Today is the semi-annual sake & golf party with three high school friends. This time we went to Kushiro. We arrived at the airport a little after noon and went sightseeing, seeing the Tantoukaku crane and Kushiro Marsh. We were overwhelmed by the grandeur of the marshland and went to the city center. We go to a delicious tempura restaurant introduced by a friend. The first cup is said to have been aged for five years. It has an elegant sweetness.
Beautiful weather in Kushiro from the morning
After a business meeting with a guest
Picking up my best friends
After a short sightseeing tour
it's time to go to Sakura!
We started with Saga Sake 🍶.
Toichi's old sake 🤫.
I've had it here a few times and it has a complex taste!
The endorsement describes it as "gentle".
I'm sure it is.
The master asked if we would like quite a bit of food.
All three of us, please 🤲.
We started with warm sesame tofu!
We were also looking forward to the sake!
If the rice polishing ratio is 49%, it really is Junmai Daiginjo, isn't it?
knowledge of sake
Ingredients Hakutsuru Nishiki
Polishing ratio 49
Alcohol content 15
It doesn't come up in choosing a place, but at Itoya in Dogenzaka.
Comparison of Toichi's clear sake and light nigori (light nigori) 🍶.
Both have a sweet aroma with a hint of richness.
The light nigori was a little sweeter and the clear sake was more balanced, but both were impressive with the smooth sweetness and umami of Yamadanishiki.
Saga sake is often a bit too sweet for me and I get tired of drinking it, but this was quite good ✨🍶.
The first Toichi I ever drank.
And the first sake rice Hakutsuru Nishiki I ever drank.
Hakutsuru-Nishiki is a cross between Yamadaho and Watabune, the same rice as Yamadanishiki.
The aroma is gorgeous, but not too sweet or too dry.
The finish is rather sweet, with a slight sourness in the aftertaste.
7 points (wife 5.5 points)
Rice used : Yamadanishiki
Polishing ratio: 64
Strength : 15
Purchased as a gift from a relative who visited the brewery
Slightly apple-like top
The same subdued aroma as the top, soft sweetness and umami of rice spreads with crisp acidity and a slight bitterness that quickly fades.
It is a junmai sake with a classical feel, more suitable for a meal than as a stand-alone sake.
It went well with asparagus wrapped in meat, herring and Japanese butterbur stew.
Gentle mojito, semi-dried raisins in clusters, whey, paper, and malted rice aromas.
Mellow, heavy mouthfeel.
Quite dry. Concentrated, rich flavor and classic flavors swell. Slightly lactic sweetness and light acidity. The alcohol is strongly felt, yet strangely not dull.
Serve with Unohana (fried tofu with grated radish), Hirame sashimi, Caprese, and sautéed abalone.
