FSB
The day after the concert, after going to Chinatown with my college senior who lives in Yokohama, I went to Sushi Restaurant Kagura again with him.
Because there was Jyushiro there...
I am afraid to comment on it any longer.
Fruity ginjo aroma and rich sweetness.
And yet, the taste does not linger.
Experience the origin of the modern style that supports the current trend.
Since it is an unfiltered sake, I had the evil thought that it would be better if it were open-mouthed... But we can't say such a luxury.
Jyushiyo first appeared in 1994.
It was a game changer that turned the "light and dry" boom of the past on its head.
From the standpoint of Niigata sake, it is hard to say, but without the modern trend, Abeya, Garakudai, and Kafuda-shu would not have been born.
While we are horrified by the greatness of the sake brewery, we cannot help but be moved by the fact that we can taste the flavors that have had such an enormous impact on the world of sake.
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