Amano-zan Kongoji Temple in Kawachinagano City, where the brewery is located, used to make monk's monk's sake, and when they decided to revive this sake, they obtained permission from Kongoji Temple and started making it as "Amano-zan-shu.
It is a slightly dry sake with a delicious flavor. The aroma on the nose is like that of distilled liquor or rum made from the Ryuzu orchid. Mixed prunes. The liquid is light honey-colored and has many fine legs.
Polishing ratio 55
Ignorantly, I often buy junmai ginjo, which I prefer (I prefer fruity rather than dry), but when I drink it, I often smell the aroma of rice and oak.
I like it because it feels like sake in its own way! I like it because it feels like sake. It's really deep 🍶.
I bought this local sake from Kawachinagano, Osaka in a department store 🍶.
I think it is similar to Ishikawa sake with grain aroma and rice flavor 🤔.
It might be good warmed up 🍶.
Oosaka Sake Square(*)
I liked the big dry one, so I tried this one too.
It's a slightly light, slightly ripe hiyaoroshi with a good sense of maturity, but still mildly delicious!
This is right in the middle of the strike zone!
If I was watching a live broadcast and my pitcher threw it, I would say, "Oh, that's it! I'd say, "Oh!
It was so good that I read the pamphlet and found out that they also serve heated sake.
I'll go to Kawachinagano to see the autumn leaves and buy some!
I also bought a bottle of Naniwa Masamune sake, which I had never seen before!
Oosaka Sake Square(*)
It is quite light and has a slight flavor when warmed.
It is a refreshing and comfortable type of sake when served cold.
A little more mellow is my strike zone, but I liked this one.
I was attracted by the retro packaging.
It has a color and is a little dry, so I thought it would go well with seafood, so I bought some sushi. (I forgot to take a picture of it.)
By the way, the photo of the sashimi is a dish I got at the restaurant, but I included it because the hamo was so delicious. Every year when I have hamo (Japanese conger eel), I feel that summer has arrived.
I used to drink sake at room temperature regardless of the season, but recently I've come to enjoy sake that has been chilled to a crisp.
People around me say that beer is the best 🍺, but for me, chilled sake is the best 🍶.
[Mermaid in the surf 🧜]
Kawachinagano City's hometown tax return gift, which was in my personal top 10 last year, is back again this year: ✨️
This is a special product made by maturing unfiltered raw sake at the bottom of a dam for half a year.
The combination of the 18 degrees alcohol content, the solid sense of maturity, and the mellow and dense flavor is still my favorite taste 🥰.
It has a story of aging at the bottom of a lake, which is very attractive to sake lovers, and is a very distinctive and unique bottle 👍👍.
