#Sendai Kokubuncho#
wyama/ki/ma/kawa/gama/o/kishi/cho
Tonight's dinner is in Kokubuncho.
Oh, the stickiness that is typical of sake from Tohoku 😆.
The richness and sweetness of the rice is typical of the Junmai Yamahai style.
This is delicious. It's the best 👍
Seriously, I opened another bottle of sake tonight while declaring that I have to go on a diet ......... (lol)
This Koganezawa is light, but easy to drink and delicious! ♡♡♡
Yamahai brewed hiyaoroshi
At room temperature, the aroma is subdued and the impression is light.
When warmed to lukewarm, the rounded flavor of the rice
When warmed to lukewarm, the rounded umami of rice spreads out and there is a strong sense of alcohol.
The days are getting shorter and the mornings and evenings are getting cooler.
Extremely personal preference: ⭐️⭐️⭐️✨3.7/5
Bizen Omachi 100%Thank you!
Oumachi Mild Wild
Sweet and spicy melon
The aftertaste is sweet and delicious, and the water is delicious as it lingers long!
I've always had a bit of a problem with Yamahai brewing.
I've always had a bit of a problem with Yamahai brewing, but this one is delicious with just the right amount of rice flavor and a mild mouthfeel 😋.
This one looks good heated too⁉🤔.
I'm not a big fan of heated sake, but....
I will enjoy it this year.
Finally, it is the season for hiyaoroshi sake. It has the unique umami taste of sake in its original state.
It has a tangy sourness and a dry taste at the end.
It was delicious.