Honami Junmai Ginjo Gohyakumangoku Marine Blue
Strong vinegar-etching smell (maybe because it's a raw sake? 🤔)
Mouthfeel is less sweet and more acidic raisin-like! 😆
As the label says, it is dry and would go well with seafood! (The slight bitterness in the aftertaste also seems to increase appetite!)
When I saw this sake before, I couldn't buy it because it was only available in one bottle! I'm glad I could drink it!
It has a sweet aroma and a deep taste! It has a sweet aroma, a deep taste, and a strong acidity. But I wonder why it tastes better cold than hot sake.
It was labeled "Nama Sake". It has a strong sake taste and is delicious! It may seem strong if you drink it for the first time.
Toyama Prefecture
Junmai Ginjyo Miyamanishiki Green light nigori
Polishing ratio 55
Alcohol 15%.
Rice: 100% Miyamanishiki produced in Akita Prefecture
The "light nigori" color makes it look sweet, but it has a strong citrus acidity like that of kabosu.
It has a refreshing aftertaste and is easy to drink.
It tastes like a dry white wine.
Sake I bought in Toyama. My favorite, Hounami from Uozu Sake Brewery. It is a green one made with Miyamanishiki from Akita Prefecture.
I think this series of HONAMI is the best food sake to complement any food without being too assertive. I am sure that is the concept of ❓️🤔
It may not be a national brand, but it is a very good sake.
Just a few of the drinks from last week's trip to Toyama that I have not posted here....
Following the yellow one we had at Sushi Daimon, we had a green one at Raijin Kijin Hagiwara. This one is Miyamanishiki.
It is a refreshing and easy-drinking sake that is ideal for a meal. It is a perfect food sake with a refreshing taste. The HONAMI series is really good.
Just a few of the drinks from last week's trip to Toyama that I have not posted here....
Uozu sake at the famous Sushi Daimon restaurant in Uozu. A relatively new brand from the Uozu Sake Brewery, Honami's Akita Sake Komachi. It is named Yellow.
Every Honami sake is delicious. It is also easy to pair with a meal.
Toyama in spring is the second of these ✨✨.
Miyamanishiki.
The middle part of the bottle has a mild umami, followed by a full-bodied acidity.
The back half of the bottle is smooth, and the finish is slightly full-bodied.
