のりたま
We compared Fukui's Hakuryu at Asano Sake Brewery in Kobe.
The president of Yoshida Sake Brewery, which brews Hakuryu, was also there, and we enjoyed listening to him talk about various topics.
From left to right
Dragon Water Silky
Dry, quite acidic, but not too strong.
It is made from white malted rice used for shochu and is characterized by citric acidity, and is good with oysters and shellfish.
Test brewing preparation No. 15
It has a strong umami taste, but the aftertaste is clean with some acidity.
Hakuryu Junmai Polished 90%
The umami of the rice and the acidity are gradually. Goes well with the pickled firefly squid we ordered. It was also delicious warmed up with a good balance of umami and acidity.
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