This is a new sake made from new rice from a new brewery.
It is easy to drink because it is made of "Gohyakumangoku" (five hundred million stone), but the lingering taste is not my favorite 😅I think it is a dry type that you can feel the umami after the temperature gets higher. Since it's a nama-shu, it has a chiri-chiri-ness to it, so it went well with sashimi. ☺️
It's almost cloudy, almost like a clear sake, but there is also this kind of orikarami.
Last week I went on a business trip to Hiroshima airport and had Onomichi Ramen for the first time in a long time 🍜 delicious 😋 and I also drank milk coffee because of a movie I watched because I'm a fan of milk coffee 🤭 the coffee was super sweet 😆.
It is made from Gohyakumangoku, produced by the Nanto Agricultural Cooperative in Toyama Prefecture.
For the first sake, I ordered the "Chivalrous Chivalry".
The waiter asked me if I wanted Yamadanishiki or Gohyakumangoku. I chose Gohyakumangoku without hesitation!
The flavor is softly spreading, as is typical for a sake made from sake.
It had a fresh aroma that reminded me a little of pineapple, and the refreshing mouthfeel with acidity and a slight bitterness at the end made it perfect for a mealtime drink.
Aisai City.
It is yellow in color and smells as if it has been aged.
It has a robust flavor and is delicious. It has a sweet aftertaste, but it does not linger too long, so you can keep drinking it.
Last of the day.
Ihyakumangoku.
From the sweetness and umami, the richness of the umami is quickly developed. The umami extends to the back of the mouth.
