marumaruo
Bathe the dog. Enjoy a glass of cold sake with a body that has been warmed up to this point. I want to drink something with a gassy feeling in a Holmgard champagne glass that can be filled to the brim.
I chose a limited edition spring sake. It is said that the light nigorigo color expresses the lingering winter, the motif of the sea in spring with the difference in temperature, Kujukuri, the shimmering surface of calm water, and the misty haze that rarely forms.
Kitashizuku," a sake brewing rice produced in Hokkaido, is used. It produces a sake with a soft, clean flavor with little cloying taste. It is said to be the only nigori limited edition sake of the year.
Kitashizuku" is the third sake rice produced in Hokkaido, after "Ginpu" and "Comet", and is descended from "Omachi", a native sake rice of Okayama Prefecture. Omachi" was the previous year's rice, right?
Compared to last year, the increased rice polishing ratio to 50% makes it more refined. Last time it was junmai ginjo, but it went to junmai daiginjo. I heard that one of the attractions of the Kangiku brand is "the bitterness that tightens the flavor in the latter half," but my tongue is too stupid to understand that much.
I was entranced by the fermentation-derived bubbles that kept rising in my glass. It was a moment that brought spring to me, a person who loves staying at home and hates going out. The soft sweetness gives me energy.
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