Yesterday, I drank a cute labeled Taiyomori in collaboration with Kaleido Square! Junmai Daiginjo
My companion was drinking Summer Boulud Hayaharu Special Junmai Nigori Sake!
Yamaguchi's sake will not betray you, so order ⛰️⛰️⛰️
It was too good!
Aiyama is the name of sake rice, a diamond of the sake rice world!
3 grains is the percentage of polished rice, more than 50% polished rice
(memo)
Hi-ire ...... refers to the heating process
Normal sake is hi-ire twice before shipping. Nama-sake is not hi-ire. Nama-zume is made only once during storage. These two types of sake are less sterilized than regular sake and should be stored in a refrigerator.
Hiyoroshi and Aki-agari are a type of nama-zume, which is sake made in the spring, once hiked, and served in the summer and fall.
Nama-zouzou, on the other hand, is a type of sake made in the spring that is not fired before storage, but is fired once before shipping.
Nama-tsukuri sake is fresh, lush, and best drunk chilled.
Medium hanging!
I didn't see much of it, so I didn't think much of it.
Nakadare is ...... the middle part of the sake when it is pressed except for the beginning and the end 🍶.
It seems to be the part with the best aroma and taste!
Today we had sake at a restaurant in Morioka that serves delicious yakiniku & cold noodles!
The sake was all from Iwate Prefecture!
A bottle of Nanbu Bijin!
Sweet, just sweet! thick, thick, thick, thick, thick, thick, thick, thick, thick, thick, thick, thick, thick!
This is for people who like sweet!
I was recommended to compare it with FUKUCHO, but this one is sweeter!