原峰のいずみ純米吟醸 多摩の地酒
ぴーたま
The aroma is sweet with a mixture of ginjo aroma and classic unrefined aroma.
The sweetness is slightly sweet, with a slight bitterness and umami.
It is a medium-bodied, solid food sake with classic umami and bitterness.
There is no gasiness.
It is not the latest trend.
However, after the second day, it becomes familiar to the tongue and the sake goes down quite well.
It is a sweet sake, but you can also taste the spiciness.
It has a strong, bold flavor, so you can add a few drops of kabosu for a sour or a pinch of grated ginger for chilled tofu for a cocktail that changes the flavor a little 😋😋😋😋.
Kabosu and sudachi go very well with cold sake👍
This is actually my first time to try Haramine no Izumi.
It is a Koyama Shoten project, so it is prominently displayed at Koyama Shoten, but there were surprisingly few comments about it, so I wondered what it tasted like and if it was good. I was a bit of a mystery.
I think it used to be brewed with edible rice produced in Tama City, but before I knew it, it had become Gohyakumangoku.
And it looks like this year will be the last brewing due to the farmer's old age and retirement. Haramine no Izumi is also going to end this year.
As a citizen of Tama, I had to try it! I bought a bottle.
It was priced at 2,400 yen without tax.
The price has not been raised. Sake rice produced in Tokyo is rare, and this year is probably the last year for rice produced in Tama City.
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