The second drink was Shimane's Gassan. I didn't think I had ever had much of it, but when I looked at it in Sake-no-Wawa, I saw that I had had it three times. I can't rely on my memory. It has a cool appearance and is refreshing and tasty. I've been having a lot of Shimane sake lately.
Since it was the day of the Ox, we ordered Kagoshima eels, and our accompaniment was Ura-Getsuyama from Yasugi City, Shimane Prefecture.
We thought it would be a dry sake, but it was surprisingly rich in sweetness. It also has a slightly bitter flavor and goes perfectly with broiled eel. It was a moment of once-a-year bliss.
It has an exquisite aroma, flavor, and acidity, as is typical of unfiltered, unpasteurized sake. It was the local liquor store's first choice when I went on a business trip to Matsue City. No doubt about it🤩.
Surveyors are basically analog 😅.
Maybe because the average age is getting older, it's too hard to learn new things now 🙁 .......
No, no, I think we have to keep up with the times for the sake of the industry.
I react to the word "innovation" like this
I'm new to Tsukiyama!
I brought you here because I saw your lapel and thought it was a good fit.
Yopa Memo_φ(・・・・)
I thought it might be heavy (I have no basic knowledge about it 😅), but when I drank it, wow, this is a winner 😋.
I can't really detect the aroma.
It tastes like a calm apple.
It tastes like wine.
The acidity isn't overt.
But I think it's very crisp and refreshing like sake with a good acidity.
I would recommend it to someone who doesn't know much about sake.
Now I'm going to buy some citrus😄!
It was delicious 😋😋😋.
Thanks for the food🎶🎶.
I probably never drank this either.
It was quite a challenge this day!
The name of the brewer was taken!
This is also a summer sake, a little spicy!
knowledge of the brewery
Alcohol content: 16
Sake degree: +1.0
Acidity: 1.6
Rice used: Sakonishiki
Rice polishing ratio: 55
State: Nama-shu