Today, I met up with a friend at Yokosuka Chuo station for a lunchtime drink.
We went to Chuo Bar, known as "Chusaka," and even though it was only 11:00 a.m., the bar was soon full.
I drank two 300 ml bottles of Kiku-Masamune, a good standard sake, which is a freshly brewed and stored sake with a fresh yeast yeast yeast yeast yeast yeast yeast yeast.
Chuo Sake Bar is an excellent izakaya that lives up to its reputation,
Tuna Nuta, Katsuo Mushi, Shumai, fried horse mackerel, liver cutlet, sardine sashimi, vegetable tempura, thick fried bean curd, leek ball hormone, Spam egg, and everything else was delicious.
Kiku-Masamune Shuzo Brewery
Kiku-Masamune Shiboritate Junmai-Shu Kakozo
This brewery is located in Higashinada-ku, Kobe.
Brewed with 70% polished Hyogo rice and a new yeast
The sake is brewed with a new yeast, Kikumasa HA14 Yeast.
Fresh and gorgeous aroma, soft rice flavor, and a mellow finish with a gentle aftertaste.
The aroma is fresh and gorgeous, the flavor is soft, and the finish is mellow with a gentle lingering aftertaste.
#Sake
Purchased at a supermarket on the way home from work.
Since the manufacturer is Kiku-Masamune, I thought it was a good bet.
It is a clear, hard, dry sake with an aroma typical of cask sake.
Serve with egg rolls, potato rolls, cucumber tomatoes, and cheesecake.
Kikumasa is still very tasty.
It has a strong taste, but it is not too heavy, and you can finish it while sipping it.
It's a delicious sake.
This heated bottle has a plastic inner lid embedded in the crown to make it airtight. That's what you'd expect from a major company!
