At the usual restaurant
Today we start with nigori sake.
It is light because it is slightly sparkling.
Dry nigori sake is also delicious.
With grilled chicken thighs.
It does not have much of an aroma, but when you drink it, you will notice a unique smoky flavor. It is better to drink it hot than cold to fully appreciate the deliciousness of the rice.
The winter sake that signals the arrival of the sake brewing season is freshly squeezed junmai ginjo. The rich flavor can be enjoyed in its freshness, which is the best part of the season.
The taste is mellow and dry.
This new junmai ginjo sake has a mellow rice flavor and richness, a slightly dry but firm taste, and the flavor and freshness that only new sake can offer. It is an unfiltered, unfiltered sake with no water added, but the hi-ire process gives it a deep, subdued flavor." (From the official website) (from the official website)
It's been a while.
It's been a while since I bought a bottle of sake myself, so I'm posting this!
I bought a bottle at a roadside station in Yonezawa as a souvenir from a trip.
It is rich yet refreshing, with a slight aftertaste, but not unpleasant!
It goes well with meat, not fish!
Yum!
I was able to try it at the tasting corner at Kasumigaseki Central! I've been curious about this sake since I saw it in many stores, and I couldn't help but notice that it looked like "Tohoku" at first glance. It was so refreshing and refreshing, I could drink it quickly and get hooked...
Clear and colorless, with aromas of yogurt, cooked rice, and honeysuckle. The attack is rather strong, with mild acidity, rich sweetness and a rather long finish.
It has a melon aroma and a slightly effervescent taste,
It tastes like a combination of Atago no Matsumatsu and Tasake at once.
The aroma is not as broad as it should be.
The end of the bottle is a good value for money, as you can drink doburoku (a kind of sake made from fermented soybeans).
The history of Toko is old and interesting.
Sake has a long history and many different combinations,
I would like to try many kinds of sake.