Murmur of the Master Brewer
Murmur on the label and on the box
Is it the dialect of the toji's home country?
I can imagine him talking to himself as if he was checking his work.
Is it because the rice is 100% Koshihikari?
It makes you want a side dish.
I never get tired of drinking it.
Tart, peachy, fruity mouthfeel!
Fresh astringency like white grape skins.
Tangy and tangy on the tongue, it flows down the throat.
It is so delicious that it is dangerous to drink it at 19 degrees Celsius!
The rice used is 100% Kitanishiki, which is new to us.
Sake from a Sake Brewery in the Castle Town of Izushi
With Izushi's Sara Soba
Does not disturb the aroma of soba
Gentle sweetness and a sense of refreshment
At Kinosaki
Smoky, then refreshing with acidity afterwards
How is it with sashimi? I thought it would be good with sashimi, but it turns out to be surprisingly good.
Can be served with dashimaki and oden.
Since I was in Shizuoka
I chose a sake from Shizuoka that I can't usually buy!
It's fire-aged, so it solves the problem of not being able to put it in the fridge!
It tastes great at room temperature!
Mullet sashimi and
Dark golden yellow, warmed up.
In the mouth, it has a mellow, mellow aroma like Western-style sake.
The acidity is pronounced and the spiciness tightens it up.
Purchased in Omihachiman, Shiga
Ojiro is my favorite sake, so I was greedy and bought a bottle.
We enjoy it heated on a chilly spring day.
I'm almost done with heating it up... I'm sad to see it go.
The sweet and sour flavor opens up when heated!