I bought it because it was in the nearest co-op.
It tasted quite different from the special junmai I had drunk before, a bit like a peculiar cup of sake.
Sawanoi's crab logo is cute.
I remember drinking it once as soon as I started recording, but I found it again.
It has a mellow taste in the aftertaste, but it does not come to the forefront, so it was just the right balance (even for me, who does not like mellow tastes).
The last drink of the day was Morishima!
It was quite different from the Morishima I had been drinking so far, it was quite dry and not so gassy (I was too full to taste it properly 😅).
We watched a float come by in front of the restaurant. There were no stalls around, so I didn't really know what kind of festival it was, but the atmosphere of a summer festival is great 😆.
It was quite mellow? It tasted like it had matured!
This restaurant has many Ibaraki local dishes, uses a lot of local ingredients, and has a good selection of local sake! But as a resident of Ibaraki Prefecture, however, I have to ask, although they sell bonito tataki, can bonito tataki be considered Ibaraki's local cuisine? Is there such a thing as Ibaraki's local cuisine? I have a lot of questions 🤔The only local dish I can think of is ankou nabe?
Well, I still recommend it because it is the best sake and snacks! 😆 😆
I was curious about Kiri-Tsukuba. The taste was mild and easy to enjoy!
It was the 19th (19) day of the year, so we enjoyed 8 slices of bonito (usually 1490 yen) for only 190 yen, so we ate more than we drank and our stomachs were about to get bloated 😂.
It is said to be a sake made by reviving an ancient sake rice called "Watarabune" that had ceased to be produced (see introduction article below).
As the article says, it was quite fruity and delicious. It was my favorite of all the sake we drank that day.
Reviving Sake Rice and Using Wine Technology: Nikkei
https://www.nikkei.com/article/DGXZQOCC042PX0U5A600C2000000/
It was recommended to me by a clerk at Daikichi Brewery, a direct sales outlet of Raifuku Sake Brewery, over the weekend!
It was very fruity and to my liking.
I would like to visit Daikichi Brewery again to enjoy a variety of sakes!
This is a sake I got from a Kurafan!
This sake was brewed by Saitama Prefecture's Musashino Bank, so the brewing water, rice (Sai no Kizuna), and rice malt were all produced in Saitama Prefecture.
The label is dark red, perhaps derived from the Musashino Bank's corporate color?
The taste is refreshing and mellow without any sharp edges, but after the second sip, I felt a spicy taste, probably because I was drinking it with Indian curry 😆.
Of course, the accompaniments are also important to taste the sake!
We stocked two bottles of Tobiroki, but the first bottle was consumed in no time and we went in for the second bottle.
Even my father, who does not usually drink sake, seemed to enjoy it!