しんしんSY
Due to the heavy snowfall, I could not escape from Sapporo and could not return to Tokyo. So I stayed one more night in Sapporo.
I visited a famous restaurant next door to the one I often go to, not the one I went to yesterday, but I was allowed in.
Toichi, which I drank in Saga Ureshino, and Junmai Daiginjo, which I raised the rank of, were there, so I ordered it immediately.
To be honest, it didn't give me as much pleasure as I expected (sorry).
(I'm sorry.) It goes well with pickled squid, oysters and gorgonzola.
knowledge
Toichi's Junmai Daiginjo sake is carefully tanked one by one using shizuku-tori. The two main types of sake used are Ararunushi, which is the first part of the sake to be pressed, and Tameshi, the last part.
The sweet, tropical fruit-like aroma of the ginjo is typical of Toichi, which grows its rice from scratch and tries to maximize its flavor. It has a glossy texture that will make you swoon, and the gentle sweetness that envelops your mouth is the very embodiment of a mellow umami taste. It is a wonderful sake that leaves a refreshing umami taste and a lingering aftertaste.
Japanese>English