Sendai is full of people in Hatsune Miku shirts!
There seems to have been an event
I love local collaboration events like this 😊.
I have one or two more business trips to Sendai, including today!
I went to an izakaya (Japanese-style pub) to try sea squirt, which I never see in the Kansai region.
Sea squirt ajillo and sake go well together!
The sake has a refreshing aroma that goes through your nose and seems to flow down your throat when you drink it!
It was definitely a great combination with sea squirt!
Hello Nobu Nobu-san 🐦.
I noticed from the photo that it is the Tanabata Festival! You went at the right time😊I'm curious to try Hoya as I've never had it before...looks delicious with local sake. ❣️
Thanks for your comment, Ponchan 😊.
Freshness is very important for sea squirts, so you have to choose the right restaurant... The restaurant I go to is always the best ‼︎!
If you are ever in Sendai, be sure to try it!
Suminoe Junmai Ginjyo Nakadare
Sake Brewer] Suminoe Shuzo Co.
Type of Sake] Junmai Ginjo-shu (Nakakumi)
Rice] Domestic rice, rice malted rice (Polishing ratio 50%)
Alcohol content】16度
Sake Cup】Inoguchi
Aroma】+1.5(green apple, muscat, white peach)
Appearance】Crystal
[Taste] [Flavor
Body: 1.5
Acidity: 2.0, mainly malic acid
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Lingering: Medium. Transparent and mineral, but also slightly juicy and umami.
Impression: Light, slightly mellow, balanced type.
Nakadare" is the middle part of the pressing process, and is said to be the part with the least amount of impurities and the most stable and well-balanced aroma.
The aroma is moderate, but has a beautiful fruity ginjo aroma. The taste is also light, with each parameter restrained, but it also has a moderate sugar content and a mellow flavor.
It is a Miyagi Prefecture-style sake that you will never get tired of drinking.
Repeat Score] 2.5
Suminoe Junmai Ginjo-shu Nakadare
Cheese-like aroma. Smells like rich dairy products.
It smells like a mixture of cream cheese and dried fruits.
After a gorgeous fruity taste, a crisp sharpness comes, and finally the bitterness leaves.