A Hachinohe souvenir, Saba Badabada is a sake that goes well with mackerel.
It has a clean, crisp taste that seems to go perfectly with salty mackerel.
It is a sake with a refreshing feeling like sake.
Good sake also has a refreshing aftertaste!
Autumn Agari of Kisora 🍂.
It is supposed to be made with Hanafuki🌾 every year, but this year, for some reason, it is made with Yamada Nishiki🌾.
Is it because we didn't have enough rice 🤔.
The first aroma is softly sweet.
When you put it in your mouth, it has a mild, full-bodied sweetness with a hint of acidity that finishes it off.
Although it is Yamadanishiki, it has a clean finish that is typical of the dry sake Jyozora.
It is similar to the Gojozo Haruho (Yamadanishiki) that we drank the other day.
I enjoyed it with fried eggplant 😋✨️
Autumn Sake ... It's not so good! But when you put it in your mouth and roll it around, you will be surprised by its astringency and spiciness. Highly acidic apple aroma.
This is the first time I have had Jyozora.
I wonder if it is a hiya oroshi type.
I thought the taste would be calm.
It's already autumn... 🍂 So early...
I didn't realize there was a Hachinohe Brewery and a Hachinohe Sake Brewery 😅 the next day at the liquor store.
I read it as "Jokuu". When I asked for "Nyokuu", the clerk had an expression of "? I asked for "Nyokuu" and the waiter? I came to Hachinohe yesterday, but all the stores where you can drink seafood and sake were either closed or full because of the Bon Festival.
The restaurant was called "Kei," a Western-style bar, but they had about 10 kinds of sake. Sake has taken root as a part of the culture.
I often see Mutsu Hachisen, but I tried this one, which is distributed locally.
The aroma is a bit of a good one, mixed with a hint of brewer's alcohol.
The sweetness and spiciness is dry and beautifully delicious 😋😋😋😋.
Goes well with sea squirts!
800 yen per set.
Heading to Aomori City today!
