うえちん
Seasonal summer sake. Junmai Ginjo Nama Shu.
Serve chilled with food.
The mellow flavor will spread on the palate while it is refreshing.
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Dassai純米大吟醸 磨き三割九分
うえちん
(♡♡♡
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うえちん
Junmai Daiginjo-genshu, unfiltered, raw, self-pumped.
Served with ikura sea urchin and crab bowl procured at a Hokkaido product exhibition.
It is slightly carbonated and fruity, yet has a robust flavor that is as good as the rich seafood donburi. (It is a very good drink.)
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Ichinokuraスパークリング純米酒
うえちん
Sparkling Junmai-shu (slightly fizzy nigori). It has a fruity aroma, but with a crisp acidity and bitterness.
It is said to go well with dishes containing dairy products and fat, so we drank it at home with ankimo and yakitori miso sauce.
At first, I thought the sourness and bitterness were too strong, but when I combined it with the dishes, it became an addictive taste.
(Thank you!)
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うえちん
The unique taste of sake brewing. It has a clean aftertaste.
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うえちん
It has a gorgeous aroma. The sweetness remains, but the dryness of the flavor makes it feel smooth.
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うえちん
I bought it last year at Chiyonosono Shuzo in Yamaga Onsen.
The moment you take a sip, it's full and fruity. But it has a refreshing aftertaste. Easy to drink.
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