アラジン
Ayagiku Fair at Asano Sake Shop Umeda.
After the Sanuki Olive 🫒 three kinds of sake comparison, this is a sake (Junmai-shu) that goes well with Udon (Japanese noodle), which you can't miss!
The mentality and love of the people of Kagawa can be clearly felt here 😘.
Three sake breweries brew this sake, one of which is Ayagiku.
The label design is by a high school student from Kagawa, and the sake rice is 100% Kagawa's edible rice, "Oidemai," making it a true all-Kagawa sake, but the yeast is Association No. 7 yeast, which is a shame 😏.
Unfortunately, it cannot be paired with udon, but it is served while imagining the aroma and flavor of udon soup stock and noodles.
The appearance is crystal clear.
The aroma is typical of old-fashioned sake with a hint of rice water and lactic acid acidity.
It does not interfere with the aroma of the soup stock or the wheat flavor of the noodles, and is sure to give you a sense of satisfaction from drinking sake!
In the mouth, a crisp acidity covers the umami flavor, and the refreshing acidity passes through to the nose with a sense of alcohol and finishes off.
The sake has a Sake meter of +3, but it feels drier than that.
Kagawa in western Japan has a sweet dashi broth, and the sweetness of the wheat in the noodles does not interfere with the structure, so it seems to go well with all Japanese dishes that use dashi broth!
It was interesting! Thank you for the meal 🍶.
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