It's a super king record among king records. This is a medium-sized bottle, so it is quite thick.
It has a strong alcoholic taste that makes it worth drinking.
It's quite delicious.
A very fizzy sake.
There is little aroma for a nigori sake, and it is easy to drink like soda water.
There is a slight sake aroma in the back, but it may not be enough for those who like sake with a strong umami flavor.
The taste is quite refreshing.
But at the end, the flavor spreads to the back of the throat.
It may not be enough for those who like sake with a strong flavor, but I think it is a form of deliciousness.
Yokohama Kimishima-ya limited edition of Matsu no Tsukasa from Matsuse Shuzo, a sake brewery in Shiga prefecture (bought at Ginza store).
I had drunk Matsunohji when I was in Kyoto, but I didn't think it was a collaboration in Kanto, so I bought it as soon as I found it.
It is made from Yamadanishiki produced in the Sannoue district of Ryuoh-cho, and the rice polishing ratio is 50%.
It is very good as a food sake because it is full of flavor while it is refreshing like Matsu no Tsukasa.
When I was drinking it with horse sashimi, it said on the label that it goes well with sukiyaki, so I want to drink it with sukiyaki next time.
It started out fruity, like a white wine, but the more time I spent with it, the more it started to taste a little different...
It wasn't exactly to my liking, but it had a really cute label and was perfect for drinking while feeling the remnants of summer.
Sake after a long time
It seems to be the smallest sake brewery in Akita.
You can feel the mellow sweet aroma in the refreshing sake of Akita.
It is very easy to drink, but it has a good taste.
Hachimaru is the reason why I love Orochi so much.
It is slightly sweet and delicious.
I used to be astonished that the bitterness in sake could be so delicious! I was astonished in the past, but... Now, I'm completely in the swamp of Hachimaru.
Well, to put it mildly, I'm immersed in the sake swamp up to the top of my head.
It's a sake that I personally like and dislike very differently.
If you find it delicious... I think I'm qualified to graduate as a sake beginner. I secretly think so.
It's a little late for that.
I've noticed that a lot of people don't do a good job of tagging their sake.
There is a star on the label and the number of stars is written on the back of the label, but many people don't tag it properly.
I thought the Shimane check-in would be Ouroku, but my wife was going to be near Kimijimaya, so I told the clerk what I liked and asked her to buy it for me (honestly, I was a bit surprised that she would buy something other than the brand name Ouroku 😅).
I think the price is a bit high for Ouroku in general, but this Kekei is also 55% polished Yamadanishiki for 2,250 yen, which is not very cosy.
This kei is one of the lightest type of Oiroku Shuzo.
It has a mineral feeling that goes in easily, and when it goes down the throat, it has a fruity and sweet aroma like a melon that lingers and is pleasant.
On the other hand, when you taste it slowly in your mouth, the sweet aroma of white flowers is too much for me personally. Also, the flavor of the rice is vague and stagnant.
This is a sake with a lot of weight to it, but I thought it would be better to drink it with a meal as a midday sake😌.
★One of them is still delicious!
Suddenly, I found a 300ml drinkable size, so I bought it!
I married it with sashimi of sea bream and plum shiso vinegared mackerel, but I think that Ousachi is a good match with sashimi.
