It is a sake rice variety registered by Hakutsuru.
We also had the "Sake Mirai" version developed by Takagi Shuzo, well-known for Jyushiyo, and both were delicious 😊.
#Raw Rice: Domaine Sakura, 100% Yamadanishiki
#Polishing ratio : Koji rice 50% Yamadanishiki / Kake rice 60% Yamadanishiki
#Alcoholic Beverage: 14%.
It's been a long time since I've had Chikyu. It's still delicious. It's been a while since I've had a good one 😋.
It seems to have a more robust flavor than usual, perhaps because we have been drinking a lot of light and refreshing sake recently.
Today's accompaniments are super discounted sashimi and maitake mushroom tempura. I think I would have preferred something simmered to go with this sake.... 😅😅
Well, I'm satisfied now 😁.
I often drink it at restaurants I know, but this was the first time I saw it on display at a liquor store.
The alcohol content is 13 degrees, which is low for sake.
It has a fruity aroma and moderate acidity, making it an easy-drinking sake.
Today it was accompanied by maitake mushroom soup and cheese salami 😋.
It is locally produced and consumed in Chiba Prefecture.
It is a sake with a 15% alcohol content, but it is an unfiltered sake, so it has a very robust flavor.
*Drink plenty of water with it👍.
I think it goes well with today's entrée of fried or grilled food such as fried shishamo fish and jakoten (fish cake).
#Sparkling Sake
#The rice is "Gin no Yume".
I thought it would be a sharp sake without sparkling (carbonation). I think it would be perfect for the current hot season.
Personally, I would have liked to drink it as a regular sake instead of sparkling. 😃
I have had some of Michiko's sake from the Sanzen Sakura Brewery, but I did not realize that she was the toji of Yuki Brewery.
I would like to support the recovery of the Yuki Brewery as well, even if only in a small way. Thank you for your always delicious sake 😆🍶🍶.