Aki-agari Dry Special Junmai Genshu Sake Rice Ginpu
Delicious! It has a solid feel and a strong umami.
It seems to be more powerful when it is laid down for more time. It has the strength of a pure sake, and the strength of the alcohol content is also felt.
It is made from "Ginpu" rice produced in Kutchan-cho, Hokkaido, which is suitable for sake brewing. After a summer of maturation, it has a deep flavor and a dry finish with a sake alcohol content of 8 degrees.
The sake rice is Ginpu, the rice polishing ratio is 60%, and the yeast is Association No. 601.
Served well chilled ✨
From the first sip, it was a "wow!
The rice flavor is strong and there is a lingering aftertaste with a hint of bitterness that is pleasant. It also has a refreshing and clean feeling 🤤.
I paired it with tuna nara natto.
Soba noodle restaurant on Sapporo's Raccoon Road. We had "Niseko" Junmai Daiginjo-shu, a famous sake from Hokkaido, aged sake, and hot soup Kashiwa-soba to finish off the meal. Both the soba and sake were delicious. Thank you very much for the meal.
3 kinds of sake tasting
Recommendation from the waiter ver.
I didn't like Niseko.
I didn't like it because it was too thick.
I asked him to drink it, but he didn't like it.
I asked him to drink it, but he said it was good with black bean cream cheese.
I heard it went well with black bean cream cheese.
Unexpected combination! LOL!
Habitual alcoholic beverages are
Food with a habit
They go well together.
Well, that's not the way to look for it.
I don't look for it that way, but I do 🤣𐤔