しんしんSY
I had already had F-type at Eiraku Shokudo in Akita, so I decided to have T-type, which was presented together with the hanpukai, as the last batter of today's Shinsei.
Actually, I was not very fond of F-type because it had too much acidity at that time.
But T-type was not like that and I could accept it naturally!
You can drink it like a champagne because it is slightly fizzy🍾
This time, the shop prepared 17 kinds of Shinsei, and we had 10 kinds of unexplored ones!
It's a pity that I found a bottle of New Year Junmai Shiboritate 2021 in the cold storage on my way home, which was not listed as today's sake...:(´ཀ`):
Now, after this, let's eat as much as we can of the rare Oroku sake!
Skepticism
This work was designed to enjoy the modern flavor while brewed with materials reminiscent of the Edo period, such as native-production yeast, wooden vat brewing, and low whiteness.
Even though the rice is polished to 88%, it is thoroughly ginjo-zukuri, which means that it can be enjoyed in a wide range of approaches, from sake cups to wine glasses, and at temperatures from cold to lukewarm.
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