We had a very rare Otter Umeshu at a friend's house from Yamaguchi Prefecture. It was easy to drink at 8% alcohol by volume and had a very elegant taste without losing the original aroma and flavor of ume.
A Junmai Daiginjo from Choshu Shuzo in Kikugawa-cho, Shimonoseki City, which was opened at a friend's house. It was the best junmai daiginjo I have ever tasted, and I liked it very much! The balance of the sharpness is so good that I don't think I will be able to give it up in the future!
Sentori Natur🍶 is a gift from a friend. It is slightly effervescent and fruity, so when you are tired but want a light drink, it disappears in your mouth in a whiff. It goes well with salty snacks. I had it with my favorite salted squid.
My first sake from Kochi! The pale pink label is pretty and makes me feel cheerful. I thought it would be crisp and refreshing since it is a junmai ginjo, but it was soft and sweet with a subtle aftertaste.
This was the second week of Wakayama sake 🍶 warmed to 45 degrees. It has a nice aroma like when you cook rice and is dry but easy to drink. Maybe it goes well with Wakayama Prefecture.
Polishing ratio 55
Taking a break on the train on the way back from a trip to Kinugawa Onsen spa 🍶 The mild sweetness of the rice can be felt, a sweetness that I personally rather like. Paired with Tochigi Prefecture limited edition Wagyu Beef Potato Sticks.
Ingredients: Local Kumano rice
Polishing ratio 60
A perfect sake for daily evening drinking! It went very well with sashimi, nabe, and stewed dishes rather than fatty meals.
Raw material: 100% Gohyakumangoku produced in Niigata Prefecture
Rice polishing ratio 55
The taste is crisp and clear. I thought it was very well-balanced, being mellow but also sharp.