Another dusty day of drinking alone
I’ve always been curious about “Hirotogawa”, and I’ve come across it not a few times on Youtube or in books about sake. I’ve been curious about it for a while, and today happened to be the day. That’s why I bought it. I bought it.
Hirotogawa_Junmai_Ginjo
It’s unfiltered, unpasteurized sake, which means it’s as close to the original state as possible.
This has become popular in recent years. This is a combination of unfiltered, unpasteurized, and split-water methods.
It is said to be round, fruity and full, with a combination of Ginjo and raw material aromas. It has a unique flavor characteristic.
is a sake brewery in Fukushima Prefecture. I looked it up and found out that the brewery was damaged in the Great East Japan Earthquake, and after that the toji fell ill, and the current 6th generation toji has had a difficult time. They have only 8 employees, which is less than a baseball team. Amazing. I wonder if this scale is too large.
Old Cap
Gulp!
The acidity is strong on the palate, and the taste is consistent. The aroma is fruity, but it’s not as crisp and clean as it should be. Overall, it is complex, and the sourness is still there. It seems to go well with salty foods such as grilled chicken and oden. I left it for a while and drank it again. To my surprise, it suddenly tasted good! The aroma was mellow and rich. And yet, it is easy to drink and has no bitterness at the end. I don’t know why, but after opening the bottle, I let it sit in the refrigerator for about a week and it came back delicious. I’ll keep that in mind.
For cheese lovers, it’s great – you can buy it for 9 cents, the cheese is savory and a little chewing is delicious, and I wish it would become more famous overseas.
It is a popular product made by sandwiching cheese sticks with cod or other fish paste. The richness of the cheese and the umami taste of the cod make it a delicious snack, and in addition to the regular “Cheetara”, “Cheetara with Camembert” and “Cheetara with Parmesan” are currently on sale.
Click here for more sake from Tohoku→Here
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