A big issue of bear sake 🐻.
It has an alcohol content of 14 degrees, which is a little low 😌.
Comes in light and easy to drink👍.
I wonder if the name of the sake comes from "Kumano Town" where the brewery is located.
The town is famous for its brushes ✨.
Slightly low al.
Hachitan Nishiki.
Sweetness and umami with some acidity.
The middle part of the bottle is sharp and spicy, and there is a mild aftertaste.
The 2nd bottle of the big order
Named after the oldest surviving yeast yeast yeast strain, Omachi
Remaining aroma typical of the sake's yeast yeast.
Sake degree -9
Sake with a sweet taste 🍶.
Easy to drink with good flavor 👍
I used to be a little bit afraid of the sake brewing process, but lately I like this peculiar aroma 💕.
On New Year's Day the year before last, my mother-in-law had ordered a surprise for me from the great No.1 sake brewery, Umaue Sake Brewery.
My husband went to the brewery and bought it for me because he was in the neighborhood👍.
This is one of several bottles we purchased in bulk this time.
I had to look it up because I was unfamiliar with the term 💦 "shiniginpolishing".
It's a way of polishing rice 😌.
This sake has a crisp mouthfeel with a lingering umami flavor ✨.
The first sip smelled like seme? I thought it smelled like seme, but it gradually became less and less noticeable 😌.
I'm looking forward to opening the other sakes ✨.
I'm drinking a lot💦.
The big name is heated sake! But this one is delicious cold! Full of umami! The acidity makes it go down smoothly! A very drinkable sake. After opening the bottle, the umami flavor is enhanced!
The supernatant is clear.
When the cage is intertwined with the sweetness
It's not spectacular, but...
It is not gorgeous, but
but it is full of flavor and I like it.
It is not as spicy as the sake level, has a good sharpness, and although it is a pure sake, the alcohol content is relatively light at 14 degrees, making it easy to pair with food.
It is easy to pair with food, such as smoked mackerel and boiled garland chrysanthemum and eringi mushrooms, which are both very peculiar dishes.
I tried heating it to lukewarm, but it seemed to accentuate the vague impression it gave, so I personally prefer it cold.
After a few days in the refrigerator, the spiciness lessened and the acidity became more apparent. This is a good thing.
Sake from Kumano Town, Hiroshima Prefecture
I've never heard of this sake rice called Senbon-Nishiki.
Seems to be a very small sake brewery.
Maybe it's good for hot sake.
#Otsuka#
w/o/a/ta/stone/too/akutsu
Today we will completely pace ourselves with the restaurant's snacks😤.
Next up is the Ezo deer cutlet 🤤🤤.
It's my first time and I am very excited 🤩🤩🤩🤩!
Here's the sake, a big issue 馽(hodashi).
It has a cool and refreshing taste.
I wondered if it would go well with gibier dishes,
Ezo-shika deer has no smell at all and is tender and delicious🤣.
The combination made us groan ✨.
