Hmmm! Beautiful! I see~ I didn't know it was like this!
But it's hard~ It's beautiful, but it's hard~ It's hard! LOL!
So clean! The beauty is the sweetness... if you look for it... you'll find it... or not...
I remember drinking it last year and enjoying it very much. It is dry with a fresh sensation. I enjoyed it with various other dishes during the New Year holidays.
Memorandum.
This one, the rightmost one in the photo, is Hakkaisan's Echigo de Dokoro blue label. Originally, the base of Hakkaiyama is a refreshing food sake, but it is a dry sake that can be drunk all the time because it has a good connection between the alsophagy smell and the umami in a good way and has a nice sharpness.
I really wanted to end the New Year's vacation with sake, so I bought some at a local drugstore.
Hakkaisan is available in many places.
It is the brand that made me fall in love with sake, and I am very attached to it along with Kubota.
It has a great sharpness and goes very well with strong-flavored sashimi.
I would like to have it with cold yellowtail in Toyama.
However, when I drink it after "Saku", I feel it is less fruity and umami.
I wonder if it would lose out to Katsuma or other sake that is only available locally.
But I still love the quality of this sake, even though it can be purchased within walking distance.
#Junmai Daiginjo #Polishing ratio 50% #Alcohol 15.5 degrees I served it with a snack from Kuze Fuku Shoten. A dignified and elegant sake! Ginjo aroma and gentle flavor.