soumacho
In Niigata City.
I had a glass of Makiso by Takachiyo Shuzo, which is more familiar to locals than Takachiyo.
I haven't tasted Takachiyo yet😅.
Alcohol content 15 degrees Celsius
The rice is polished flat and washed with microbubbles, and the flat milling is a method to cut the rice thickness.
I remembered that when I had a Banshu Ikkyo before, it was made with the Shin Gin milled rice.
It seems that the Shin-Gin is a development of Hirabira.
The main thing about this sake is that the aroma is mild and balanced.
It has a delicious rice flavor, and although it is a pure rice sake, it does not have much of a cloying taste, making it quite easy to drink.
The entrée was fried tofu from Tochio. It was thick and satisfying, and it also made the sake taste great 😙.
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