When the temperature is low, the aroma is not so strong, but as the temperature rises, the aroma becomes stronger.
As the temperature rises, the aroma becomes more intense. The flavor of the rice becomes more delicious as it reaches room temperature, rather than when it is cooled to a crisp.
It is the season for new buds to emerge and new life to sprout. Junmai Ginjyo is made in late January, and after about 1 cm of orikura is mixed with the sake, the bottle is immediately fired and allowed to mature for about one month before shipping. It has an impressive cherry-red label, a fresh aroma, and the soft, mellow acidity that is typical of orikarami flows beautifully.
Today I am in Nasu for a family vacation.
Now, today's local sake...
On the recommendation of the sake shop, we had a limited-edition Ona, which is made with rice, yeast, and water all from Tochigi.
It has a slight melon-like aroma.
The flavor of the rice is very strong.
The last taste is a light acidity.
I thought it was meat, so I served it with dry sausage.
Yes👍It goes well with it.
I feel the sake is even better 🍶.
Good evening, Kosuke 😃.
Welcome to Tochigi with your family 🤗Kochira's All Tochigi Ona! We had it with our 501st bottle 😋Yes, yes! It's delicious with a melon🍈 feel 😙.
Good evening, Jay & Nobby.
Thank you for your comments.
The characteristic acidity of Tochigi sake is quite nice. By the way, Sake-no-wa is in Tochigi Prefecture, isn't it? Thank you very much. 🙇♂️