Chinese noodle specialty at Tonchibo
When the owner went to Ueda City to buy Shinshu Kamerei, a local liquor store recommended this brand!
R yeast is a yeast that produces a lot of isoamyl acetate and malic acid.
Although the acidity is a little rough, it's not bad to have such a clear taste.
The aftertaste is clean and clear.
The first night of work at #Jizakaya Miyajima
We proceeded to drink to the 100th anniversary series of #Jizakaya Miyajima.
We started with #Takaten.
This is the sake from the brewery that I've been trying to secure whenever I visit the Suwa-Okaya area since the Mie Special.
It's a beautiful sake to snuggle up with a warming nabe after coming home to escape the rain for the first time in 40 days👍.
#Takaten Sake Brewery
Dear Kawamizuru, was it kzsh1017 by any chance? I appreciate your reappearance as I have found your schedule and situation very helpful! Please let me know if you can help.
Rice used is Gohyakumangoku
Smooth on the palate, with a moderate sweetness.
It is a light, dry sake with a classical flavor.
It is easy to drink.
I would like a little more punch, but this is delicious in its own way. ❗️
Telework Monday.
I decided to drink a "koten," which is a kind of food sake, to go with the motsu-ni (boiled and seasoned pork) I bought at a restaurant in Gunma. I've never had it before, but I decided to go with it based on my own image.
It goes well with the spicy motsu-ni.
However, my daughter complained that motsu-ni is too fatherly for dinner.
Why don't you make it yourself?
I had received the award ballot and information about the next term, but I hadn't opened the October bottle yet 😁.
#Both #Kurosawa and #Niigata Gohyakumangoku #Takaten were delicious as a sake with food 😊.
#Shinshu secret sake hanpukai 2024
#Jiji Sake Shop Miyajima
Sake degree -1, acidity 1.4, amino acidity 1.5, 49%, junmai daiginjo specs, 1,903 yen per quart, hitogochi, 1801 yeast.
The so-called Mie Special Aoten and Aka have not been tasted.
Shinshu Secret Sake Hanpukai 2024 Gold Course
Dry and ruggedly made. Some bitterness like bitter chocolate.
It rounds out a bit with time, but I'm still not used to drinking sake with such strong claims.
High Heaven First Take typeB.
As the name "First Take" implies, this is the first attempt at brewing a sake with Takaten's first rice, Gohyakumangoku, brewed with IY-3 yeast for the first time.
The aroma is mellow, with a hint of spicy nuance. The sweetness is restrained and the impression is light, but the aftertaste is full of umami and a unique, full-bodied bitterness. This is the first time to taste this balance, and it is truly a first-take!
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