A night of drinking at "Fukuna Sakai" with my usual friends.
We had a total of 5 dishes, but there were more attractive dishes on the a la carte menu, so we added a few more!
We also had a selection of sake that was a little dry, as the drinks were rather gentle on the palate.
Shichihonjari Junmai Tamakae.
Aroma of firm rice, freshness on the palate, umami, and a gentle aftertaste.
Served with seasonal "Fukino Miso".
The saltiness of the miso, the umami of the butterbur, and the bittersweet flavor of the Seven Spears are a good match.
Shiga Prefecture
Junmai Yamadanishiki Light Nigori Nama-shu
Rice polishing ratio 65
Alcohol 15%.
Rice: 100% Yamadanishiki produced in Shiga Prefecture
It has a crisp sweetness like white grapes and a pleasant tangy, slightly carbonated taste.
It is recommended as an aperitif.
When I opened the bottle, I almost gushed.
Strong carbonation, rummy sweetness and bitterness came at the same time and flowed with a strong minerality.
The sweetness can be felt, and the bitterness is less bitter and recedes, so this is easier to drink.
This is one of the bottles from the December Sumi no Sake-ten hanpukai.
Since we had also purchased the active nigori in November, we were able to compare the two 👍.
720 mL ¥ 1,870
#Osaka Kitashinchi#
Torana
W Kichi/Fuku
The last one I had was Shichibonyari.
Dry and dry. Perfect with strong flavored snacks 😋.
Tomorrow I'm going to Sapporo on business.
Already called for Genghis Khan for the night 😅.
Sake will be tough 💦.
Conflict between sharpness and mellowness
Slightly woody and yogurt-like aroma. From a slightly mellow and fresh mouthfeel, acidity appears suddenly and turns into a sharp acidity. After the same clear overtone as the first sip, it finishes with roundness, acidity, and bitterness.
The mildness and acidity of the wine, combined with the mild saltiness of miso and koji (malted rice), or the acidity with crisp white meat such as sashimi, make it a perfect match for a wide range of dishes.
★★★★
Outside Drinking.
CRAFT SAKE WEEK West Star Day
The brewer is a foreigner. He is handsome.
He is polite and speaks very good Japanese.
It is amazing that he is making sake in a foreign country 😳.
As for the sake...,
When I sipped it, I could smell the slight scent of wood. I wonder if it was brewed in a wooden vat. It's a nice smell ☺️
It is slightly carbonated🫧 and has a slightly tangy taste.
The sweetness is restrained and there is a lot of umami. It has an astringent and bitter aftertaste. It has an umami astringent taste.
It is a fun sake that shows various expressions by the change of smell and taste 😆.
I realized that events are the best way to learn about good sake 😄.