Good morning, I'm looking forward to seeing you again! 🙋
Obon has begun.
This year, we had clear skies and a lack of water.
Last year and the year before, we had heavy rains and could not even visit the graves, so I think the weather is very Obon-like.
The temperature in the mornings these days is below 20 degrees Celsius, so it is easier to sleep. 😁
Well, this time I will upload what I was drinking a while ago.
First, a local Asakai honjozo that I drank at a get-together after a meeting.
It is served as all-you-can-drink sake, but it is clean and easy to drink without any eginess.
In fact, it is completely different from the traditional honjozo fresh-stored sake. When I drank it at Mororokaku, a yakiniku (barbecue) restaurant in front of the station, it was not tasty because it had a strong eggy taste.
This is just my personal opinion, but I would choose this one if it were all-you-can-drink.
Returning home to my parents' house, I half-jacketed Asakai while the nearby supermarket was also well-stocked with sake.
Aroma: ◎, no ◎.
The sweetness of the rice can be felt on the palate. While it does not have the flamboyance of a daiginjo, it has no flaws and is just plain delicious. The sake level is probably around +/- 0, which is unusual for a sake from Iwate, and it may be a bit sweet, but it is good without any problem.
This sake was priced at less than 1500 yen for a four-pack, so I'm not sure if this is a local advantage or if I just haven't found it yet, but anyway, I'll leave this review as my own record, even though I don't think it will be of much help to the people here.
I was told that it tastes great in a wine glass, so I chilled it and served it in a wine glass!
Asa-opening Junmai Daiginjo, first time I've had it, but it's good!
https://www.asabiraki-net.jp/item/900/
chives (Allium schoenoprasum var. schoenoprasum)
Sake received from my sister-in-law. The sake I received is delicious. It has a black label with black malted rice and the actual product looks almost nothing.
The name comes from the word "Asabiraki," which appears in the Manyoshu, symbolizing the opening of a new era.
Nanbu Touji, Mr. Masahiko Fujio, is known for his high level of skill, having received the "Contemporary Master Craftsman" award in 2005 and the "Medal with Yellow Ribbon" in 2008.
