.
I like it. Quite a bit, I like it.
I think it's very well balanced, although it doesn't jump out at you about all vectors. They say it goes well with fresh fish, chunky fried fish, and umaibo (cod roe flavored).
While it is a clear junmai sake, it also retains a bit of mellow aroma, which makes you feel satisfied with the sake.
I will include it in my regular sake for the dinner table.
4.0
Well, I don't think I like it.
It's not sharp, but it's not habitual, and it's easy to drink, but the aftertaste is a little mellow, which I don't like.
The temperature is 13 degrees Celsius. The temperature difference from Fukuoka is 15 degrees Celsius?
We decided to have the local sake lukewarm.
I've never heard of this sake brewery.
The owner recommended YONAGA!
Easy to drink!
Two years ago it was a different hotel, but the management seems to have changed.
The welcome drink was the same as before!
Fukuji's Honjozo Dry Taste
I was planning to have a light drink here and then go somewhere else, but I refrained from doing so on this day!
A typhoon is coming, but I pray it will be safe and sound 🙏.
knowledge
Alcohol content 15
Sake degree +5.0
Acidity 1.3
Rice used: Ginpu
Rice polishing ratio 65
After leaving the oden restaurant, I went to an after-party in my room.
I bought this local sake at Seicomart, it's crisp and dry with a slight aroma similar to Yamahai. I feel like I want to stay a little longer ......😅
On the way to Kushiro from Kitami, we had a nice drive under clear and beautiful weather with Lake Kussharo and Lake Mashu seen from Bihoro Pass 😊.
I think this kind of playful business trip is a good reward once in a while🙆🆗.
Rice used: -1
Rice polishing ratio: 60% Sake degree: - Acidity: - Amino acidity: - Alcohol: 14
Second day in Hokkaido. Today, I worked in Kushiro and went to the sunset point in Kushiro, Himai-bashi Bridge, in time for the sunset. ‼️
I saw a beautiful sunset and went to an oden restaurant called "Osho" in Suehirocho. It was a nice restaurant with a friendly husband and proprietress.
Kushiro's local sake, Ousho with the store's label.
We enjoyed it with oden and new sansma (saury).
Ingredient rice:
Rice polishing ratio: % Sake degree: - Acidity: - Amino acidity: - Alcohol: 15-16 degrees
I bought a sake at Kushiro Airport 😉 I was thinking of decorating a ceramic piece of sake rather than a carved wooden bear after drinking it 😉.
Pon-epele means bear cub in Ainu language!
Fitting? Deep fried oysters from a nearby liquor store, Kissho😍The oysters are fried using the vacuum fry method and are crispy and have a delicious oyster flavor 😆.
You can't smell them. They have a mellow taste. Sake with plump flavor and clean acidity.
It is slightly spicy but light, so you can drink it easily. I enjoyed it with fried oysters as a snack. It's just a sandesi, so it was gone in no time😅.
Hi ichiro18 😃
I would decorate these bottles myself if I had them 🧸.
I like the idea of a liquor that you can admire and enjoy after you drink it 😁.
If you didn't know, you wouldn't think it was a bottle of alcohol 😆.
Hi Hiro 😃
Yes ‼️ it doesn't look like a bottle of alcohol 😊 but the head is just covered so I'm sure I'll drop it soon 🤣It was a good price for a sandesi so I have to be careful 😅
Mild taste with a strong sweetness
Mild aroma, goes well with seafood dishes.
We had it at Kawayu Onsen Hot Spring with our first Akinatai fish and Oshorokoma.
It is sharp and dry with a special junmai-like feel. It is not fruity. It is not fruity, but it will appeal to traditional dry sake drinkers. It has a good balance as a food sake.
