ヒラッチョ
The other day, I bought a Daiginjo of "Kanetsuru" from Sado Island after a little humpatsu at "Yoshiike" in Okachimachi.
It seems that Kanetsuru is a popular everyday evening sake on Sadogashima, and this is the brewery's daiginjo-shu.
It is a 40% polished Koshitanrei from Sado Island and priced at 2,800 yen including tax, which is a reasonable price considering that it is 40% polished.
This daiginjo is gentle, smooth, elegant, and gentle.
It has a pleasant fruity aroma, but it is not overflowing with aroma, but rather moderate.
It has a sharpness and a lingering aftertaste that makes it dry, and it has a nostalgic depth that goes well with food.
The main snack was canned mackerel that we bought on our trip to Hachinohe at the end of July.
It is large, fatty, and delicious.
I was told that the catch of squid, which I had hoped for in Hachinohe, has been decreasing in recent years, but I got the impression that mackerel was of consistently high quality at both izakaya and sushi restaurants👍.
Japanese>English
さしゅー
Hiraccio-san Good evening. I haven't had it for a while, but I can understand why it is a staple sake of the people of Sado. It really doesn't spoil the meal, doesn't it? I want to drink it again!
Japanese>English
ヒラッチョ
Good evening, Mr. Sashu 😊.
Golden crane is good👍
It really doesn't disturb the meal.
I would like to go to Sado and drink it loosely, just regular sake.
Japanese>English