Ubusuna2023 穂増 四豊醸
marumaruo
It is the first sake of the year, and I respectfully enjoy the first sake of the year so as not to trigger the "mottainai" (what a waste) disease. New Year's is a time to pamper oneself, to be in the mood to drink special sake with a little bit of sparing. It's also my birthday.
The sake was discovered by a farmer in the Kikuchi River basin, the brewery restored a small amount of seed rice, and the sake was grown without fertilizers or pesticides in the Kikuchi River basin and brewed using the "kamishibashi" method.
The sound of the bottle being opened and the shock of the opening surprised me again. It may have been opened a little bit wrong, but the shock is scary. It has a pleasant gasiness, acidity, a hint of sweetness, and a deep aroma.
I would have preferred something delicate and light as a snack. It was New Year's, and I had kamaboko (fish cake) and frozen triwasa, which I had saved. Yes, there are times when there are no snacks, so I'll prepare a fleur de sel. If I have salt, I can usually get by.
The bubbles rising from the glass are beautiful. The Holmgard champagne glass was the right choice.
Let's give thanks for the day, and enjoy it respectfully.
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ジェイ&ノビィ
Happy New Year, marumaruo 🌅.
I'm so happy to see you here 🤗So, it's the end of the year and the beginning of the new year! It's New Year's Day, so have a glass of your favorite drink 😄 with a glass of champagne 🥂Sounds delicious 😋.
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