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ないるAt the end of the year, I purchased sake with a Hokkaido support coupon.
I had no hesitation in choosing the "Ancient Capital Yoimiya Autumn," which I could not find in Aomori in September, because there were only three bottles of it left on sale.
The "Summer" was delicious, but the "Autumn" had a mellow flavor that was not too sweet and would go well with any dish.
Today's accompaniments were homemade rice with salmon roe and soy sauce, scallop cream croquettes, iburi goko cream cheese, and stir-fried green papaya.
Description.
Hirosaki's Yoimiya (evening shrine) continues to be held as if to savor the late autumn as if to lament the end of summer. Please enjoy the harmony of the taste that has matured after spending a summer in Hirosaki and the nourishing autumn flavors. ないるPopular Sake Brewery always lets us try different kinds of sake at their tasting sales.
There is one, but it is always a standard sake that is always available, so I have not bought it for a while because I tend to prioritize the limited edition products, but I still prefer this Modern Classic the most.
Today's snacks are Ube Kamaboko with Hon Wasabi and Hon Wasabi Wasabi Donburi!
Description.
Popular Ichi is a small brewery in Fukushima Prefecture that produces only ginjo-style sake by hand, made using traditional methods with old-fashioned tools.
It is a handmade, dry sake with an elegant, gorgeous aroma and lightness that is typical of ginjo-style sake.
Popular Ichi is a sake that enriches modern life and is a true quality sake made by hand using traditional methods. The classic design of the label, with a modern logo by calligrapher Shisyu in the center, expresses both traditional methods and modern taste. 
ないるPopular Sake Brewery always allows you to try all of their sake at their events, so you can be sure to buy the sake you want to drink.
This is an easy drinking sake with an alcohol content of 11 degrees that has a characteristic sourness like squeezed fruit, and is not like sake in a good way.
It's delicious served chilled, or even slightly heated.
The following is from the label description
Due to the long-term low-temperature fermentation technique and the characteristics of the yeast, this sake has an alcohol content of 11% even after fermentation is complete. It is highly acidic, with an acidity level of 20, and its composition is characterized by the fact that this yeast produces more malic acid than lactic acid, whereas most sake contains succinic acid and lactic acid. When it is chilled and served in a wine glass, you can enjoy this sake with its elegant acidity that contains a lot of malic acid and a ginjo aroma with weak caproic acid. RecommendedContentsSectionView.title
