I am lifting the ban on drinking alone, even if it is just a dusty one. But there are times when I want to be alone. A classmate of mine who works at a restaurant appeared in the last issue. He is a heavy drinker and has destroyed one of his organs. He likes “Akabu”, which I have been curious about for a while, and finally, I picked it up. I bought it at Fukuhara Sake Shop.
Why are sake bottles brown in color?
Sakura 2022 is very nice. The bottle is clear and you can see the contents, which is rare for sake. Sake (and sake in general) is sensitive to ultraviolet rays, so in order to reduce the UV rays as much as possible, the bottle is made in a shade of color that is difficult for light to penetrate. That’s why the old sake bottles were brown in color. However, the bottle is clean and clear. I think the brewer who chose this bottle and the creator who presented this bottle are wonderful. The emotional design and the pink seasonal cherry blossoms in the color of the bottle. The sky blue color is reminiscent of the clear sky. A nice contrast. Be careful not to drink it too soon after opening the bottle, or the old aroma will come out and the taste will change.
Polishing ratio 60%, 12% alcohol by volume, Junmai-shu with a low alcohol content.
Oh, that’s a warning sign for a gassy feeling.
Nice. Cap bottle with a “Japan” feel. It’s kind of staring at you.
Open the bottle.
The sweet aroma of ginjo aroma is faint. Great sense of gas. It’s like you can tell by looking at it.
Jqapanese Ranking 10th
Iwate ranking #1
Sweet! But not too rich! I don’t know, it’s like some kind of fruit I’ve had before, but I can’t remember…It was delicious!
This should be almost the last of this year’s spring sake…so let’s open the bottle.It seems to be brewed with jun-ginga, and the aroma and taste of strawberry are well expressed. The lightness and acidity of the low alcohol content flows easily through the spring-like gorgeousness and the fleeting nature of cherry blossoms.
It does not come as much as carbonation, but it is more stimulating than regular sake. It is fruity, sweet and very easy to drink. It is suitable for women. Sake like a dessert. It has a sweetness like white peaches. It is like a peach cocktail. It is more like a cocktail than a sake. Rather than imagining an orthodox junmai sake, it is better to think of it as a completely new sake cocktail. A sake that can be drunk like water without any sourness or bitterness. It is so close to a cocktail that it is like a juice n it will go well with any food. Conversely, the lack of spiciness and sharpness leaves alcohol lovers feeling unsatisfied. When mixed with carbonated water, it becomes a yogurt sour, although the goodness of Akabu is diminished. If you drink it with a glass of champagne on a date, you may not think it is sake. This sake makes you drunk, or rather, you get drunk because it is easy to drink.
Chikama, a typical Japanese dish
The entrée this time is chikama. It is reasonably priced and enjoyable.
The feeling of the fish cracking open is very pleasant.
The original “chee kama” dates back about 50 years. Kiyoshi Murakami learned that there was a sausage with cheese inside it from German sausage literature. After much trial and error, he finally succeeded in making a debut to consumers in 1968 under the name of “Oragayuki”. From 1969, it was actively introduced into school lunches. Later, “Chikama,” which had been well received at school lunches, was also sold in stick form to the general market, and became a popular snack with alcoholic beverages.
“Cheekama” requires a knack for opening, so I’ll teach you. Take the red label. Pull the metal head of the body vertically so that the cut is spread out. After that, spread the cut horizontally and pull the vertical stripe on the wrapping to remove all the vinyl.
It was a good day, too.
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