This sake is said to be best when heated to around 45 degrees Celsius. On this day, it was served hot, but it was very light and dry, which is typical of Japanese sake, soaking into your body at the end of the cold year.
It was a perfect match for the fried daikon radish!
Ingredients: rice (domestic), rice malt (domestic), brewers' alcohol
Yeast: Hanbei yeast with a kura
Sake degree: +4
Acidity: 1.3
Two of us went out to Yotsuya and found an empty counter at a yakitori restaurant. There were only three kinds of sake.
The cold recommendation among them is this Drunken Heart Inaho.
It has a soft taste and a mild flavor that does not interfere with the food. We enjoyed it with Niigata's specialty, tochioage (fried bean curd).
Alcohol 15%.
Rice polishing ratio 60
Sake meter degree +2.5
Acidity 1.6
Amino acidity 1.3
