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sikamaruFinally, we were allowed to drink something amazing. The rice polishing ratio was a whopping 7%. That's like 2% body fat in human terms. The rice was polished and polished, and the temperature was thoroughly controlled. You can't drink this at home. Beer freezes at around -2℃. Sake freezes at about -5℃.
The taste is not muscular, but the flavor and aroma is broad and robust, yet refined to the core. The aroma and taste are very clear, and the umami and sweetness are very strong. There is almost no bitterness or acidity, but the taste is naturally refreshing. It goes well with meals as it refreshes the palate each time you drink it. It is as if all of sake exists in the clarity of sake polished to the utmost limit.
As one would expect from the Shinzawa Brewery of Hakurakusei. sikamaruThe second cup was kawasemi from Kariho, a sake that made quite an impression on me since I was a university student and enjoyed a Junmai Daiginjo from Kariho, which made me a sake drinker.
Personally, I have an image of Kariho as a dry sake, but this kawasemi is an autumn sake, so it has a smooth, umami taste. It is orthodox and seamless. It also has a nice sharpness.
Kariho Kawasemi from Akabu's Amber. It is a pleasant change. sikamaruFirst time at a sushi restaurant in 3 months, Akabu no Amber. This sake perfectly matches its name, label, and taste. It is similar to the Juro-Man I drank before, but it is mellower overall, with an elegant sweetness. However, it has more luster than Juroman, or rather, it has a unique transparency that is called amber.
It is sweet but refreshing, mellow but with an edge. I have the impression that if you leave it up to the sake sommelier here, he will serve you a very distinctive sake on the first glass. I guess he has the knowledge and experience to find the right balance between the sake and the food.
If I asked for it myself, I would probably order Tobiroki or Yasupai right away. Well, of course Tobiroki is delicious. I would buy Akabu no Amber if I could find it. sikamaruFinally, a good one. Kuheiji's Betsuatsurai Junmai Daiginjo. It has been quite a while since I have had a Kuheiji. It is well-balanced without daring to show too many characteristics. The aroma and taste are both wonderful. It was the perfect closing drink. Thank you very much. sikamaruThe second glass was from Sanchoroku Farm. It has a strong gassy taste, like champagne. The balance of sweetness and spiciness is exquisite, and the sharpness makes it easy to drink. The anticipation is high as the nigiri finally begins. I honestly don't remember the difference between the different farms, but it was probably the most gassy and refreshingly sweet. Roku, Ni, and Go, in that order? ma-ki-Good evening, sikamaru.
It looks very delicious 🎵.
I got a bottle of Rokufarm too, and I'm looking forward to drinking it more and more after reading your post 😊. sikamaruGood evening, ma-ki-. Thank you for your comment. I am envious of your six-farm get. Please note that I have a sweet tooth, so even though it is refreshingly sweet, it may be quite sweet for some people. sikamaruI don't buy Mitsui no Kotobuki myself because of its dry image, but I liked this one. It is a summer sake, fresh and fruity. It is the type of sake you would want to drink in summer, as it has a pleasant lactic acidity. It was also perfect for the first half of a sushi snack. I really appreciate that you always choose great sake (that I like). sikamaruThe last one is the birthplace, Five Farms. The last time I bought and drank it myself was at two farms. I honestly can't tell the difference in taste between the two farms, but I think this one is a little more refreshing. I think the Ni-Farm was sweeter than the other one. (This is completely my own personal opinion.) At the end of a meal, it's very nice to feel it flow nicely, but in reality, it's a delicious drink at the beginning, in the middle, or anytime. sikamaruOnly those who chase two hares will catch two hares. Such a cryptic catchphrase, isn't it? The taste is soft, with a sweetness that is typical of Aizan, and is nicely integrated, just like a Junmai Daiginjo. The aroma is moderate, and the overall sense of cohesion is high for a draft sake. It must be really hard to make. When drinking it, you want to kill two birds with one stone. sikamaruThe first drink at a sushi restaurant. It starts with a seasonal light nigori. It is slightly sweet and the nigori is silky. It is not too assertive, but it supports the flavor of the dish well. It is delicious. sikamaruI asked for one more drink at the end and got an amazing one. It came out that I would never buy and drink it myself. He recommended that I should definitely drink it, so I did. The flavor is amazing. It has a mellow aroma and a rich umami that is easy to drink, which is no longer a mystery. And it goes properly with sushi at the end of the day, such as winter fatty tuna and sweet clawed conger eel. We had great sake and great sushi. sikamaruMaybe for the first time, Koryu. It tastes much cleaner than I imagined. I thought it had a heavy taste. Sorry. It goes well with fatty winter tuna. sikamaruSushi New Year's party. It is easy to drink and goes well with tasty snacks and pleasant conversation. I can drink it all the time. sikamaruThe second drink of the year-end party. Orange label makes me think of autumn sake on its own. I don't often buy orange labels myself. I am not attracted to it. But so far, I have never been disappointed with orange label. It is mellow and has no peculiarities, but I imagine it is characterized by its umami. I had an image that Izumo Fuji was rather dry, but I was nicely betrayed. sikamaruA drink at a year-end party. It is a family-like drink where everything is in natural harmony without any sense of discomfort. The food, the space, the flavors, everything is in mellow harmony. Akabu is a family. sikamaruThe third (and last) cup was Tanaka Rokuugo. The impression was that it was even more umami than Tobiroki and Hakurakusei. However, for fatty fish in winter, it is necessary to have this kind of punch to reset the palate and achieve a synergistic effect of umami. It is the best when it is delicious both to eat and to drink. sikamaruThe second drink at the sushi restaurant. Another nice Junmai Daiginjo sake. I thought, "Isn't the order reversed? But when I drank it, I found it to be a little sweeter than Tobiroki's Junmai Daiginjo, and it was gorgeous, perfect for the middle part of a meal. This is a sake that makes me look forward to its future development. It is perfect as a food sake. sikamaruFirst drink at the sushi bar. Nice sake, too good for the first drink, but top notch as a top drinker. It has a nice umami flavor, but it is not heavy. It has a sharpness, but not at all like it is forced to be sharp by bitterness or acidity. It's a complete sake. sikamaruThe third cup was Houou Mita WINE CELL, which, as the name suggests, has a fresh taste with white wine-like acidity and bitterness combined with the delicious flavor of rice. It has a beautiful taste with a nice sharpness, so it is perfect as a closing drink. You may be tempted to think you can drink more, but it is important to control yourself. sikamaruThe second drink is a yui with laughing characters. I like this label. The taste is clean and clean, sweet and delicious. It is my favorite flavor. The meal was great as the nigiri was just starting and the atmosphere was very exciting. Even though the sake has such a pronounced flavor, it goes well with the food. It is a marriage of the skill of the owner and the skill of the sommelier. sikamaruThe first drink at a sushi restaurant. Mr. Yamamoto also has a good beer. This is my first time to try orange. I think it is one of Yamamoto's richer flavors. Yamamoto has an image of being rather dry, but Orange spreads the umami of the rice and disappears quickly. It is like a crisp special junmai. It is delicious. RecommendedContentsSectionView.title
