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.
I got it today at a supermarket in Saitama, where I was traveling 🍶🤗.
Not one cup.
It seems to be ICH-GO-CAN 😮.
The brewery is in Toyama🤔The rice is Miyamanishiki from Akita🎆.
Tastes quite old-fashioned 🤔.
This series makes me want to eat sashimi with a lot of rice feeling 🤣.
Today's snack, I think it's a little too subtle for grilled cheese.
Oden was good?