abibuta
July 24, 2024
Natural eel festival at home.
Drinking the best sake for the day of the Ox.
I prepared Seitama, a local sake from Tokushima Prefecture. Japan's
The brewery is the smallest sake brewery in Japan (details of the brewery are in the previous check-in).
The third bottle was a pure Omachi sake from the Tajima Touji brewery.
The third bottle was a junmai ginjo unfiltered raw sake made from Omachi rice.
The third bottle was an Omachi junmai ginjo, unfiltered and unpasteurized. The third bottle was a Junmai-Daiginjo, an unfiltered, unpasteurized, raw sake made from Omachi.
but according to the brewer, it is equivalent to Junmai Daiginjo.
The color has a slight yellowish tinge. The color has a slight yellow tinge,
The rising aroma is more floral than that of the previous junmai daiginjo
The top aroma is more gorgeous than that of the earlier Yamadanishiki Junmai Daiginjyo. In the mouth, it is not quite slightly effervescent, but it has a slight bubbles on the tip of the tongue.
It has a slight tingling sensation on the tip of the tongue, although it does not go so far as to be slightly effervescent.
It is not quite sparkling, but you can feel a slight tingling sensation on the tip of the tongue. It is the most fruity of the four we drank this time.
It is the most fruity of the four types we drank this time, but it has a good balance of sweetness, umami, acidity, and bitterness.
It has a good balance of sweetness, umami, acidity, and bitterness, and can be drunk neatly,
On the second day, the fruitiness, sweetness, and bitterness
The second day, the fruitiness, sweetness, and bitterness
The second day, the fruitiness, sweetness, and bitterness increased slightly. The second day, the fruitiness, sweetness, and bitterness seem to have increased slightly.
I enjoyed it with natural eel as well as sashimi of hilo (flounder) on the first day.
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