うぴょん（豊盃こそ至高）
Rice: Aomori Prefecture rice
Rice Polishing ratio Koji rice: 55% / Kake rice: 60
Yeast: Association No.9
Alcohol percentage: 16
Sake meter degree +5
Acidity 1.6
When it comes to easy-drinking sake with acidity that I like to drink occasionally, I recommend Mutsu Hachisen. This time, the Hachinohe Sake Brewery invited me to try it with seafood, so I prepared some fish that would likely be caught in Hachinohe. Let's get to it.
First, just the sake. What a refreshing aroma! Aroma like melon? A tingling sensation on the palate. The taste has a slight pear sweetness, with a strong acidity and sharpness that is only possible with Mutsu Hachisen. However, the soft water used for brewing gently envelops it, so it is strangely not harsh at all. This time, we served sashimi of squid. If you go there after eating squid, the acidity and sharpness will reset your taste buds while harmonizing with the flavor of the seafood. The fish is too delicious, and the acidity is the main ingredient, but it doesn't interfere with the meal at all. Thank you very much for your patronage tonight.
Japanese>English
chika
Waiting my turn in my cellar 🤣🍶.
Japanese>English
うぴょん（豊盃こそ至高）
chika-san, you are very discerning! I personally felt that sashimi or grilled fish tastes better than poor dried fish when drinking this, so if you have a chance, please enjoy it!
Japanese>English
chika
Sashimi, preferably with squid 🦑.
I need to drink 🤣🍶✨✨
I also like the name Fisherman's Fire ❤️
I want to drink enburi too😊🍶✨✨
Japanese>English