It has a slightly thickened mouthfeel. It has a strong rice flavor and a graininess that makes it a classic sake, but it also has acidity and volume, making it a very drinkable sake. It is best served at room temperature or warmed up.
It has a taste similar to that of Nomushi when drunk at room temperature.
It is easier to drink than cold sake.
I've left it out of the fridge as well as Nomushi😅.
I think it's best to drink it warmed 🤔.
The first bottle is Nagato Gorge 🍶The first bottle was served at room temperature 😊It had a refreshing taste, and then I had it at about the same temperature as the top warmer, but it was just as refreshing and crisp as the room temperature, and I felt like I could drink it as much as I wanted. I also had it slightly lowered to lukewarm (45-6℃), but personally, I think it tastes best served in the upper temperature range 😁😁😁😁🍶.
I would like to try it cold, so I will put it in a 8-drink cup and chill it in the fridge to enjoy the changes in flavor 😆😆😆😆.
Good evening, chichi!
I see you posted about the sakes you brought along on your trip 🎵.
I was not able to visit the Nagato Gorge brewery on this trip, but I remember it was delicious when I received it as a souvenir this year 😋.
I'm looking forward to seeing more of your posts as you go along 🤗.
IGOMA October Tasting (3)
Dry special junmai hiyaoroshi
A new brand of Nagato Kyo
We are thankful that we don't see it very often.
It's called "dry" but it's not that dry and easy to drink!
I was surprised to see +7 on the label just like Wakakoma!
I didn't buy it this time, but I was interested in Nagato Gorge's Isehikari.
It has a mellow mouthfeel and a nice sharpness from the umami.
This is a sake to drink while enjoying the aging process of hiyaoroshi.
Serve with fried dumplings
