3) Hatsuageshibori Junmai Genshu
Hatsuage new sake just released last month
You can smell the freshness of the new sake, but when you sip it, it's still unpasteurized sake❗️It's a bit thick😊.
I'm sure you'll agree that it's the best of both worlds. I'm sorry. I'm a bit of a gullible idiot 👅.
I️ drank it with the shime mackerel made from the Okimae mackerel landed in Hachinohe.
Original sake "Hara".
What a simple and easy to understand name❗️And it even has the power and enough impact!
The aroma is still modest. The alcohol content is 19 degrees, which I found out later.
You can't gulp it down, but you can sip it along with nishin no kirikomi (cut-up herring with koji).
The sticky feeling of the Kirikomi played a good game with the powerful Genshu.
The first day was filled with water, but it was finished with the help of the relaxing water.
Go with the young elite of the workplace to the sake bar attached to the Tohoku product exhibition that was held for the first time in a year!
What we wanted was a set of three different kinds of sake from each prefecture in Tohoku.
First, Aomori Prefecture set. This time, 3 brands of Hachinohe sake
With the same Aomori set (shimeji mackerel, nishin no kirikomi, dried squid and camembert cheese)
Nyozora unfiltered unpasteurized sake (left photo)
A little subdued aroma, fruity in the mouth❗️It's really alive.
I'm sure you'll enjoy it.
Photo right
Eat-in corner of the Tohoku products exhibition at the department store
The standard Junmai-Ginjo is good, but it's a clearer, fresher, clearer taste because it's unpasteurized, and because it's an inside job.
center of the picture
Eat-in corner of the Tohoku products exhibition at the department store
This junmai sake won the highest gold medal in the 5th heated sake contest.
It has a mellow, sweet taste with a -12 degree of sake, but it's not as sticky as it should be.
Due to the restaurant's system, it was served cold, but next time I'd like to try the hot sake.
Photo left.
Eat-in corner of the Tohoku products exhibition at the department store
Sake brewery in Higashine City, which produces the largest amount of cherries🍒 in Japan
Made with Dewa-Sanshu from Yamagata Prefecture and matured at low temperature for a year to produce a gentle and soft taste.
Eat-in corner of the Tohoku products exhibition at the department store
Aomori's sake is now so well established that Aomori's sake is synonymous with "Taishu" or "Taishu".
For nearly 50 years, we have been insisting on handmade Junmai sake made with hanabuki snowflakes from Aomori Prefecture.
The faint aroma of Muscat, the flavor of carefully grown rice, and the sharpness of the rice, yet it's a beautiful syochu liqueur that you want to savor slowly but tend to drink too much of.
Photo right
Eat-in corner of the Tohoku products exhibition at the department store
It is made with locally grown rice, Hitomebore, rather than sake rice, which conveys the flavor of the rice.
It is dry with a sake rating of +8, and will go well with strong flavored dishes.
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Eat-in corner of the Tohoku products exhibition at the department store
Sake brewed from the sake brewed in the principle principle principle brewing method using "Ginotome" from Iwate Prefecture.
Sweetness, umami, and sourness are harmoniously blended, and it seems to go well with most Japanese food.
Photo left.
Eat-in corner of the Tohoku products exhibition at the department store
It is made with Iwate-grown "Gin-Otome" rice and multiple yeast brands that are fermented at low temperature.
Sweet with a nihonshudo rating of -2, the taste of elegant fruit is ideal for aperitifs.
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Eat-in corner of the Tohoku products exhibition at the department store
It's quite dry at +8°N, but it has a good balance of flavor and acidity, so you can drink it without feeling too hot.
Pair it with smoked Miyagi Prefecture beef tongue (front row, right) and miso-marinated fried tofu (center) for a perfect match!
After all, the combination of local sake and local ingredients is Teppan!
Photo left.
Eat-in corner of the Tohoku products exhibition at the department store
The alcohol content is 15-16 degrees, which is high for an unpasteurized sake, but the combination of ingredients from the same Miyagi region makes for an excellent match, and I drank it all in the blink of an eye.
Especially when paired with salted sea squirt (pictured front row left) ❗️
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Eat-in corner of the Tohoku products exhibition at the department store
The scent of Yumenoka, a type of sake rice produced in Fukushima Prefecture, is used. All Fukushima Junmai Ginjo sake brewed with Fukushima's "Utsukushima Yume Yeast".
Well balanced flavor and acidity, slightly dry and beautiful
Photo left.
Eat-in corner of the Tohoku products exhibition at the department store
Gentle in aroma, tasty and sour, this is a standard sake for room only.
It will be enjoyed in a wide range of temperatures, regardless of the season.
Photo right.
At the eat-in corner of the Tohoku products exhibition in a department store
Although it has a sweet aroma unique to unpasteurized sake, it is surprisingly light in the mouth. The carbon dioxide was not too strong, so it was easy to accept.
It might be because I was drunk.
Photo right.
At the Eat-in Corner of the Tohoku Products Exhibition in a department store
Fruity and crispy, goes well with Miyagi deep-fried tofu marinated in miso!
