A drink at a sushi restaurant you are visiting for the first time.
When asked, "What kind of sushi do you like?"
I am usually asked
I usually give a vague order
I enjoy giving a vague order.
Many sushi restaurants prefer a dry taste, but we do have a "light sweet taste".
When I hear the word "Black", I imagine dry,
This is a beautiful sweet wine. The taste is not monotonous,
It is not monotonous, but has a nice umami taste. It is not so assertive that it interferes with the meal, and it has a good sharpness. It is delicious.
At home, I can only handle Yongbottle, but I guess it tastes better in Ippong bottles.
Pale white color with a hint of oriki. The top aroma reminds one of umami, with an aroma reminiscent of grain and kelp dashi (seaweed broth). The strength of the aroma is medium. It has a refreshing mouthfeel with a slight effervescence. Strong astringency. The nose has hints of vanilla and custard cream. Medium lingering finish. Mellow sake.
After purchasing it at Sumiyoshi Sake Brewery in Hakata Station in April, I carefully kept it in the refrigerator.
I searched for Sumiyoshi Shukan at the location, but it no longer appears 😢.
The balance of flavors other than sweetness is very good. I would like to drink it crisp and chilled. I think it goes well with cream cheese, miso, fruit, olive oil, and sashimi. I drank it with Chinese food, and it is also very good.
This is the white malted rice side of the Higashi Tsuru drinking comparison. This is an unusual sake, as sake is usually brewed with yellow malted rice, but this sake is brewed with black and white malted rice, respectively.
The white malted rice has a sour, apple-like taste, and perhaps because the rice and milling ratio are the same, it has a very similar taste with a refreshing acidity and sweetness. The white malted rice is a bit more acidic and refreshing, but you may not notice it unless you are told.
It is not a black-and-white comparison. Both are very tasty.
Higashitsuru is one of our recent favorites. It is a rare sake that is usually brewed with yellow malted rice, but this sake is brewed with black and white malted rice, respectively. We happened to be able to compare them at an izakaya, so we decided to give it a try.
Both black and white malted rice sake have a sour, apple-like taste. It is very tasty, with a refreshing yet sour and sweet taste. It also has the freshness of a fresh sake. If I had to say, I would say that black malted rice is a little richer.
You can't go wrong with Azumakizuru. It was very delicious.
Second glass.
It doesn't come off. Looks like it was bottled in June.
I wonder if it's the last lot.
The carbonation is strong since the bottle was just opened.
The sweetness is also strong.
Higashitsuru's seasonal limited edition never misses.
They say it is freshly opened.
Looks like a schwarz texture.
Contains, silky & juicy.
Freshness with pear and muscat-like flavors.
Citrus-like acidity. The sweetness is lighter than expected.
The milky rice flavor continues.
Tingling spiciness with a slight bitterness and astringency.
Delicious rice juice.
4/5 stars for my taste.
⭐︎
Tuesday customer drinking.
FUKU NO TORI Kanda. High school student 12 years my junior's restaurant.
The appetizers and yakitori are excellent and the sake pairings are as usual.
Delicious.
Higashi Tsuru summer sake from Saga. Dry, refreshing, and just right for opening the mouth.
Beer x 2 -> Azumatsuru -> Funakayasaku -> Hyakumoku -> about 5 kinds of sake -> ramen noodles 🍜.
I did it again 😢.
Summer sake is back. This is "Semishigure" from Higashitsuru. It's lightly cloudy and shwashy. It has a crisp aftertaste... Yes, it's very good summer sake, Higashi Tsuru's too. The refreshing ginjo aroma makes it even better.
Azuma Tsuru Junmai Ginjo Nama Black" by Azuma Tsuru Shuzo
Junmai Ginjo Nama made with black malted rice.
You can feel the difference from white malted rice in one sip.
You can feel the strong flavor of the black malted rice.
It is characterized by its rich acidity and full flavor, making it an excellent match for meat-based dishes!
It is recommended to be served at about 15 degrees Celsius rather than too cold.
The image is that of a red wine🍷.
Full of flavor, yet with a great balance of acidity.
Sake degree -7.0
Acidity 3.0
Rice used: Saganomai
Rice polishing ratio 55
Alcohol 15-16%.
Higashitsuru Junmai Ginjo Nama White" by Higashitsuru Shuzo
The refreshing acidity tightens the taste of the sake,
It is more refreshing than the sake level.
Best when served chilled and paired with white meat fish!
The image is that of white wine🥂.
Refreshing mouthfeel and gentle sweetness,
A gem with a refreshing mouthfeel, gentle sweetness, and a clean taste!
Sake degree -7.0
Acidity 3.0
Rice used: Saganomai
Rice polishing ratio 55
Alcohol 15-16%.
