Misuzu only drinks occasionally.
Maybe it's the etiquettes, but I feel like it's hard to reach for.
But I like Omachi, and it's dry, so my hand naturally went for it!
And it's still delicious!
After a few days, it was even better!
I guess this is the real Omachi from Okayama, or maybe I just don't realize it, but most of the Omachi sake I've had so far has been made from rice grown in Okayama Prefecture.
I'm not sure.
Ingredients : Rice (domestic), Rice malt (domestic)
Rice used : 100% Omachi produced in Okayama Prefecture
Rice polishing ratio : 55
Alcohol content : 16
Sake degree: +5
Content : 720ml
Production Date : 2025.05
☆☆☆☆☆
5 appetizers and 3 drinks.
I don't need any more additional dishes.
Slightly refreshing
No sweetness and mildness, but a slight sourness, but the sweetness lingers in the aftertaste.
Very beautiful and tasty sake!
It is crisp and dry,
It has the softness and clarity typical of Nagano Prefecture sake Hitogokkyo.
Vegetables are the main dish for dinner.
Cucumber Szechuan Style
Pickled cucumber with salt
Chilled tomato 🍅.
Potatoes🥔 with minced butter
Burdock and carrot salad with mayo
The Szechuan-style cucumber with crushed mixed nuts is like an appetizer served at a Chinese restaurant and goes well with beer 🍺, and the tomato 🍅 is a good choice for a cold beer,
Tomato🍅 is versatile,
Tomato 🍅 is versatile, and other vegetable dishes are also good with chilled sake.
