Post #498.
Fruity aroma, sweetness and acidity. There is a moderate astringent taste in the aftertaste. It is a sake that goes well with Ate and can be drunk in large gulps.
Pairing with Ate
Grilled yellowtail with salt
Grilled beef tongue
Sashimi of Soi (sea bream)
Personal preference★★★★☆
Dark red label drinking comparison
Kido and Murayu
It's been a while since I've had either of them.
A classic, no misses!
We decided to go on a Golden Week trip from Nara to Wakayama!
Speaking of Wakayama, you can't miss this sake 😼.
Knowing what I know
Ingredients: Rice and rice malt (Yamadanishiki)
Polishing ratio 50%.
Alcohol 15%.
Yeast: Association No. 9 yeast
The second drink at home. This one was sold at a local supermarket. It tasted sweet and aromatic when heated. It was not soft because it was heated, but rather the original softness of the sake. I think I'll drink it cold tomorrow.
This is also a house drink. Purchased at a local liquor store. Is it spring sake in a clear, colorless bottle? Taking a sip, I wondered if it was plum wine. It is sweet and sour and easy to drink. But the bitter taste at the end keeps it from getting dull.
At Heiwa Doburoku Namba Brewery!
I've never had doburoku before, but it was delicious!
I bought another bottle on the way home... but I'll get to that later 🍶.