Alcohol content: 15%.
Sake bottled in midwinter and stored in a snow cave 🍶.
At first it smells like cucumber and young melon🍈, and the flavor of rice🌾 can be felt.
At the end, there is a freshness with a sense of purity.
I paired it with open barracuda, but the soy sauce would have overwhelmed the flavor, so salt and lemon would have been better.
At a unique inn in Oyu Onsen: ♨️
If you order heated local Midorikawa sake at dinner, you will receive a cold sake bottle and a sake warmer, and you can choose your favorite 🍶.
You don't see these single bottles very often... probably a regular sake 🤔.
If you're not careful, it's about hot 💦.
(And another 💧)
Dusty: ☺️
A light, dry sake that goes well with everything served.
But somewhat more mellow and full-bodied than others 😋.
The dishes here are not high quality ingredients, but rather familiar ingredients and seasonings that you are used to eating, but all of them have a refined taste that is one or two ranks above the rest, and I was very satisfied 😆.
By the way, Midorikawa, it seems the ban on online sales has been lifted ✨.
Once upon a time, a friend and I drank a bottle of Midorikawa to death. I will have it for the first time in decades.
What's that? Was it such a modern sake? It is fresh, crisp, and delicious.
I must try the normal Midorikawa.
I realized that spring is already over.
I opened a bottle in a hurry.
The lady at Ikeya recommended this sake.
It has the usual Midorikawa flavor, with a slight carbonation that is not found in the usual Midorikawa, and flows smoothly.
It is delicious!
The price is in the mid-2000 yen range for a 4-pack, and it contains brewer's alcohol. Probably a ginjo. Normally, I would never buy this, but I'm glad I followed the lady's advice.
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Midorikawa
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