Soutenden brought back from Kesennuma the other day.
Among them, FLYING BIRD is brewed for restaurants, but it is available for purchase locally.
The previous blue FLYING BIRD was Tokujun, but the new Beni has been upgraded to Jungin!
Fruity upper aroma with a hint of sake in the back.
The mouthfeel is impressive, with an impressive acidity from the umami. It has a sharp sharpness, which is Soutenden's specialty, while giving a strong sense of the good points of the first sake. This is delicious!
Please don't abuse me.
〜It's not to be underestimated because it dies even in the rain these days.
Thank you very much for the food!
This is surely the first brand I have ever seen.
In a word, it is still Miyagi. I thought it would have a strong sweetness because it is pure Dai, but it has a moderate sweetness and bitterness. It finishes with a spiciness towards the end. It has a sweetness and a sharpness that makes me want to repeat this bottle.
A memorandum of notes and smilies 🙏.
Today I had a drinking party with friends in Yokogawa. First glass of sake at Nondoru.
Light and dry. It goes well with meat and is easy to drink 🤗.
Sake, Sotenden FLYING BIRD Beni, was prepared by the sales manager, a sake lover, at a reception for a business contractor. He recommended that I try it with sushi from the sea, so I started drinking it and ended up emptying the bottle.
IngredientsRice (domestic), rice malt (domestic)
Rice Polishing Ratio 55
Alcohol content 16%.
Rice used100% Omachi (Okayama Prefecture)
Only sake that is drunk with ascidians has a strong personality.
It has a unique aroma, rice flavor and sweetness that comes from being aged at a low temperature for one year.
The label is subtle, but I bought it because it stood out in the fridge.
The flavor was spicy and tasty, and the ginjo aroma increased as the day went on.
I found out that there is something called Kesennuma Horumon,
I found out that there is a hormone called Kesennuma Horumon in eastern Japan, and in western Japan, beef is called Horumon,
I found out that in eastern Japan, horumon is made from pork, while in western Japan, it is made from beef.
I guess that's why you can find beef horumon in supermarkets, but hardly any pork horumon!
So, since I couldn't get pork, I used beef instead.
How about the compatibility in the same Kesennuma?
It was a little spicier than the other sake, but it was delicious.
Let's go on a trip to look for pork.
Today's beer,
Kinmugi (SUNTORY) evening sour.
It was a tasty beer, though I don't know much about the bitterness of it.
