bap
Fourth in a series of drinks with the brewer at a standing bar
We are happy to have a drink with the brewer every time!
On this day, it was Tsuki no I.
The brewery is in its second year of production with a new toji.
The regular product lineup has been replaced, and now it's time to start making the best of the new season!
On this day, all the sakes were also served heated. Naturally, we had to try it.
Hikoichi on the left
A 55% polished junmai ginjo made with locally grown Koshigaraku rice.
The miscellaneous taste with a unique acidity makes the food go faster.
Summer Junmai in the middle
Junmai made with 65% polished rice from Yamagata Prefecture's Izuwasanbai.
It was light, perhaps due to the addition of water.
The aftertaste is refreshing and you can drink more and more... but it is 16 degrees Celsius.
The right is the nigori version of the summer junmai.
It was released in July, so apparently the label is not yet ready.
It is nigori, with a firm nigori taste that leaves a bumpy texture at the bottom.
Cold sake, it is dry and crisp, perfect for summer.
When warmed up, it becomes fluffy and sweet, and is truly a sweet sake for adults!
The second one is a Junmai Ginjo "Medetai" label made with 50% polished Yamadanishiki rice.
The soft aroma of No. 10 yeast and the sweetness and plumpness typical of Yamadanishiki.
It is definitely better warmed than chilled!
All in all, we concluded that Tsukinoi should be warmed up, even in summer, and that summer is the best time to warm it up (with some water).
I concluded that the best time to drink it is in the summer.
But the pitch and drunkenness can come on quickly, so use it in moderation.
At Kinase, a standing bar
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