I went to Aichi Shizuoka! Since we were there, we went to Sekiya Sake Brewery of Houraisen and a sake shop that sells a lot of Shizuoka's local sake: ‼️
We started with the sake shop owner's recommendation ✨.
The sake brewed with Shizuoka yeast is not so much aromatic and fruity as it is a slow brew that brings out the flavor of the rice 🧐.
It has a rich flavor that tastes like rice and even the flavor of soup stock. It has a very unique taste that is only possible because it bears the name of the master brewer 💖.
Next, we will open a bottle of Aichi Horaisen. ‼️
To be continued: 。。。。
Sake impressions by itself are the responsibility of shinsaku3💕.
I was near Lake Hamanako for work and asked Pekho to buy some at a liquor store while I was at work.
He said it was recommended by the owner🧐.
This is the first time I have had this sake 🍶.
According to the description.
"The aroma is soothing, but the balance of sweetness and acidity that spreads in the mouth is exquisite" 🧐.
Dry matured sake 🍶🍶.
That's how it feels👍
At the beginning of drinking, you can feel the spiciness and the aged taste of Shaoxing wine strain,
The aftertaste is a bit bitter with a hint of alcohol on the nose, perhaps due to the slightly higher alcohol content (17%).
Pairing impression was done by Pekho 😅
Here are my personal impressions 😅
Taste】6(10点満点)
Aroma】Aged sake-like aroma
Taste】5 is the maximum
-Spiciness: 4 at the beginning → 3 in the aftertaste
-Sweetness: 0 at the beginning → 0 in the aftertaste
-Sourness: 0 at the beginning → 0 in the aftertaste
-Bitterness: 1 at the beginning → 2 in the aftertaste
-Astringency: 0 at the beginning → 1 lingering aftertaste
-Rice flavor: 1 at the beginning→1 in the aftertaste
Mouthfeel】→3
Smaller number = light
Bigger number = richer
The second cup. It looks like an event was held at Wakatake, so they have a lot of drinks on the table. Then, I got a recommendation from there. This sake is very rare. When you drink it, it goes from strong sweet and tasty to dry and tight. It is a great drink. It seems to have been aged. That's all for today. Thank you for your kindness.
Eleventh contribution from the San Francisco Bay Area. Daiginjos are very popular in the US. I tried Junmai for the first time. The mouthfeel is round, and the moment it enters the throat, it is dry and heavy. I drank it with Yose-nabe, a traditional Japanese hot pot with broth made from dried sea bream that I bought at Asebino. It was a nice touch.
Classical sake-like aroma.
Umami with acidity.
Slightly spicy.
It has a strong flavor, but the breadth of flavor is moderate, so it is good with food.
It goes well with squid pickled in the sea.
A sports bar-like izakaya with a relaxed atmosphere.
Degree of liking ☆3/5
