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The rice is polished to 75% and the alcohol content is a robust and powerful 17%. It is also suitable for strong-flavored dishes.
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Like hiyaoroshi, it had a calmness that blended easily with the meal.
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Purchased at a roadside station in Kanzaki. It is made with a particular method, including the use of pesticide-free rice and natural fermentation with no added yeast. The taste was a little different from the sake I usually drink, as it was quite noticeably sour.
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A souvenir from a mountain climbing trip in Kofu.
It is aptly described as "square" and has a gorgeous flavor that comes in smoothly and spreads out, and then recedes nicely without any cloying taste.
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Purchased in Mizukami on the way back from climbing Mt. Although it is labeled "super-harsh," the sake initially had a mellow mouthfeel and the flavor of the rice could be felt well.
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I finally had a chance to try Kouraku, which I have been curious about for a long time. The wine has a fruity flavor, but it's not too sweet, and it's easy to drink. We enjoyed it with JYUWARI SEIRO-SOBA (buckwheat noodles) made from HACHINREKUSAKI-SOBA.
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It is the season of autumn sake. It has a mild taste and the flavor of rice spreads softly in the mouth.
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A refreshingly light, dry, food-friendly sake.
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A drink on a trip to Nasu.
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At Izumo Cuisine restaurant. It was light and refreshing, and went down smoothly. It was served with Yamagata soba noodles from Okuizumo.
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At the ANA international lounge in Haneda. I thought it was alcoholic, but the alcohol content was also very high at 20 degrees. You can feel the dry taste at the back of your throat.
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Drunken Whale's summer sake, with its refreshing taste, went down a treat with the meal.
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I bought a bottle on my way back from climbing a mountain in Hakodate. It is a brand that is hard to find in the Kanto area, and it is a new sake brewery, having been established in 2020. Despite its modern label, it tastes more like a classic sake, with a strong flavor of rice.
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The stylish label of this brand is eye-catching. In addition to its fruity taste, it has a light, slightly effervescent, and very easy to drink. It was a sake that could be enjoyed on its own without being paired with a meal.
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It is made with Miyamanishiki and is super dry with a sake degree of +13. However, at the moment of drinking, it was more sweet than dry. After that, it was so crisp and clean that it could easily be served as a mid-meal drink.
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I have been curious about Akabu for a while; I heard the "F" is the first letter of For you. The mild sweetness is impressive.
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The flavor and sweetness of the rice was well expressed.
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