At a home drinking.
The first bottle was Oroku. I enjoyed it so much the last time I drank it that I bought a 4-goupe bottle this time: 🙆♂️
It was easy to drink with a good flavor and sharpness 🍶.
I would like to try Jogei and Kei next time 😌.
I drank Shimane's Oroku on the recommendation of a steak restaurant in Kitashinchi. It had a matured, delicious mouthfeel and acidity, and was delicious with meat dishes.
It's been a long time since I've had a King's List 🍶.
R01BY, so it's aged for 5 years 🤔.
As always, this has a great classic feel 🤔.
Aged yellowish liquor with a bit of whisky-like alcohol on the nose 🤔.
It's absurdly delicious 😋.
Wangrok Ya Fat
The aroma is of vinegar iso + high quality alcohol 😗.
The aroma is of vinegar iso + high quality alcohol! The sweetness is like boiled sugar mixed with bitterness. (I think the usual Oroku has a stronger aftertaste... maybe because it is directly pumped?)
One of 390 bottles! I was able to buy a rare sake! 🥰
It is Junmai from Ohroku.
The top aroma is slightly tincture-like. The first aroma is slightly tincture-like.
By the second sip, the tincture disappears and the aroma is slightly sweet.
In the mouth, there is a slight acidity and a refreshing sweetness.
It has the umami flavor typical of Oroku, but it may be a little dry.
It was delicious ✨.
I had been curious about Oroku for a while and bought it this time.
The aroma is graininess, slightly matured. It has a classic atmosphere.
The taste is full of umami, acidity and bitterness, and it disappears leaving a crisp dryness.
The alcohol taste on the nose is proof of its high alcohol content.
But it is not unpleasant at all. In fact, it is rather pleasant.
It is not the fruity sake of today, but it is one that gives a sense of modernity.
I would like to pair it with a meal!
Tenma Bello Bello Drinking and Walking (8)
Three kinds of sake to compare.
We also ordered a completely different type of sake, a more classical sake.
Ohroku Hachimatsu Junmai Unfiltered
It has a dark peanutty and caramel-like taste, and for me, it also has a bit of Nikki and Hakka, and I felt a sweetness like candy beets. It left a tangy aftertaste and has a unique and interesting character.
My old friend, who is not used to drinking sake, said this was impossible, but the Japanese food chef said this was the way to go.
With this, we moved on to the next restaurant.
I think it is rare to find unfiltered Junmai.
It comes with a thud like the thud of a B-dash.
It is a waste if you drink it early.
It goes well with salty food.
I'm adjusting the salt content, but just for today, please forgive me!
