Today, too, I’m drinking alone. It’s Halloween.
Are the streets of Shibuya bustling?
I don’t know about that, but I’m drinking by myself.
I thought the design was good, and I liked the design, so I bought it.
Is there any change from the previous version?
To put it simply, bottling and heating is like sterilizing a bath. It is a method of sterilization in which a bottle is placed in boiling water and the whole bottle is pasteurized.
Well, that’s all I have to say about the process.
I’m satisfied if I can taste the difference.
Gulp!
This is sake. It’s not like white wine or ginjo sake.
It has an orthodox taste. There is no aroma when you smell it, but when you put it in your mouth, it is noticeably spicy and smooth to the touch, with a slight sweetness that comes out later.
The design of the bottle gave me the impression that it was a wine, but as the Chinese character for “Junmai-shu” suggests, it is a modernized version of the traditional sake, with less acidity and a slightly neutralizing sweetness that makes it hard to stop after just one sip.
It is a little bit addictive and you can’t stop drinking it after just one sip.
The orthodox strong style seems to go well with the strong taste of Japanese food.
It is an unfiltered, unpasteurized sake, so I guess I felt it was spicy. How was it affected by the bottle-heating? The mystery only deepens. (I’m inexperienced, so I can’t tell yet.)
The sake brewery seems to be famous, having been used on TV. I think I’ll go visit the brewery next time.
The main building of the sake brewery, which is registered as a national tangible cultural property, and the earthen storehouse with white walls that was the setting for the NHK drama series “Sakura”.
Today ended on a good note.
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I drink sake （Ginjo）every day and tell people overseas how delicious it is.
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