To go with the second grilled Sanma of the year, we paired Sogen Hiyaoroshi.
The taste was as expected, with sweetness and umami, and the freshness of Hachitan-Nishiki. The bitter flavor unique to Sogen on the palate matched the bitterness of the mackerel, and we enjoyed a moment of autumnal bliss.
Delicious with a very sake-like flavor.
Sake from Noto
I wish for a quick recovery from the disaster!
The best sake rice "100% Yamadanishiki from Hyogo Prefecture" is used and brewed with fresh water from Okunoto.
The taste is fresh and clean. The taste is fresh and beautiful, with a smooth, gliding sensation that flows elegantly to the back of the throat.
The umami spreads softly, and the ginjo aroma is gorgeous, yet the junmai daiginjo-shu is calm.
Recommended as a gift!
We drank a glass of "Sogen" junmai sake from Noto Suzu City, and "dried firefly squid" and "dried sweet shrimp" from Wajima City. They go very well together. We drank it all up in a gulp, praying for the recovery of the Nobori-Hanto Peninsula.
Tour of the Noto Peninsula, traversing from Wajima to Suzu on the second day. We will stay overnight at the tip of the Noto Peninsula. Delicious fish dishes go well with the local sake "Sogen" from Suzu City. We sipped the sake while praying for the recovery of the area.