SAMURAIZ
Today, rice wine.
Koshiro Nishiki? I looked it up and found that it was Aomori Prefecture's first rice suitable for sake brewing, and that it was derived from Gohyakumangoku.
It was almost never used, and Nishida Sake Brewery has revived it.
When poured into a glass, there is no color, and on the palate, there is a fine gaseous sensation. It is very light on the palate and has little umami, but it has a slight sweetness and bitterness that goes down smoothly.
It is a tasake that is delicious even when drunk on its own. I'm enjoying a game the Giants are supposed to win with a side of Iburi Goko cream cheese. No way, they won't overturn the 6 point lead.
West Wing, please!
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