I would say that it is a sake to be served with yakiton (grilled pork and vegetables), but I like the fact that it is refreshing and yet does not interfere with a little bit of the umami. I personally like the fact that it is not too bitter and refreshing.
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It's been a long time since I've tasted a sake made in Hokkaido 😄.
It's made from a comet from a district called Minami-Horo-cho.
Minami-horo is famous for cabbage and cabbage kimchi. myself😅.
I mean, there are other specialties, though..!
And this may be the best for a food wine!
I had some grilled dried mahokke fish as a snack, and it went really well with it! Delicious!
This is the beauty of pairing! I'm very interested 😁.
And for the first time in a long time, the design on the glass matched the design on the bottle.
The snacks were
Overnight dried mahokke
and the snack was a dried fish! ←I know I'm talking about it above.
Hi, Takku 😊
The hokke was delicious! 😁
As you can probably tell by looking at it, it's a Japanese Mackerel! It's from Hokkaido (almost all of the hokke in circulation are from Hokkaido!)
And the size is huge! 😆 😆 😆 😆
It's great as an appetizer for sake! 😄
This sake is brewed at Hekiunkura, a brewery on the campus of Obihiro University of Agriculture and Veterinary Medicine ✨It seems to be the first brewery on a university campus in Japan 😆.
It's a very drinkable sake with good flavor, sharpness, and balance ✨🙌!
It's a Hokkaido dialect for "I can't stop drinking it".
Recommendation! The brown sugar-like sweetness and peculiar acidity make it a great drink. It can be paired with strong-flavored snacks without losing its flavor. It is subtle because it becomes too round when heated. It is too round and subtle when warmed up,
