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Cland of the Month. Honey-like sweetness and twangy clarity. It is a sake brewery in Kitakata, and seems to go well with the light, salty Kitakata ramen.
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This month's Cland. This is a dark but mildly peculiar raw sake at 18°C, titled Shiboritate New Year's Eve Sake. It has a sweet taste and would go well with New Year's Eve soba noodles.
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It has a slightly peculiar flavor that spreads out and reminds one of Nagoya's local sake. It is best to enjoy its three-dimensionality by pairing it with dishes that are full of flavor.
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This month's Crand. It has an impressive sweetness that spreads from the smooth mouthfeel like Japanese sweets. Since it itself is quite sweet, it would be a good match with miso cucumber or other simple salty foods.
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This month's Kurando is from Tottori and is made with a restored sake rice called kyoryoku. It is a strange sensation to be reminded of the old days with its strong flavor, while the food seems to go well with B-class gourmet cuisine.
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Crand of the Month. The rich sweetness of the amazake-like flavor spreads out in a trot, and then pulls back quickly with a fruit juice-like acidity. Thank goodness we can drink this as a fresh sake.
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😊
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The sticky flavor seems to go well with everything, but it is also enough to be served simply with salt or soy sauce.
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The taste is rounded and expansive. Suitable for drinking while savoring small amounts.
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The umami spreads out from the bottom of the bowl. The texture on its own is subtle, but when combined with dashi-flavored snacks, it creates an interesting concerto.
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The flavor spreads slowly and smoothly. Good combination with taro that is full of flavor 😌.
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It has a clear, floral flavor that spreads out and a fine feel that quickly recedes. The image of the name "Hakuba Nishiki" and the mouthfeel are well matched.
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The taste is fresh and transparent with a hint of coniferous wood.
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August Kurando. The white malted rice and slightly cool sweetness goes well with the lingering summer heat. It also goes well with the recommended edamame (green soybeans).
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The taste of rice malt like amazake spreads gradually. It goes well with light-flavored yokan (bean jelly), but it is also good with simple pickles.
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半田郷特撰国盛 純米吟醸
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Daiginjo with the sweetness of pure rice. I wonder if the taste, which is as good as the miso taste, is a characteristic of Aichi sake.
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The atmosphere of the package gives the feeling of tasting the old taste of the past in a timeless way. It goes well with simple jidori chicken dishes.
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At Sumiyoshi, a famous kishimen stand-up restaurant. It asserts itself without losing the strong miso flavor, and I love the feeling of drinking local sake.
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To pair with Nagoya's specialty, we tried a junmai sake from Aichi Prefecture. It has a strong flavor, but with a low acidity, which is as good as thickly seasoned chicken wings.
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