This time I went to Jodogahama and took the Sanriku Railway 🚃. Jodogahama was a really beautiful beach and sea 🌊I paired this with some Miyako fish I bought there: 💁♂️
Let's start with the nose. It has the aroma of rice ears, which is typical of sake, and the sweetness and acidity of rice. It has a dry, crisp, umami taste that goes down your throat nicely.
First, it is served with sashimi. I paired it with aburame, sui, and octopus, respectively. Aburame and octopus went well together. I think the sui is too elegant and is slightly overpowered by this sake.
Next, I paired it with dried sardines. The large, fatty sardine and the pickled radish increased the deliciousness of the sake. The more the cups of Chochin are piled up, the better the chemistry will be👍.
Rice] Yamadanishiki produced in Awa
Polishing ratio】65%.
Alcohol content】16度
Sake meter] +9.5
Pickles] Dried sardines and sashimi from Sanriku Miyako
Price including tax] 2,060 yen
Refreshing for a chochin. It is indeed a summer sake.
However, it is a quintessential Chochin.
Rice aroma, acidity, and bitterness.
Raw chili flavor.
It is good with cured beef ham.
It is Chochin Junmai 60 Gohyakumangoku 🍶.
I was saying last year that Chochin is delicious 😤, but this is my first time to drink Chochin this year 😂.
And drinking outside😅
The first aroma is slightly sweet.
It has a beautiful sweet taste like Gohyakumangoku, but I think it's less sweet than last year.
Maybe it's just that my tongue is numb after 3 houses.
It was delicious 🍶✨️
Strong habit. Rice rice full-bodied. It is mildly dry. Junmai for drinking at a leisurely pace. It will be great at room temperature or warmed up. Strong burn. 86 points.
Sweetness: 2.5
Dryness: 3.3
Aroma: 2.3
Sourness:2.7
Special Junmai Sake
Ufufu, it is a mature sake.
In human terms, it has "luster.
It was a cup that said, "I have experienced a lot of things.
This kind of sake is good to drink in small doses.
I would like to drink it hot on the penis.
I love it 100 points ♥
Regular Sake Sharing Party - friends brought their own sake
It was well-balanced and had a soothing, royal taste, and I got the impression that it was the most popular sake this time, beating out many well-known brands.
It may be rich and umami, but it also has a dry aftertaste.
I feel a heat in my throat like when I drink distilled spirits.
It is delicious, but I can only drink it little by little, and it seems to be a little difficult to finish it.
The first drink of a delicious SAKE WALK event. Even though it was before noon, lol.
It was aged for more than a year. Aroma
Not to my taste, I guess. The taste is mellow, but there is a slight aged aroma. It is not my favorite as it is, but when paired with the set of grilled chicken wings, the sweet and umami flavors stand out and go very well together.
Rice suitable for sake brewing is polished to 60% and carefully fermented in a small brewing process. It is a Junmai-shu with the original flavor brewed with rice, matured depth and mellowness, and calmness.
Rice used for brewing Sake
Alcohol content 16.0
Sake degree Not disclosed
Acidity Not disclosed
Amino acidity Not disclosed
⭐︎⭐︎⭐︎
It has a slight sizzle, a nice sweetness, and a hint of rice, but then the alcohol kicks in with a bang.
After drinking it, your tongue will feel tangy.
When you want a little stimulation, try this kind of sake (laughs).
