まつちよ
Nenohi Honjozo Spring-fermented
We had it with hitsu-mabushi at Unazen near Nagoya station 🍶.
Hot sake with a hot sake (I heard it's a Nagoya dialect word for "very hot") 😌.
The nose has a slight alcohol and lactic acid sour aroma like a sake yeast yeast.
When you put it in your mouth, it has a refreshing sweetness and mild acidity.
The finish is sharp and seems to wash away the fat of the eel from the mouth.
This Nenohi was delicious 😊.
The third one is at the famous Izakaya Daijin in Nagoya.
I didn't go there because I heard they have almost no Aichi sake on their sake menu 😂.
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