@ AEON MALL Sendai Uesugi
Today was the first time I learned that Urakasumi produces seasonal, honjozo sake. I was surprised that there are so many things I didn't know about even local sake.
I didn't know what the aroma and fresh taste of new sake was, but I enjoyed it.
I am glad that the Asakai I had last night did not give me a bad taste.
Urakasumi shiboritate honjozo nama sake 3080 yen
Today, I tried boiled and sliced Akitogi fish, which is very popular right now because it was 100 yen per fish 😁I also boiled 1kg of pork rib cartilage that I bought at the butcher shop yesterday and tasted a little ✋Tuna blood tsukudani and snacks are perfect 👌👌.
Well, here is my choice for tonight!
When I say good old sake....here it is too ❓❓How has it changed in this day and age?
The aroma has a bit of a twangy alcohol aroma. It's like in the old days💦The first attack is hot and sweet together, and the feeling of being "mattari" lasts for a long time. ‼️Akitogi goes well with sake 🍶! In case you are wondering, boiled Akitogi 🐟 is delicious and crispy♥️ and after it cools down, it is even better if you crisp the skin on a griddle👍Male and female 🫡.
Brewed by Mr. Saura, the brewer of Urakasumi, this is a limited edition sake brewery product. It has a fruity yet refreshing taste
A taste you will never get tired of!
The 25th Hankyu Brewery Festival [2nd half] (11)
Urakasumi's booth.
A mannequin was available here.
◉Low temperature storage Junmai Genshu.
The alcohol content is 16%. The taste is mellow and the aftertaste is solid and alcoholic.
◉Kiokake-brewed, pure rice sake with a wooden vat.
Urakasumi No.12 yeast. Urakasumi yeast. Slightly fruity and alcoholic. Suitable for warming sake.
◉Junmai Ginjo Urakasumi No.12
Slightly apple. The finish is slightly bitter and sharp.
Urakasumi is also the brewery that used to use church yeast, so I knew I had to drink it properly.
