I visited the permanent exhibition at the Fukushima Prefectural Museum (a hole in the wall). It went through tens of thousands of years of time and space, and that earthquake was the last exhibit. Now, this is the sixth year that I have been lucky enough to receive a bottle of Kasumi Sake every year. The Izumikawa Funakuchi from the same brewery is soft on the palate and has a sharp finish with bitterness and alcohol. This one is clear and fine-grained, giving a mellow impression throughout. Both have an Alc of 16% and a milling ratio of 55%, but it is fun to compare them.
Strong flavor like a haze sake, combined with the umami that is typical of nama-shu, but with acidity, and the combination of tea picking makes up a complex umami, ginjo aroma like a young melon, more ooi than usual Hiroki, a little out of balance type.
Onsen trip with friends ♨️
We entered the inn, soaked in the bath slowly, rehydrated with beer because we were sweating, and then it was time for dinner 🍴.
We asked the waitress if we could bring our own alcohol beforehand, and she said yes, so let's open one 🆗🥰.
Tobiroki Junmai Ginjo Namaizume
I had used one of the pre-sake tickets from Hayashi Sake Shop that was about to expire a while ago and got it: ✨️
Fruity, melon-like aroma, juicy sweetness on the palate with a mildly sharp, refreshing yet firm bitter finish.
Wow, this is indeed delicious!
My friends are raving about how good it tastes!
I was wondering if this was the first bottle of "Tobiroki" that I bought and if it would make me drunk, but it was the right decision when I saw everyone's happy faces🙆.
Good morning, Mr. Jive!
Is the evening party brought in by Tobiroki 🎵?
The food seems to go well with the sake 🤤.
Junmai Ginjo is delicious 😋 I remember it being my favorite sake 😍.
Good evening, ichiro18!
I heard that many onsen hotels allow you to bring your own alcohol even for meals, so I asked them if I could try it out and it turned out to be a good answer 🥰.
Since all of us could drink, we decided to open a bottle of "Tobiroki" to get drunk. ✨️
Good evening, ma-ki-san 🌛.
Tobiroki" was the perfect combination of seasonal ingredients 😋.
I was also impressed by the specialty [konnyaku sashimi] and dishes using [Omi beef], etc. ✨️
The guest room with open-air bath was under 20,000🥰.
Gorgeous aroma.
Slightly sweet on the palate with an immediate pungency. The aftertaste is slightly pungent but does not linger.
Alcohol 16%.
Sake meter degree +3
Acidity 1.5
Star ⭐️⭐️⭐️⭐️
next day
First, a Junmai Daiginjo from Tobiroki 🍶.
The aroma is faint.
When you drink it
Just a hint of sweetness.
After the umami, there is a sourness and a slight alcohol taste.
Katsuma goes well with sashimi and grilled fish.
Tobiroki goes better with soup stock than with fish!
It goes well with hot pots 🍲 and pork soup 😉👍👍.