Today, I’m drinking alone. I’m still strolling around looking for good sake. I found this one, which I often see on the Internet. I found this guy, Ubusuna.
- Ubusuna
- Ubusuna taste evalution
- Today’s snack
Ubusuna
The pattern is distinctive, isn’t it? I had been eyeing it for a long time. Finally, I bought it. When I looked at it closely, I noticed that there was no information about the rice polishing ratio or the specific brand name. I feel that they are very particular about their products. And it’s raw sake!
The official website of the brewery is quite impressive. It seems to have been damaged by the Kumamoto earthquake.
It says that the soil produced this sake. It is Yamada Nishiki, isn’t it? When I bought it, the clerk told me to be careful when opening the bottle. Please be careful when you open the bottle. It has exploded three times. Once on a train, the second time in the kitchen, and the third time in the car. It is horrible. However, I already know the countermeasure.
The label looks as if it will break the seal.
Screw cap.
Open the bottle.
But then…. As soon as I tried to remove the cap after venting a little. The bottle was opened automatically with full of energy. It is really no different from champagne.
Only the remnants of the shimmering gas tell the story.
I wish it would give me a break. It’s heartbreaking.
I really don’t want to do much, but I kept it with the gas removed.
The aroma is of the current trend of Kido type aroma.
Gulp.
Ubusuna taste evalution
It’s a schwarzingly slightly carbonated. A clean taste of rice. It’s no different from a crisp champagne. It is not too much to say that it is almost a Western wine. It is suitable for women. Aperitif. An aromatic sake. It is easy to drink even for beginners. I think this is best drunk by itself without food. It increases appetite.
Today’s snack
I bought this on purpose. Deep-fried salted ginkgo I enjoyed it so much when I drank it before that I went all the way to a specialty store to buy it. This snack goes well with any kind of alcohol.
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