ヒラッチョ
Takatsugawa" Junmai-shu from Fusozuru's brewery
We recently ordered five one-bottle bottles of mainly San-in sake from Kotobukiya in Atsugi, which we had been looking forward to since it was commented on Kotobukiya's website as a "hidden gem for home drinking".
I was looking forward to this sake because it was described on Kotobukiya's website as "a hidden gem for home drinking.
When I poured it out, it was already quite a nice color.
The details are unknown, but I assume that it is shipped after a certain period of aging.
It has a mature, umami, and savory aroma. Acid also underlies.
After seeing Oyaji-san's wonderful post, I came home thinking that raw oysters would be the best, and there were fried oysters.
With the stewed mori I made yesterday that I threw in tofu.
I will also try heating the sake from lukewarm to 40 degrees Celsius.
It has more strength and dryness.
I think I can go hotter still.
Today is Risshun, exactly one year since the arrival of Nonbei Yokocho at our house.
It is good to be able to keep warm and raise or lower the temperature without getting up from my seat.
It doesn't have a lot of style, but it is simple and functional, specializing in heating sake, and it has been working quite well.
The temperature has been raised to a jumpy heated temperature.
It does not collapse at all and gains strength, the quintessence of Sanin sake.
The acidity is also good.
Conclusion, great as an everyday evening sake.
I can feel the power of the Fusozuru brewery 😌.
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