I forgot to take a picture.
I haven't had a drink since a long time ago when the topic was defending and breaking up. I forgot about that time...
I guess it is a little sour, but this is delicious.
My personal opinion is that the people who make sake are making delicious sake with conviction. I think there are many conflicts and things that happen in the process, but as an outsider, I feel cold toward them or have a negative image of them.
The same goes for Tenbi.
I lose my desire to buy. I'm sorry!
But this one is more classic, well-balanced, and delicious.
It is soft and light on the palate.
I recommend this Fushimi sake first in Kyoto. On this day, it was Junmai.
Ingredients : Rice, Rice malt
Alcohol percentage: 14
Rice type:General rice
Rice Polishing Ratio:65
Gion Festival Yoiyama (2)
Fushimi is the Shinto shrine of Fushimi Inari
It has nothing to do with Gion-san, but you can't leave out Kyoto's sake.
By the way, people in Rakuchu (the sacred area of Gion Festival) say that Fushimi is not Kyoto😅.
We had hamo (conger eel) shabu soup with "tama-fu" from Fuya To (Okazaki City, Aichi Prefecture) on the top!
and eat it!
This is really the best!
Yumya~!
I found Sawaya Matsumoto at a local liquor store after a long time. The package is different from usual. It is a junmai that is not a "mamoru-ba-ri" (a pure rice wine). I was attracted to it. The overall aroma is light, but the sweetness, umami, and acidity make the taste more intense. It has a different taste from the slightly fizzy feeling of Moribari.
Tonight was a beer & sour day because we had dinner at a beach house. But I still want to drink sake! So I finished off the day with this. It brought back the excitement of the first time I drank it. The slight gas is the best. It has a great flavor and sweetness, but at the same time it is light and delicate!
It was slightly effervescent when just uncorked. The rice polishing ratio is undisclosed and there is no specific name, but I think it might be Junmai Daiginjo.
Explanation by the brewer
Ultra" because the rice is grown in a different dimension.
The Tojo area is divided into three areas: Kami-Tojo, Midori-Tojo, and Shimo-Tojo, and only "Yamadanishiki" rice harvested in the contract-grown rice fields of Kami-Tojo is used for brewing.
Sawaya Matsumoto, Morihate Gohyakumangoku
It has a gentle ginjo aroma.
It is not flashy, but it has a nice smell.
The flavor is strongly acidic and crisp.
The flavor comes in with a bang at first and then quickly fades away.
It is dry, but also very drinkable. It is dry but drinkable, and at the same time refreshing.