Timeline
うぴょん（豊盃こそ至高）Rice："Hanabukiyuki" produced in Fujishiro, Hirosaki City
Rice Polishing Ratio : 55% (Koji), 60% (Kake)
Sake Degree: +1.0 to 3.0
Acidity: 1.4 - 1.6
Yeast used: In-house yeast
Alcohol content: 16%.
This is a new sake made with Hanafuki, which is rare for the Miura Sake Brewery. While the smoothness on the palate is always present, there is a gorgeous rice aroma with more than a hint of sweetness. This is followed by a thick rice flavor. There is sweetness, but more than that, umami penetrates the body. The wine finishes with an acidity that is different from that of Hachisen and a crisp aftertaste. It is definitely a sake to be paired with fish. Although they are the same sake, this sake has a different character from the directly pumped raw sake made from Toyobai rice. It is said that Toyobai is the brand that led to Toyobai being called post-Jushidai. Miura Shuzo is indeed a master of the art of making sake rice dance in the clear water of Mount Iwaki. Tonight's Toyobai was also very delicious. Thank you very much for your hospitality.
Later in the evening
Oh, it's divine when I eat it with grilled flounder. Too delicious. NaoqiComparison of Junmai and Junmai Ginjo from Abeno
The Junmai is sweeter and richer.
The Junmai-Ginjo has a cleaner, more acidic taste.
It is easy to tell the difference when you compare them.
Delicious! Tomo-kichiI had a great sparkling on the corner and had to repeat it because it was so good.
It is sticky and sweet.
It is delicious, but maybe sparkling is better for this time of the year for kijoshu. Tomo-kichiDistinctive label. Red bird...Hiroshima by the color.
Fresh acidity, sweetness, and a strong flavor...certainly goes well with mozzarella😃. T.KWe compared Izumo Fuji and Collage at the corner bar.
Izumo Fuji is slightly sweet, but not too sweet, and you can drink it dry and refreshingly.
The tartar sauce with pickled ginger was a great match and enhanced the taste of the sake.
I often drink sweet sake from the Tohoku region, but I was able to learn something about the quality of sake from western Japan. たけぽんI like the standard Dodara, so this is the first time I've tried the raw sake.
This is good.
First, there is a faint sweet aroma. When you take a sip, you can feel the freshness of nama-shu and a refreshing sensation goes down your throat.
This is good.
Tomorrow I am going to a running competition in Yamanashi, so I'll keep it light today.
たけぽんIt was served with yakitori and chilled tofu. かつたまI prepared a sake with an auspicious name for New Year's Day. The first day we drank it cold at room temperature, but it had no characteristics. On the first day, I drank it cold at room temperature, but it didn't have any special characteristics.
The next day, however, I heated it up and found it to be very good. The flavor and umami of the sake came out very well. るりるThe low alcohol content makes it easy to drink without feeling alcoholic. RecommendedContentsSectionView.title
