Sake from Nagahama City, Shiga Prefecture
Sake rice 🌾: 100% Watabune produced in Shiga Prefecture 👈.
Rice polishing ratio: 77
Alcohol content: 15
Sake brewed with "Watafune", a fantastic rice that has been cultivated again, and filled with the charms of Shiga and Kohoku area.
Drink well chilled when drinking outside. It also has a delicious flavor when served warm. The combination of warmed tofu and miso is a good combination that is easy on the stomach and full of flavor.
[I want to drink heated sake.]
[I want to drink heated sake.]
the end of the year
For various reasons, I have decided to take a break from making kadomatsu and New Year's decorations this year.
Instead, I will try my best to help my wife and do some cleaning.
Now, the Seven Spears. The origin is, of course, the Seven Spears of Mt.
It has a moderate aroma, but it is characterized by a strong umami taste despite its lightness. The fruitiness from the aftertaste and the acidity and bitterness flow pleasantly.
Don't abuse me, sake words without permission.
〜A determination to run through to the New Year's Eve.
Thank you for the feast!
Hello J & 😁.
With the help of a friend of mine, I'm almost done cleaning with the range hood today ✌️
Tomorrow I will help my wife to make osechi 😋.
Two more days to go, let's do our best 🤘.
Shichihon-yari Muyari 80, raw yeast, wooden vat brewing.
Muyari 80 is made with pesticide-free Tamaei grapes in collaboration with a local farmer in Nagahama City, and has evolved since its release in 2010 to be made with a low milling ratio of 80%.
The liquid color is slightly yellowish, and the top-fragrance has a hint of wooden vat nuance. The mellow mouthfeel is followed by a complex umami flavor.
The lactic acidity gives it a clean finish.
When served warm, the richness and strength of Tamaei stands out, making it an even better sake!
The last one is Shichibonjari.
This is a brand that I don't get a chance to drink very often, so I appreciate it when it shows up unexpectedly. It has a moderate alcohol content of 14%, which gives it a light impression, but you can also taste the umami of the rice, and its mild aroma and pleasant sharpness make it ideal as a mealtime sake.
I am not sure if it can be called dry, but it is nicely integrated, so there are no unnecessary assertions, and it is easy to drink.