[Place of purchase]? (Gift from a friend)
Otsu-Soba] Damako nabe (fish stew)
The aroma is subdued, but it is moderately dry and sharp without any cloying taste. Goes well with a nabe filled with celeri and chicken.
Rating: A
Memorandum: 56th
At the usual restaurant.
It was a tortoise before, but this time it is a goldfish.
In the heat of summer, drinking moderately cooled sake is the best time.
It is the best time to drink moderately chilled sake in the hot summer.
It is made as a summer sake and has a slightly high acidity and low amino acidity,
Amino acidity is a little low, and the taste is clean and refreshing.
It was a refreshing sake.
Sake degree: 15%, Rice polishing ratio: 55%.
Sake degree: ±0, Acidity: 2
Amino acidity: 0.9
100% Akita Sake Komachi
Yeast used: Kura yeast D-29
Memorandum: 55th
At the usual restaurant.
I noticed later that the label had a picture of a turtle
I noticed later that the label had a picture of a turtle on it.
The sake is sweet with a minus sake level, but I liked it
I liked it because it had a refreshing taste.
Sake degree: 15 degrees, Polishing ratio: 50%.
100% Kame-no-o
Sake degree: -5, Acidity: 1.8
The aroma is pleasant and refreshing.
A clear liquid with a slight yellowish tinge spread into the gulping cup.
I sipped it.
A soft acidity and pungency jumped into the taste buds and spread from the tip of the tongue to the middle of the tongue, but then changed to a gentle sweetness from the middle of the tongue, delighting the palate.
The lingering taste is fresh.
However, the sense of alcohol can be felt as you continue drinking, and it is intoxicating.
I found it at a roadside station in Akita Prefecture and bought it as soon as I could!
It is my favorite Onogawa kijoshu!
I thought it would be very sweet because of the honey symbol, but it was much less peculiar and easier to drink than the other kijoshu I have had so far!
I was happy to drink it with sweet snacks...
The manager looks busy.
Then, as usual, I looked into the cold storage and found this red label.
Let's try it!
Onagawa Tenka's new brand "Moeba" Junmai Daiginjo Unfiltered Harajuku!
I was curious about this on SNS.
A little heavier than the Amahana image, with a sweet and sour taste.
Oh, a new encounter!
The dish is Tachi's Bean Paste which is available at Fukurokuju in winter!
The spiciness and sweetness of Tachi
The sweet and sourness of the sake!
It's a great night!
Talking and laughing 😆!
Kansai people are there to make fun of each other!
We forgot about time and ate and drank 🍶!
sharing our knowledge and experiences
Rice used / Akita Sake Komachi (from Akita)
Rice polishing ratio / 50
Sake Degree / ±0
Acidity / 1.8
Alcohol / 15
Condition / Nama-filling (once fired)
Yeast used / AK-1 yeast (Akita-style flower yeast)
Sake rice: 100% Ichihozumi
Polishing ratio 55
It is said that this sake goes well with cheese.
I am not sure if it goes well with cheese or not, but it was sweet and delicious anyway 🤗.
株式会社大納川(秋田県横手市)は、蔵つき酵母で醸す日本酒の飲み比べセットをはじめとした商品を、クラウドファンデSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
小瓶の日本酒専門店「きょうの日本酒」は、1合瓶に詰めた6種類の日本酒を、アタラシイものや体験の応援購入サービスSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
