At Hi and Yoi. This is my first visit to Suwa Gokura with a reservation while basking in the afterglow of the Suwa Gokura Machiaruki drinking tour. Next, we went to this restaurant in Ibaraki. It was served with a meal to finish the meal, but it was a sake that was good on its own or during the meal!
A slightly different valor. seems to be made with rice from 2017. But manufactured in 2025? Does that mean it was packed? I'm not sure, but the taste is easily recognizable and mature.
It has a savory, or perhaps indescribably sweet and bitter depth like whiskey, which I quite like.
Maybe this kind of alcohol is not usually distributed, but even if it were, I wouldn't dare to buy it. But it is delicious.
With oden at a standing bar in Onomichi.
Chosen by the proprietress who searches all over the country for sake.
Sour and sweet sake with a short aftertaste and an early time frame. The sake was delicious on its own😊.
The fact that they use 100% Hitanishiki sake rice is also . Interesting regional characteristics.
I would like to purchase and drink it separately.
The name "Takeyoshi" made me think of a rugged, rugged taste, but it was very fruity, sweet and juicy. The label is also pop and cute ✨.
I'm totally in love 😆.
Today it's Takeyuki from Hitachinokuni.
Ogawa yeast + Hitanishiki combination, great expectations!
Yes, it's a definite lactic acid aroma, no pusch.
There is a slight petitiveness.
Sweet, and refreshing, with lots of umami!
Conflicting impressions, but strangely enough, they match!
Is it a good finish?
I had an image of Hitanishiki as a spicy sake.
I had an image of Hitachi-nishiki as a spicy sake, but I wonder if the Ogawa yeast made the best match.
I wonder if the Ogawa yeast is the best match. ⁉️
thanks Liquor Shop Kinase (Mito, Hitachinikuni)
