I love cheese.
I like cheese so much that I can eat a bag of 7 slices of cheese in an instant (I try to limit myself to 4 slices a day these days because it's bad for my kidneys).
For me? My husband bought a cheese label✌ for me.
It's a sake from Akita and it's my first time to try it!
It has sweetness and sourness, but the sweetness is just a little bit & the sourness is not too sour, it's mellow! And it has a clean aftertaste✨
Umami❣️
It's very obvious that there is sourness in it, but it's not that sour, which is kind of strange.
I wonder if it's something like Kantan Vinegar (not).
As for the key question of whether it goes with cheese,
I like cheese so much that there is nothing that doesn't go well with cheese.
But I thought it went better with cheese than the sashimi I ate with it!
I think it was delicious with smoked cheese 🙆
Tenka
Dinagawas
The drinking set of the day was
Akita, Heart Label, Arahashiri, and Nama Genjirushu, a mysterious binding that includes hearts. As expected.
Personally, I feel that labels made up of only symbols are difficult to differentiate. This label also resembles Atago no Matsu's Hitotsumatsu no Koi.
Snow falling in the clear northern air is said to be compared to flowers falling from the sky and called "tenka" (heavenly flowers).
I bought it after tasting it at an event at Takashimaya.
I drank it over several days and found that the flavor changed daily. It has a strong flavor, so it seems to go better with pork and other robust dishes than light fish.
I was attracted by the label "dry" and bought it.
When you put it in your mouth, it tastes clean. The aroma was then flooded into the mouth. It was very easy to drink.
Tuna sashimi, bonito tataki, salmon with leek salt, Engawa kimchi, hormone stew, steamed pork belly with lettuce
Autumn Eggplant Label
Tenka
It's been a long time
It looks like autumn sake!
Dim sum, a square one is served!
The fish paste with a rich flavor!
I asked the assistant chef about it, and he told me it was made by adding cream to the sea bream fish paste!
This is also delicious!
extensive knowledge
Yeast : D-121
Rice used: Gin-san
Rice polishing ratio: 55
Alcohol percentage: 15% (undiluted)
Sake Degree: -5
Acidity: 2.5
Amino acidity: 1.0
I bought it because of the cute label, but when I opened it and drank it right away I could really taste the honey flavor 🐝🍯.
I like sweet flavors, so it's perfect for me too 😌😌.
I bought it again.
This time a bottle. The owner told me to buy a Ritz sandwich.
It is so clear, sweet and tasty that I found myself drinking it and then it was gone.
I love it.
Junmai Daiginjo-shu is used instead of water for brewing, making this a very luxurious sake.
There are some kijoshu with a rice polishing ratio of 70%, but it is well polished and clear.
The sweetness is reminiscent of pineapple, and the citric acidity from the black yeast rice malt is refreshing.
There was a slight gassy feeling at first, but it also has some tartness,
I like it a lot.
It is subjective, but I felt that the clearer feeling of this one is like Shinsei's Yonotori.
I love the thicker one too!
Next time I will buy it in a bottle!
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
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
