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Daishichi純米生酛
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Daishichi Junmai Sakaishi Raw Rice: 5 million gokujin Rice polishing rate: 69% super flat Alcohol Content 14%. Sake meter value +3 Acidity 1.5 Amino acidity 1.1 A friend of mine started working part-time at a popular eel restaurant. He said they serve eel dishes in the nantomakai rice... Uranium (*_*) What kind of good deeds does a guy have to do to get that lucky job? In order to purify this envy, we bought eel at the supermarket. It wasn't charcoal-grilled like at a long-established eel restaurant, and it wasn't made with a secret sauce. I just want to taste the sake! That's why we chose this Daishichi Junmai Ikisai. For 14 years, we have been judged as the best sake to go with an eel by the Nihon Meimonshu-kai (prestigious sake society). I heard it was the second best drink. The sake has a solid presence like the traditional sake making process. When I drank it cold, it felt heavy, but after it was served at room temperature it became mild and gentle in aroma and down the throat. I wonder. What's on the menu that day? Baked eel from Kagoshima Sea Urchin Liver & Sea Urchin Skin Skewer Uzak. Mango-ji pepper stew cold oden with tomatoes
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