Continued from last time. A party fiasco at noon. Actually, let’s drink this sake together at this gathering. It was previously featured in a magazine at the Niigata prefecture branch in Shibuya, and the bottle had a strong impact on us. The price was so high that I hesitated to buy it the first time I saw it, but the second time I decided to buy it.

NisikiGoi
Ingredient Details
What is “Goldfish Sake”?
Opening the bottle
Taste Evaluation
today’s dish

NisikiGoi

Ingredient Details

I did a lot of research, but there was too little information about this sake. And there was almost no information even in magazines. The rice polishing ratio is also a mystery. The purpose is to let people just drink it without looking at it and think it tastes good.

Official site→Here

Remember, the sake in the box is high quality.

The only thing we can tell is that the alcohol content is 17%, which is quite high for sake.

So it’s a carp against goldfish sake. It is rare to see white bottles of sake.

What is “Goldfish Sake”?

In conclusion, “goldfish sake” refers to sake that is so thin that goldfish can swim in it.
The Sino-Japanese War and prolonged recession in the early Showa period (1926-1989) caused a serious shortage of goods in Japan. In such a situation, sake breweries tried to make money by making more sake, and they created “Kingyo-ssake,” a sake so thin that goldfish could swim in it.

In other words, it is a fake. This led to the idea of grading sake and items that had to be written on the label notation.

The stopper is also of a type I have never seen before. I remember drinking yogurt like this.

Opening the bottle

A little sweet aroma of junmai sake.

Gobbit after Gobbit after Gobbit, since there are three of us this time.

Taste Evaluation

The three people who tasted the sake, including myself, had three different answers. I thought the rice was sharp, and it was made into a Showa-era junmai sake with a light, dry taste. I think it probably falls under the category of “SouShu”. The other two are late sons of a restaurant and sushi bar owner, and are drinkers, so they prefer a more sake-like sake. The moment you drink it, it is fruity, but it has a unique sharpness or spiciness. This may be the reason why I don’t like it. Overall, the taste is complex, with a suppressed miscellaneous taste, and very distinctive. It has a taste that is exceptional compared to other sake I have had. Maybe it tastes good hot. Showa light and dry. It has a delicious, crisp taste all the way through to the end, with a suppressed miscellaneous taste. Since this sake has high potential, it seems to be a good match for dishes with a certain degree of strong flavor or salty food.