The summer heat has gradually eased up. We opened a bottle of hiyaoroshi, a new sake made in March and stored in a cave at the headwaters of the Shimanto River.
The taste is mild and tart, with a clean and clear flavor reminiscent of the clear waters of the Shimanto River. As the temperature gradually rises to room temperature, the fullness of the rice can be felt.
When I think of Kochi sake, I think of drunken whales, but this is a bottle I would like to recommend to those people. Delicious: ‼️
This year's autumn swordfish were big and the price was not too bad. Now that the weather has cooled down a bit, we decided to enjoy the taste of autumn.
Now, my accompaniment was Kure, a favorite from Kochi. The last time I drank this sake, I was under the impression that it was dry, but this one has a surprisingly strong sweetness. It also had the umami of rice, and the finish was crisp and dry. Akinata fish, rice, and sake are a perfect combination.
Delicious!
Perfect for those who like it dry.
It has a spicy taste, but it's not too spicy.
but it's refreshing and easy to drink
I think it's wonderful!
First visit to a liquor store, first issue.
Cold sake.
Yellow apple, white bean and mineral aroma.
Gentle sweetness and umami spread smoothly.
Gradually the acidity starts to appear on the aftertaste and it ends crisply.
Memorandum of understanding 🙏.
Hashigo-zake even though it's the day before "Sakamoto Ryoma Marathon" ⁉️
Sake we drank at "Hariyama Yokocho" 🍶.
It goes well with "perayaki" 😊.
But I drank too much. I'm worried about tomorrow's marathon 🤪.
Sake that is said to go well with bonito.
The umami flavor is very smooth.
The flavor is full and rich in the mid-palate and lingers in the aftertaste.