Timeline
ペンギンブルーSlightly yellow.
It smells like rice and junmai (pure rice).
The mouthfeel is crisp, light, and summery.
Citrusy acidity and bitterness.
Flavors of apple and muscat.
Afterwards, it rounds out on the tongue, and when swallowed, it has a rice flavor and a slightly spicy alcohol taste.
Fish will be delicious.
Kinshicho Shokusai Tatsu ペンギンブルーForgot to raise yesterday's continuation, part 2.
It's from Abukuma, so it's much lighter.
The rice is soft and tasty, and the taste is pure sweetness of sisterly girls.
Smooth taste and acidity reminiscent of lemonade.
It is comfortable to drink after a heavy drink.
The degree of alcohol content is 12 degrees, designed to be gentle.
Light, with a texture that doesn't catch, but gentle enough not to be watery or too fresh.
Good.
However, I probably would have shooed it down in the first half, lol.
Kinshicho Shokusai Tatsu ペンギンブルーForgot to put up the rest of yesterday's article.
After the Jikin, I'll do something more orthodox.
It is crisp and spicy.
The mouthfeel is smooth and smooth.
A little melon sweetness.
There is a hint of caramel in the back of the alcohol.
The bitter aftertaste finishes with a sharp taste.
When fat is added, it harmonizes with the taste.
Sashimi becomes tasty, tempura becomes tasty.
You can taste the flavor of the sake.
It is a sake that tastes good with rice.
Kinshicho Shokusai Tatsu ペンギンブルーThe sake is made from rice called Asahi.
The aroma is rice-like but refreshing, like a pear.
It is a little tingling, perhaps because it has just been opened.
When you put it in your mouth, you can taste the umami with the acidity.
The acidity is not sticky and does not drag on, while the umami has a strong outline, but it does not expand and is pleasantly attenuated.
Onion slices with dashi ponzu (Japanese soup stock) goes very well with it.
Smoothness increases as the temperature rises.
It is delicious. Delicious.
Shokusai Tatsu, Kinshicho ペンギンブルーSurprisingly yellow.
Refreshing aroma.
Fruity and fresh, with a clean mouthfeel.
Floral flavor, wine-like.
It has a sweetness that is typical of Kuchiman.
A good combination with bagna cauda with summer vegetables.
I especially liked it with daikon radish.
Kinshicho Shokusai Shokusai Tattei ペンギンブルーSoft mouthfeel, apple-like flavor.
Fresh, light and fruity.
Ladylike and easy-drinking impression.
Refreshing but not angular acidity and a slight bitterness give it a summery sharpness.
The image is not so much dry as crisp.
It goes well with natural dishes such as seared baby corn and chicken wasabi.
Seared vegetables with special salt. The taste of the ingredients can be felt and enjoyed.
Shokusai Tatsu, Kinshicho ペンギンブルーOrthodox sake aroma.
Slightly acidic and rice crisp.
Alcoholically dry and sharp, and the rice is powerful and delicious.
The flavor and taste are a bit mellow, but the acidity is sharp.
As it gets lukewarm, the spiciness becomes more rounded and the sweetness of the rice becomes thicker.
It is a man's sake.
It goes well with sashimi of tuna.
A good sake that makes rice tasty.
The tuna chutoro (medium fatty tuna) on the recommended menu is too fresh, marbled, and delicious.
The sashimi here is always reasonably priced but always good.
Kinshicho Shokusai Tatsu ペンギンブルーLees float around in the bottle.
It has a sour taste and is crisper than expected.
The alcohol taste is strong.
The taste is surprisingly strong. The sweetness is moderate and the rice is full-bodied.
The taste is lightly pear-like.
Crisp, bitter and sharp.
Goes well with potato salad with new potatoes. ペンギンブルーThe mouthfeel is clean and dry.
The taste of rice is delayed for a moment.
When swallowed, it tastes like grapes, green apples, and sourness like apples.
The taste recedes, leaving a refreshing sourness.
Tempura is an irresistible combination of firefly squid with squid miso and onion sweetness.
It also goes well with the sweet and sour sauce of the roast beef.
It is a good thickness to accompany the meal.
Kinshicho Shokusai Tatsu ペンギンブルーNot so much sweet and sour, but sweet.
Butterbur, muscat.
Not so much acidity.
Tangy and bitter at the back of the tongue.
The taste rises and recedes more quickly than I expected.
Not as light as I would have liked, but I enjoyed it light.
Kinshicho Shokusai Tatsu ペンギンブルーSari is said to be the origin of the word shari, which goes well with fish. The master says, "It's a very good match for fish.
It has a sour taste.
It has a soft taste, but the mouthfeel is dry.
It has a slight mirin-like aroma and an apple-like flavor.
After that, there is a soft sweetness.
It may or may not resemble sushi rice.
Sake that complements the meal while also tasting the sake.
It was a perfect match with the sashimi.
Very good.
Shokusai Tatsu, Kinshicho RecommendedContentsSectionView.title
