Sake at the restaurant for the first time in a while. It is a mainstream dry sake, which seems to be different from the light dry sake. It seems to go well with any meal. It has a delicious flavor and is very dry.
Nice to meet you, Wakayama Heiwa Shuzo, Kid!
It is named "Natsu no Shippu" (summer gale), and its refreshing acidity is perfect for summer!
I would like to try their other sake.
Chokaizan is made by Tenju Shuzo, a long-established sake brewery in Yajima-cho, Akita Prefecture, which is the largest consumer of sake in Japan.
Moreover, the liquor store where we bought this sake had it made as a private brand. Amazing.
I haven't had a Daiginjo in a long time, but I found it to be very soft and soft. I want to drink it slowly.
The liquor store recommended this bottle to me to pair with pizza.
The apple flavor was fresh and full, and it was so easy to drink that it was empty in an instant.
This is the first time for us to make sake using the traditional sake yeast yeast yeast.
I was deeply impressed that this sake was made through hard labor and wholesaling in the mountains.
Unlike the image, it is quite dry.
Visited on a trip to Yaizu. At Teraoka Sake Brewery, which is owned by a relative of Isobojiman Brewery, we heard many stories and purchased many bottles.
We opened a bottle in our hotel room with seafood from Yaizu.