traditional sake yeast yeast mash starter
Slightly thick, honey-like sweetness followed by
After a little thick, honey-like sweetness, there is a sharp acidity.
Umaiy!
The second buckwheat noodle drink was Wakakoma's super dry sake!
Soba mae was served with simmered bonito and bonito tataki.
The aroma was modest and not recognizable.
The mouthfeel is soft and clean with a strong acidity 😱.
It is too strong as it is, but with boiled dried bonito and dried bonito, the umami is strangely well ✨It is good as a mealtime sake 😁.
Wakakoma Sake Brewing Company, Oyama City, Tochigi Prefecture
If you were told at a liquor store that you had to buy the last bottle, of course you would buy it!
When you pour it into a sake cup, you can feel the color of the earth.
Does it sound bad? I'm sorry if it sounds bad. I'm sorry if I'm not expressive enough.
At 90% polished rice, it has a strong sharpness.
I eat it with grilled pork cartilage and sprinkle salt on it.
I recommend it to Tochigi sake drinkers!
Sorry, I recommend it even if you are not from Tochigi Prefecture!
I don't detect the melon or muscat in the description, but it's a good sake.
Seriously, the level of sake in Tochigi Prefecture is rising. ‼️
Fruity juiciness comes first.
The sweetness of the cocoa straw is also present, with a slight kiwi-like acidity.
The aftertaste is sour with a little bitterness.
It is interesting that the rice polishing ratio is 90%.
New restaurant! All you can taste and drink, 30 minutes a piece!
Surely that's what it smells like when you say "kiwi"?
The aroma is a bit unusual when you include it.
Somewhat reminiscent of a young grape.
The aftertaste is also unexpectedly rice.
The texture is smooth, smart, and easy to drink.
Preference 4/5