On the last day of March, I took the children on spring break to Yamagata and Atsumi Onsen.
Takamiya Villa Kyuon. Nice hot water. The hina-dan is lovely. I wonder if it was open until today.
Then, we bought some sake at Hiniki Shoten along the Onomi River in the Atsumi Onsen town.
It is Hatsuson of Tohoku Meikozo. The first grandchild, Misaki, is a pink spring color.
I like the name. I wonder if there are various seasonal first grandchildren.
It has a slightly sweet floral aroma and a mild mouthfeel.
Mellow mouthfeel,
Mellow sweetness.
A refreshing bitterness that is typical of spring sake,
Soft and refreshingly crisp,
It is slightly dry with a sweet flavor,
Delicious.
=== Ingredients: rice (domestic), rice malt (domestic)
Ingredients:Rice(domestic),Rice malt(domestic)
Polishing ratio: 50%.
Alcohol content: 16%.
Sake degree: +3.0
Acidity: 1.3
1,760 yen for 720ml
===
★★★★☆
Wakamatsuya.
We enjoyed it with sukiyaki on Meat Day.
Delicious sake like rice when heated.
It warmed me up since it was a cold day.
I've been liking heated sake lately.
The sweetness of the rice and lactic acidity can be felt, but the dry umami spreads quickly. It is a perfect mid-meal sake with a calm mouthfeel and sharpness.
It is different from Hatsusanmazan, and has a sourness that is typical of a sake yeast yeast. 100% Miyamanishiki
I heated it up even though it is a sake made from the same sake brewing process as the original. It is full-bodied, and this is also possible.
Clean and dry, with a little bitterness
Light, tasty, and a taste that sake drinkers like.
It goes well with solid snacks such as toro or potato salad rather than light snacks.
I bought this one at Yamauchiya in Nippori.
I bought it because of its brave name, bright red label, and dry taste, but I hit the jackpot.
It went perfectly with sashimi.
It was delicious!
This is a very dry Junmai Daiginjo with a rare raw yeast yeast finish!
Makiri is a sharp small sword used mainly by fishermen and others in Sakata, and is considered a good-luck charm to ward off evil spirits, as it cuts through demons.
It was marketed in 2017 under the trade name "makan," which means "tiger" in Indonesian and is also a disciple of the Buddha. The dynamic, dry Junmai Daiginjo is now back as Kuromazan.
The sake rice used is Miyamanishiki, Hatsuson's specialty, highly polished to 50%.
The sake mother is also Hatsuson's specialty, the "sake yeast" method.
The sake strength is +12, which is drier than the popular dry Junmai Mazan, also a representative of Hatsuson, at +8.
You can enjoy a subtle aroma and a dignified, crisp taste with the best sharpness.
Alcohol 16.0
Sake meter degree +12
Rice polishing ratio (%) 50
Acidity 1.4
Rice / Grape variety used: Miyamanishiki produced in Yamagata
