At Shimokitazawa. The waiter told me it was "super dry," and I was a little defensive as I poured a cup into my mouth, but the sharpness and straightforward flavor that went well with the food made me say, "Wow!
I had a drink in Shimokitazawa. I heard that this sake was made through the cooperation of a sake brewery in Ibaraki and a brewery in Hokkaido. I heard it was named "Yui" because of the cooperation between an Ibaraki sake brewer and a Hokkaido sake brewer. It is a pleasant and comfortable sake.
It was a bit of an extravagant evening 😄 We enjoyed five different sakes along with oyster shabu-shabu. The brewer Kuheiji was a great taste, but I was also completely charmed by Yamaguchi's sake, Tenbi (far right). I drank "Shiraten," but they also have "Momoten" and "Kuroten. I was told that "sea-food" is also available. It was a gem with just the right amount of sourness.
This sake comes in many varieties and has a completely different taste. The purple sake is very delicious. The full-bodied flavor that quickly spread to the palate was exceptional.
At Shiba Daimon, where I lived as a child. The nostalgic streets and the polished taste of Hokusetsu made me forget my daily life for a while. The clear, refreshing taste and deep richness of the sake. This is delicious!
Mr. Ikuro, I found this at the Hakushoku Center this time and wondered whether I should buy it or not, but I passed it up. If you can find Kutouryuu of Sanzen Sakura, please try it.