The last item in the drinking comparison set of Kyotango City hometown tax return gift is Tango no Hikari.
It is a sake made from Koshihikari rice and has a fruity, sweet and gentle taste. 🙆♂️
It is possible to make such a delicious sake even from edible rice.
As expected of the Shirasugi Brewery👏👏👏.
A new winter-only sake.
Slightly carbonated and refreshingly sweet. Rice sweetness.
It makes you feel stylish.
I paired it with grilled fish (hokke) that I happened to have on hand, and it was quite a marriage.
I think it goes well with light fish.
Sweet! Okimadohasare shirakiku no hana (white chrysanthemum flower) 🍁The name sticks for those who like the Anthology of One Hundred and One Poems: ☺️ though the kanji seems to be different.
Rich melon with tropical fruit nuances
Mild acidity
The raw material rice used is Milky Queen, which is characterized by its stickiness like glutinous rice and milky white color like milk.
Black and yellow malted rice are used for brewing.
In addition, black yeast amazake is added as a finishing touch.
The result is a bottle with a sweetness that does not lose out to the sourness.
Balanced. Slightly carbonated and stimulating. Fruity taste is restrained. Tastes great with food or snacks. It can be served cold or warmed. Personally, I have the impression that it is better to leave it a little longer than to drink it immediately after opening the bottle, as it will become more accustomed to the drink and the corners will be removed.
Today's drink is this one 💁.
One of my favorite brands... Shiroki Kyu, a winter-only sake.
After drinking Chimera for the first time this year... I was hooked.
After all....if you're Japanese, your staple food should be rice. 🙂↕️
To be honest, edible rice isn't even suitable for sake making... but the fact that it's made from edible rice impressed me 🥹.
I'm sorry for the long preamble, but.......here we go!
The aroma is apple-like? I think it's an apple type aroma, but not too much? Maybe 🤔.
Pour it into a glass and there is not much difference....
The first sip, I can feel the fruity and slightly fizzy sensation of the raw sake, but it is a little acidic and has a strong tang ❓.
The sweetness is much less than the Chimera and URANISHI I've had in the past 🤔.
It's good in its own way, but I think it's a little less Shirokikyu 😢.
Personally, I think I like it better if it were a little sweeter 💧.
The perfect balance of sweetness and complexity makes for an addictive taste lol
ps. I was impressed with the delicious products brewed with edible rice, Asahi Hou in Asakita, Hiroshima 👍.
That was seriously the most delicious and cost-effective 😆.
白杉酒造株式会社（京都府京丹後市）は、食用米「にじのきらめき」と酵母7種類で醸した日本酒「NIJIIRO（にじSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
酒造りに使う米を食用米に限定して美酒造りに挑んでいる蔵元杜氏がいます。京都府京丹後市にある白杉酒造の代表取締役SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
