しんしんSY
Since the suprirate was a bit tricky, I was allowed to decide which drink to have as the last one.
If that's the case, let's end this evening with this!
Hououmida's Yamadanishiki 50.Junmai Daiginjo!
Definitely recommended!
It was the first time for all three of us to drink Hououmida except for me!
I knew it would be delicious!
Fresh and juicy as expected!
It's also very special because it's unpasteurized!
Apparently, my best friend from Tokushima has another restaurant he wants to go to, so this is the end of Uokin-san!
It's still pouring outside. ☔️
By the way, the third picture is the ponzu sour of Mitsukan which the restaurant advertised!
My friend's comment: "It was very subtle!
extensive knowledge
100% Yamada-Nishiki rice is used for sake brewing. This Junmai Daiginjo Nama-shu is made by polishing the rice to 50% and brewed slowly at low temperature. The ginjo aroma is modest but elegant, spreading like muscat. In the mouth, the clear, high quality umami quickly fits the tongue, and the sweetness gradually seeps in. It has a rich and broad flavor that is typical of Yamada-Nishiki, the king of sake rice.
Rice used: Yamadanishiki
Polishing ratio 50%.
Designated Sake, etc. Junmai Daiginjo/nama-shu
Strength 15.0
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