Nagoya Station, Drinking in a Snack (7)
I thought I'd finish with a dry sake.
It was a summer-only sake, so I drank it thinking it would be the usual summer sake, but it was quite strong!
The label on the back says it's 18 degrees al (18 degrees Celsius).
And it's brewed with sake yeast, so it's different from so-called "low-alcohol summer sake"⁉
It's rich and dry, so it's a good match for me 😆.
Now I can go to Tokyo without any worries 🤣.
This is my first "super dry" one.
I was a little intimidated... lol.
But on the contrary!
It's good...delicious.
I now have more in my repertoire for the next time.
Harushika no Natsu Shika" can only be drunk in summer.
This junmai ginjo is carefully fermented at low temperatures using in-house yeast for ginjo, just like daiginjo brewing.
In order to bring out the full appeal of the sake, it is bottled fresh after top-fermentation, and then each bottle is carefully bottle-fired. The result is a refreshing sake with a gorgeous ginjo aroma typical of Harushika and a soft rice flavor.
Drinking at home.
Purchased at "Sake no Abetaya."
The photo is an empty bottle because I drank it there.
Over the weekend, I visited Ojinsha Shrine and Imanishi Sake Brewery in Nara Prefecture.
And I also visited Abetaya-san, who has been my mail order partner for a long time. I wanted to buy a lot of things, but I told myself that I could buy them by mail order, so I just had to settle for small bottles 😣.
It is sparkling and has a low alcohol content of 6.5%.
The color is clear.
The smell is a sweet aroma.
Of course, gory carbonation🫧🫧🫧🫧.
Taste is sweet with no peculiar taste like apple🍎.
Sense of apple juice.
The aftertaste has a sake feel to it.
It is a light sake that is easy to drink 🍶.
The aftertaste is clean, so I thought it was easier to drink than non sake apple juice 🤔.
After hooking one up, I'm off to Osaka 😁.