Chinese cabbage (Brassica campestris var. amplexicaulis)
shata (unit of land area equal to one-fifth of a tan; ~1950m)
I tried it because it was recommended to me by Manager Sasaki, who recommended it to me. It tastes like Tengumai and is delicious.
The label is cool too.
Named after an old tengu legend in Hakusanroku at the foot of Mt.
Famous for re-evaluating and reviving the powerful flavor of Yamahai.
Currently, the 8th generation, Mr. Kazunari Kurumata, has taken over the brewery and is focusing on overseas exports and aged sake.
I hurried to have a second drink, and out of over 40 varieties, I looked for something with as much acidity as possible and chose this one. It was a hit! The balance of acidity and umami, the gusto, but also the clarity. I liked it very much!
Tengumai/Junmai Daiginjo 50
It seems to be a relatively light type with a low degree of aging, and is certainly easy to drink without any peculiarities.
The aroma is not that strong, so it can be enjoyed with a variety of foods.
Too acidic + dry + mellow = strong habit!
Too much habit!
Sake for the right person. People who choose sake.
Difficult to use for evening drinks. It is difficult to match with the right accompaniments.
Enjoy sake by itself.
After a series of refreshing summer sakes, I wanted to try a slightly heavier sake, so I chose Tengu Mai.
It has a sour flavor characteristic of Yamahai, which is typical of Tengumai. It is surprisingly light and easy to drink, so it may be suitable for summer.
It matched well with grilled meat and was delicious.
☆☆☆☆☆
As the name suggests, super hot.
Slightly bitter, a bit different from the Tengu Mai I had before.
It would have been better after the food was cooked a little more, but it's delicious!