ヒラッチョ
When I ordered a bottle of freshly shiboritate junmai nama sake from Chojamori, I asked for a few more bottles to go along with it.
I quite like this Ihyakumangoku Fukuro Shibori, which I encountered and drank twice at Ikebukuro Tobu, and this is the third time I will have it.
This is the third time I have had it, but the date of pressing on the sash belt changes, so I feel as if I am drinking a new sake again.
It is a fresh, light and dry Echigo-style sake, pressed in the same bag, sweet but not too sweet and crisp, with a hint of Chojamori.
It is sweet, but not too sweet, and has a hint of bitterness that is typical of Chojamori, making it a very attractive unfiltered, unfiltered, uncured sake in my opinion.
With cod roe.
Stick cod stew is also a taste of my hometown.
The cod roe is simmered in a sweet and spicy sauce and tender to the bone.
It is probably best to enjoy it with heated regular sake, but it is also good with this fresh but sharp sake with a bitter taste.
But it is also good with this fresh, yet sharp sake with a bitter taste. Good.
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