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,
This is my fourth drink of the day, but it is the second drink in terms of publication.
Each cup is 90ml, so I've already had two cups😅.
It is light and dry.
Light texture and sweet aroma.
The sweetness is felt firmly on the tip of the tongue and spreads in the mouth. The sweetness spreads in the mouth with a firm sweetness on the tip of the tongue, followed by a bit of sourness, but the sweetness prevails.
The aftertaste slowly fades away.
Kitashizuku 100% white malted rice brewed sake
The acidity is mild for a sake made with white malted rice, and the flavor is well balanced with the umami.
Many sake made with white malted rice have a strong acidity, but this sake does not have a strong acidity and is very mild and well-balanced. I think it is the most delicious sake I have ever tasted made with white malted rice!
I have always felt that sake from Hokkaido is relatively light and thin in flavor, but the sake from Kamikawa Taisetsu Brewery is beautiful and full-flavored, and I like the way they brew their sake.
