Warmed sake, warmed hot, temperature drops a little and it is ready to drink. Sweet and tasty, with a warming sensation and a lingering taste in the mouth. It was 7 years old, the 30th year of the Heisei era. It was waiting in the refrigerator of a sake bar.
I was told at a certain place that it was the most popular brewery in Fukushima Prefecture, so I decided to try it for the first time in a while.
I used to think Miyazumi was the driest brewery in Aizu, but it was weakly sweet and sour.
I still don't know who is the most popular brewer.
Rice polishing ratio 60
Alcohol 16%.
Sake from Sakurada Sake Brewery, which was completely destroyed in the Noto Peninsula earthquake, was moved to Tengumai's brewery and blended out.
It is slightly dry and easy to drink.
Alcohol content 15%.
Kamikawa Taisetsu Tokachi, Obihiro Daigakuuchi Brewery, 80% polished rice. Easy to drink, slightly warmer than room temperature, and you will never get tired of drinking it. Expensive for some reason.
Hiyoroshi, 60% polished rice from Hiroshima Hachitan 35. It is easy to drink as the temperature is brought back a bit and the mouthwatering flavor expands. Recommended by Nyagomama.