soumacho
This sake is made from "Strong" rice produced in Tottori Prefecture.
This is the first time I have had this sake, and it seems that only breweries in Tottori Prefecture can use it.
It has a ginjo aroma and is sweet and fruity on the palate.
It is sweet and fruity on the palate with a full-bodied, astringent flavor that does not linger.
The accompaniment was a seafood bowl with hamachi (yellowtail), sea robin, and sweet shrimp, all of which were obtained in the San'in region.
The shells of the amaebi were used as dashi (soup stock) and made into miso soup.
I enjoyed the destination, enjoyed buying sake and fish at the store, and enjoyed eating and drinking it when I returned home three times👍.
Japanese>English
ジェイ&ノビィ
Good morning, soumacho 😃.
Tottori sake strong! I thought it would be a heavy type when I heard it, but this one is fruity as you said 🤗It's also good with San'in snacks 👍.
Japanese>English
soumacho
Good morning, Jay & Nobby😄.
Thanks for your comment 🙇.
There was a gap between the sake rice, the name and the taste, lol.
I can't help my curiosity when you use sake rice that I'm not familiar with 🍶.
Japanese>English
ma-ki-
Good morning, soumacho!
I have never had a chance to encounter sake from Tottori Prefecture, but I didn't know that strong sake rice is such a precious rice 😲.
Sweet and fruity is right in the middle of my tastes, so I would love to meet you 😊.
Japanese>English
soumacho
Hi ma-ki-.
Thank you for your comment.
It is said that it was originally a native variety of Tottori, and that it was revived after its cultivation had ceased.
It is a very good sake, and as the bottle is opened and the days go by, it becomes richer.
Japanese>English