The third sake of the 3 sake tasting is Iraka. I can't read it.
This is the first time to drink it.
The aroma is banana-like and fruity.
Fresh mouthfeel
The inside is clear and fresh.
The aftertaste is gentle, dry, and refreshing.
If you pair it with a Tsumami, you may forget that you are drinking it (lol).
The second of three sake tastings is Gokotsuru.
It is also delicious.
The aroma is discreet and fruity.
Mild and slightly tangy on the palate
The middle taste is slightly peculiar, sweet and delicious.
The aftertaste is spicy and lingering, stimulating the back of the throat.
I wonder if it has a high alcohol content. It is a little peculiar compared to Kuromatsu Senjo, but it is a delicious peculiar.
When paired with pickled nozawana or turnip as a snack, it really disappears as if it is wrapped up.
A little drink from Monday's regular jogging
At Nagano antenna store. I came here to buy some Nagano Tsumami, but I drank it lol.
Tasting 3 kinds of sake.
The first one is Kuromatsu Senjo. It is my first time to drink it.
The aroma is sweet pineapple.
The mouthfeel is sweet and a little tangy.
The inside has a strong umami flavor.
The aftertaste is dry and lingering.
The type of wine is classic modern.
It seems to be very robust, but it is very easy to drink.
The aroma is like freshly picked bananas and white peaches! The sweetness and acidity that remind you of Japanese pear are fresh, and the smooth mouthfeel that you can't help but feel the goodness of water and the clear, light finish are also very pleasing.
At the hiyaoroshi festival. There was no time to drink it slowly since it was a tasting, but as usual, it is a delicious sake with a restrained aroma and umami flavor!
After one summer, it has matured to a rich flavor just in time for the arrival of autumn.
The crisp, dry taste has been maintained, but the aging process has given it a softer mouthfeel.
It is a traditional hiyaoroshi sake, which is made from fresh sake, so it has a strong umami (flavor).
Dam Mature!
With the cooperation of Nagano Prefecture and Sakuho Town, we are experimenting, researching, and promoting the use of the audit corridor of the prefectural room dam built for flood control in the blessed nature of Shinshu, not only as an effective use of existing facilities, but also as a method that reduces energy load and is distinct from the standardized storage method of refrigeration.
Experiments and research on storage and maturation over the summer are conducted and released!
The pleasantly soft mouthfeel and gorgeous gin aroma are bright and mellow, and the depth of flavor has increased over the summer.
Sake from Iida is rare.
It has no peculiarities and is full-bodied.
Recommended to be served cold to lukewarm.
Junmai Namahashime sake made with the utmost care and attention to detail.
Juicy and I like it too much 🍎.
Personally, I recommend drinking it on the first glass.
Nagano R yeast, a malic acid high producing yeast developed in Nagano Prefecture, is used to add a clean "malic acid" derived taste and the flavor of glutinous rice. This unfiltered, unpasteurized sake is made with 23% koji rice and has a robust flavor despite its low alcohol content of 13%.
It was created in 2012 as the younger sister of the tadpole.
Miyamanishiki, grown by the brewer's family in Nakagawa Village, Kamiina County, is mainly used to make the same design as Otamajakushi, while also pursuing the individuality of the different rice paddies.
It is a versatile sake that is easy to pair with any meal.
It has a gentle yet elegant ginjo aroma and a full-bodied, mellow flavor that complements food.
It has an alcohol content of 19 degrees!
It is recommended to drink it on the rocks or with soda, but it has a sour taste and can be drunk as a regular summer sake.
Junmai Ginjo made with Miyamanishiki, a sake rice originated in Nagano Prefecture, and flower yeast. This time, it is a super dry, reasonably priced bottle made with "begonia flower yeast". It has a mildly refreshing citrus aroma. Although it has a sake meter of +18, it does not give a flimsy impression and is flavored with a firm acidity. It has a very crisp aftertaste and is recommended to be served warmed.
