To welcome our annual fall tradition of porcini, we have prepared grilled salt fish and takikomi-gohan (cooked rice).
Mildly fragrant, it will surely go well with the meal.
Made with Yamadanishiki from Fukuoka Prefecture, it is commonly known as "Gin no Wakasama.
It has an elegant ginjo aroma, sweetness, and a rather sharp closing bitterness. This is good. I think this is the first time I've had it, but I'm sure I'll be buying it from now on.
Nanaken is happy to be available in the ionic system.
The sweetness and gorgeous aroma are somewhat subdued.
That said, the body is not thick either, making it a difficult balance.
I would like to try it at various temperatures.
Autumn is here.
Labels you see at mass merchandisers.
Today is the 24th day of the year, "Shiroroku" (white dew).
It is made from 100% Hokkaido Ginpu rice polished to 50%.
It is a good dry sake with a taste of rice.
Omachi, Bodai yeast and hiyaoroshi... I was curious about it because it is a speckled kitchen. The POP says "Nurukan (lukewarm heating) is also recommended" and I certainly feel that way. I will try it later.