Timeline
moemifThird drink of the day. Brewed in Shiga, northwest of Lake Biwa, using local sake rice Tamakae. Made with local sake rice, Tamakawai. Warmed to hot. It has a strong umami flavor and is mild. Well-balanced acidity and sweetness. Best served with aged cured ham, where the two personalities combine. moemifThis was my second drink of the day. The other day, I had a very good Etsukaijin junmai sake (Akaban Omachi) warmed up, and this time I had a junmai ginjo (Hachitan-Nishiki) lightly nigori raw, served cold. It was great with cold vegetables! But my memory has drifted. Just a reminder of what I drank. moemifThe first drink of the day. Very soft and light on the palate! Elegant and fruity. In terms of color, it is exactly the light peach color of the package. tjrContrary to the cute packaging, this is a Junmai-Namaishime sake with quite a lot of gusto. Firm. tjrWarmed sake. Good (too drunk to remember). tjrThis is a matured sake, having been laid down for 10 years in the 2008 B.Y.. It has a sweet, caramel-like aroma, a strong umami flavor, and a surprisingly clean finish. Goes great with heated sake. The newspaper conveys the atmosphere of the time. tjrWe had it at room temperature and warmed up. The combination of Shiga, Namahashiro and Tamakae is similar to the Shichibonjari we had the other day, but the flavors are completely different. tjrMuscat-like aroma flavor, gas, and a super dry dryness with a sake degree of +16.5, a type I have never had before. Very tasty. tjrIt has a refreshing daiginjo-like mouthfeel, followed by a firm and distinctive grain flavor. The taste of sake was concentrated in spite of the low alcohol content. くまくまBuroisen drink comparison ❤️. くまくまThen Chochin and Hyogo raw oysters❤️. くまくまFollowed by a pairing of Shiga nigori sake and chicken white soup ❤️. くまくまThe first of the New Year starts in Shinomine ❤️. RecommendedContentsSectionView.title
