ヒラッチョ
After work today, I got off at Ikebukuro station on the way to work.
I went to the sake section of the Tobu Department Store to attend a tasting and sales event of Niigata Meisho K.K. of Ojiya.
Just like a year ago, the senior member of my junior high school baseball team was giving a brilliant talk as a salesman.
We talked and tasted all kinds of sake, and I went home with a bottle of Kame-no-o unfiltered unpasteurized sake from Chojamori, which was recommended by the salesman.
Last year's sake had too much rice flavor, but Kame-no-o-mai is a sake that has rice flavor to begin with, and this time the brewery has changed the style to emphasize a lingering aftertaste.
Serve with fruit tomatoes (🍅), tofu, secret beans, spinach with sesame paste, fried horse mackerel, etc,
A dish of seasoned horumon from Kinkatei in Takasaki, Gunma Prefecture, grilled with garlic and served with a leek ball was served as a side dish.
The motsu is tender and this is a great snack👍.
I like the unfiltered, unfiltered, unadulterated sake series from Chojamori, which includes Gohyakumangoku, Kame-no-o, and Koshitanrei, all of which have their own unique sake rice characteristics.
I personally think that Gohyakumangoku is excellent (when I asked, I was told that only Gohyakumangoku is squeezed into bags and the others are yabuta), but this Kame-no-o also has a nice bitterness and lingering taste, and is a quiet, deep and pleasant sake.
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