This is a gem from Shima Onsen in Gunma Prefecture. I had never seen this sake before, and there were several varieties, but I bought this one that looked fruity...what is this? It tasted slightly like soy sauce. It is fruity, sour, and full of flavor, but it tastes like soy sauce. It's so much soy sauce that no other flavors come in...
Is it the taste of koji? I'm sure it was stored properly at home...
Sake to enjoy the unexpected finish that only additive-free sake can provide.
I chilled it.
Refreshing aroma with a hint of vinegar. The light sweetness is followed by an intense and full-bodied acidity. The not-too-heavy mouthfeel and refreshing aftertaste make it a good match with food. Today I served it with horse mackerel sashimi.
While drinking it, I felt like the rainy season was over.
Preference ★★★★☆
Gentle sweetness as described on the label.
The clean aftertaste is not so much sharp as it is gentle all the way through, with an image of a quick receding.
Recommendation! Quite peculiar, but easy to drink with a good balance of acidity and flavor. Easy to match with any snacks, but maybe not with acidic ones. Stewed dishes.
Yeast Kyokai No.701
Koji: Yellow Koji for Shochu, White Night
At JapaneseBarKATSU after the Gunma sake festival. The taste was suitable for the end of Jyoshu Bishu!
Welcome to our home
Tsuchida F" by Tsuchida Shuzo
Polishing ratio 90%. Yellow malted rice for shochu is used for this sake.
When poured into a glass, it is almost like green tea.
When you take a sip, it tastes like a white wine.
It has a yogurt-like sweetness and a refreshing acidity. The sweetness is white wine-like and slightly bitter.
To accompany the majestic Tsuchida sake, we prepared Wakahiro's grilled mackerel zushi.
The pairing of the dark flavor of this grilled mackerel sushi and "F" was wonderful.
It was well chilled, so I will loosen it up a bit and enjoy it tomorrow.
One sip and it turned out to be delicious.
It has a yellowish hue in appearance.
After the acidity like lactic acid bacteria, there is a delicious taste and furthermore
There is a sweet taste of rice. A little bit of banana in the back.
The taste is complex and deep.
It can be stored at room temperature, and even after opening the bottle, it gradually becomes more delicious, which is useful for me because I drink at a slow pace.
It goes well with white fish, sashimi, and simmered dishes.
Sake and West Park. At
The sake is made from edible rice with a 90% milling ratio, using a method that has been used since the Edo period. The brewer introduced it as having "a taste like no other.
It goes well with curry and sweet-and-sour pork.
Room temperature◎ Lukewarm0
The color is yellowish, and the rice flavor is very distinctive.
It seems to go well with a variety of meals 😀.
I thought it was wonderful that they are still using the same production method that has been used since the Edo period 👏.
