Today is also Shibotan Ura Junmai Hiyoroshi, a light and dry Junmai sake with a nice sharp taste. We are having cod roe simmered with cod roe, fried yam isobe and grilled herring 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
Take Today we are having Shibotan Ura Junmai Hiyoroshi, a crisp, light and dry Junmai sake. We are having grilled barracuda, fried shrimp, and seri nabe 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
The bottle seems to commemorate the 150th anniversary of the birth of Dr. Tomitaro Makino, a native of Kochi.
Gentle floral aroma.
Dry, but not strong, with a refreshing aftertaste typical of Kochi sake.
The aroma is alcoholic. The aroma is clear and dry, with a hint of sweetness from the rice. It is an orthodox light and dry sake. It went well with a strong-flavored nabe (hot pot).
When cold, it is a crisp, mid-meal sake; at room temperature, it becomes mellower; and when heated, the aroma and flavor become stronger, and a slight bit of a bitter taste comes out. Personally, I think it was most balanced when warmed.
