しょうたそ
Winter is coming.
This year is the 150th anniversary of its founding, so I bought a commemorative sake brewed using the brewing techniques of the time.
This year marks the 150th anniversary of its founding, so I bought a commemorative sake brewed using the brewing techniques of the time.
I thought it would be better to drink this kind of sake in a wooden cup, so I prepared a wooden cup made of Yoshino cedar. It's served hot.
The difference between this sake and the year-round Junmaishu that I personally recommend is that this one has more acidity, which makes it more crisp.
The acidity is not to everyone's taste, but that is only when you drink it in a ceramic cup, not in a wooden cup.
The affinity between the aroma of Yoshino cedar and the lactic acidity of this sake is extraordinary, and if you are not averse to barrel sake, you should definitely try it.
It is also excellent as a food sake that goes well with any food as long as it is not strongly flavored or aromatic.
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