Today, Yamagata Prefecture's Aradama's Yugi Nigori ❗️ Jungin Nama Shu's Bondara ❗️❗️
The color is light nigori when mixed. The aroma is a faint ginjo sweetness.❗️ Take a sip, and after a dense, mellow texture comes a sharp numbness, followed by a subtle moromi sweetness.❗️❗️ The sharpness makes it a good nigori sake for a meal.⭕️
A while ago, on my way home from a lunchtime drink,
I wandered into a liquor store.
I was just going to have a look, but 、、、、
I was attracted by the spring-like atmosphere, so I bought it.
When you're drunk, you're less cautious😆.
Araodama SPRING BLESSING Spring Blessing
Clear, soft sweetness, not too sweet.
Delicious 😋.
A little sourness, refreshing.
Spring-like 🌸
It's my first time to drink it, but it's pretty good.
I'm glad I bought it 😘.
Good evening, Takashi 😃.
It might be tough to just walk into a liquor store and just look 👀 😅I bought a bottle with my drunken sensibilities! You're a winner 👍.
Good evening, Jay & Nobby😄.
I usually just wander by and if I don't see something that hits the spot, I don't buy it,
I certainly buy them all the time when I drink 🤣.
Does alcohol attracts alcohol? I'm not sure 😝.
drinking at home (as opposed to going out)
From a brewery in Yamagata where I visited on a trip last year
I ordered it from a brewery in Yamagata where I went on a trip last year. 😄
When I went there in November, there was only the autumn harvest.
I was waiting for the limited edition light cloudy sake. 😆
At first it tasted dry as it started from the top clear layer.
but the lees slowly climbed up from the bottom.
I shook it and made it thin and cloudy.
It was dry at first, but after shaking it and making it cloudy, the sweetness came in and the balance became better.
The balance became better.
Bondara" is a Yamagata dialect word for "Icicle.
It is said that "BONDARA" means "Icicle" in the dialect of Yamagata.
It is also full of local love to the extent that it bears the dialect word "yugi (snow ❄️) nigori" (meaning "nigori")
The name "BONDARA" means "Icicle" in the dialect of Yamagata. ☺️
The photo I uploaded includes a pamphlet,
High school students participated in Junmai Daiginjo sake brewing
I'm looking forward to drinking it next time,
I'd like to try this one next. 🙂
The snacks were sashimi of squid and black vinegar pork 🐖,
Taiwanese eggplant 🍆, stick chicken 🐓.
Alcohol: 15%.
Rice polishing ratio: 55%, 100% Dewa Sanzu
Sake degree: +1
Acidity: 1.4
Smooth texture with a raw feel.
Seems to blend in, but with more acidity.
Clean, crisp and dry.
Slightly muscat-like.
Refreshing. Good sharpness.
The bouillabaisse is available only in winter.
Crab, oysters, yellowtail, white meat fish, etc,
It is a warm dish with a gentle flavor.
I would like to recommend it.
Taste level 3.5/5
On the first night of New Year's Day, we are having a three-drink comparison of Aradama, Yoru no Teio, and Kinsen.
Aradama, Yoru no Teio, and Kinzumi.
The side dish is konawa.
I enjoy the characteristics of each.
Aradama Oniohmaru is the driest > Yoru no Teio > Kaneisen
The sweetness increases.
This wadding goes well with all the sake and brings out their individuality.
The wata is a good match for all the sakes.
Purchased at Yamagata Antenna Shop in Ginza, Tokyo.
It is the end of the year's autumn harvest at the end of the work year.
Refreshing and fruity aroma.
Lightly sweet.
Refreshing sweetness like pear.
Today we are drinking at home.
I made mizutaki (boiled fish) with the leatherfish I got yesterday and drank it.
and drinking.
The alcohol content is 15%, the rice is 60% polished, and the sake strength is +3%.
It does not have the aroma of a ginjo, but it has the robust flavor of junmai (pure rice),
It does not have the aroma of a ginjo, but has the solid taste of junmai.
It was too cold at the beginning and did not have much flavor.
but as it got closer to room temperature, it got better.
but as it got closer to room temperature, it got better.
I would like to enjoy the change after a few days.
I would like to enjoy the change in the flavor.
It was purchased at the same time as the one I just uploaded.
The "Koso-Shinko" is an improved version of the "Shinko 190" (also known as "Takane Nishiki").
It is a close type to Miyamanishiki, but Miyamanishiki is a mutation caused by radiation,
Miyamanishiki is a mutation of Miyama Nishiki, which was irradiated to make it shorter and cheaper to harvest.
Miyama-Nishiki is a mutation of Miyama-Nishiki, which was irradiated to shorten its height and make it easier to harvest,
However, the improved Nobukou is taller and more difficult to grow, so it was not widely used.
Miyamanishiki is a rare type of sake rice.
I bought it as a souvenir for my close friends because it is made from rare sake rice.
I bought it as a souvenir for my close friends.
Here is an update on the sake I purchased on my trip last week.
Before going to Ginzan Onsen, I visited the Wada Sake Brewery's distributor, which I had been curious about for a long time.
They explained very politely and we bought the recommended one.
We are planning to drink this one at home and are looking forward to it.
I will update my drinking experience later.
