Sake from Aichi Prefecture, which was procured at a sake festival. We had it warmed up. It is a robust, mature sake with a strong acidity. It has a strong acidity, and even when it is heated up, it still retains its tanginess. I paired it with a pork and Chinese cabbage hot pot, but it won out. ★★★★
It has been a long time since I have seen such a yellow sake! The color of the sake is so strong that it even looks amber. It even looks amber.
It tastes like plums with a strong acidity. I thought it would soften when heated, but it didn't. It is a very assertive heated sake.
The alcohol content is 18-19%, which is quite strong, so the strong taste is understandable. It even feels close to a distilled liquor.
I paired it with mille-feuille hot pot, but it was a strange feeling that I couldn't say it matched or didn't match. It is hard to imagine what would be the best match for this sake.
#Nagoya Nishiki 3-chome#
Today I'm in Nagoya on a business trip🚅.
I arrived late and went to a familiar restaurant near where I was staying 🥴.
I decided to leave it to him and he started with a sake from a brewery near his parents' house😅.
The depth and sharpness with acidity from the Yamahai, great with the flavorful dark wings👍.
I'm craving a salad now 😆.
Sweet and sour, cold and room temperature 121100
Refreshing taste with a pronounced acidity
Sake made from 100% Anjo-produced rice suitable for sake brewing
Special Junmai Unfiltered Nama Sake
Sake rice: Anjo Wakamizu
Rice polishing: 60
Alcohol: 17%.
Anjo sake in a distinctive newspaper-wrapped bottle.
Slightly dry, unfiltered, raw sake. It is refreshing and delicious 😋.
☀️
Nagoya Junmai SAKE WEEK
The brewer at this booth seemed to like to talk a lot and we got to hear a lot of stories 😆.
He told me about the price of sake rice 😄.
Sake 🍶.
It won the gold award🥇 at the heated sake awards 👏.
The color is amber 🟠.
On the palate, it's a purely dry strain with a sense of maturity.
It has a thick, robust rice 🌾 flavor and is a royalty.
It was a sake that you could feel the life of its creator 🍶.
It was getting dark and we ran out of tickets, so we decided to leave the venue and head home 😆.
After the initial sweetness of the rice, the bitterness and tangy strength of the alcohol give it a strong character, and I thought it was a sake for a slightly selective drinker.
It was warmed to lukewarm because it was awarded the gold medal for warmed sake.
Hmmm! It's a taste that you may or may not like.
It has a peculiar taste😅.
This is also an experience 😊.
I want to know the taste of various alcohols and find my own special one: ✨️
