Rising Toburi ka.
The taste and spiciness of the first half of the bottle.
From the middle stage where the umami comes slowly, the rough spiciness and umami float and sink in the aftertaste.
Sake drunk at a sushi restaurant in Asahikawa
Sake made at the Kamikawa Taisetsu Brewery in Tokachi.
Dry but tasty, and looks good at higher temperatures.
The snack was herring tataki.
This was my first time to taste raw herring. It is similar to horse mackerel or saury, but it is fatty and has no smell.
At Oborozuki
I drank it with a sake cup I bought in Otaru, Hokkaido! The calmness and lingering aftertaste of this sake, which is typical of autumn, conveyed the deliciousness of the rice while giving it an autumnal flavor.
A test brew of Hokusae, Hokkaido's new sake rice.
It is characterized by a full-bodied rice flavor,
It is easy to pair with any meal.
We have high expectations for this new sake rice produced in Hokkaido.
At a bar I was curious about.
I ordered a lot of sashimi, so I ordered it dry and asked the waiter to select it for me.
It's still a real treat.
The taste of the sake is strong and dry, but it also has a sourness that makes it gorgeous,
It goes well with sashimi!
I think I bought this impressive label as a souvenir on a previous trip to Hokkaido.
I think I bought it as a souvenir on a previous trip to Hokkaido.
