NASUMAN404
Last month, one of my juniors from college came to Toyama with her youngest daughter. I was happy to see her again after a long time, and since I also brought my son with me, we went to a private izakaya with a private room, "Ichi-ichi-ichi-tsu" (izakaya). We had a good time drinking Toyama's local sake.
I was told that this was my junior colleague's local sake. I was so happy to hear that my younger colleague, who now lives in a different place from my hometown, bought a local sake for me.
The raw material rice is 100% Gohyakumangoku and the rice polishing ratio is 50%. The alcohol content is 15% and the yeast used is F7-01 (Utsukushima dream yeast). The flavor of gently steamed rice is strong, yet the aftertaste is clean with a lingering aftertaste. It may be my preconceived notion that this sake is brewed by a woman, but I'm convinced. 🐎. Served with salted sea urchin and grilled seaweed.
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