Today, too, I am drinking alone.
I hit a sake shop that is considered a sacred place in Tokyo.
I was surprised to see so many people there, as well as a variety of sake.
- Koyama Shoten
- Nishinomon Junmai Daiginjo Araubashiri
- Nishinomon Junmai Daiginjo Araubashiri Taste Evaluation
- Today’s snack
Koyama Shoten
At a liquor store in Tama City, I picked up a bottle of sake with a stylish label that I had not seen very often.
Nishinomon Junmai Daiginjo Araubashiri
There is also an east gate. Loved the unique label design. The label on the back is unusually detailed.
The brewing water, the yeast used, and even the toji’s full name.
If you look closely, you can see that the brewing water is from their own well, their own family’s well. I’m curious!
The brewing water is the water used as the base for making sake, and it is also used to wash the rice used to make the sake.
It is arabashiri, or first pressing, or freshly squeezed and has a natural shwashy feeling.
This is a seasonal product available only during the winter season.
The bottle name is written in English in a stylish manner!
Open the bottle.
Ginjo aroma of rice. It has a sweet aroma.
gulp
Nishinomon Junmai Daiginjo Araubashiri Taste Evaluation
It has a shwishy feel. It is natural gas. This is only found in Arabashiri, and the fermenting gas is being released rapidly. No bitterness. It is easy to drink. Daiginjo of the royal road, with a moderate aroma. A little sweet, suitable for aperitifs. It goes well with salty food. Excellent with chocolate. Not too spicy.
Today’s snack
The classic edamame definitely goes well with sake. As always, a stable good match. Edamame is delicious from summer to fall, when it is sweet and tasty.
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