Warmed sake is hospitality. Funaki from Fukui is a umami-rich, broth-like sake when warmed.
Today we introduce four sakes, each with a unique character imparted by different land soils cultivated by local farmers from the town of Ryūō.
On a sip, I saw tranquility and floatiness reminiscent of Hokkaido's powder snow.
Classic Niigata dry sake that pairs nicely with a wide variety of dishes.
It was fun tasting the slightly dissimilar sake of the same type but different ingredient rice.
With the excellent hospitality of the chef-sommelier of Chisō Inaseya, I enjoyed the home-aged unpasteurized sake of Tamagawa.
This slightly aged brew has a harmonized taste of nama and a pleasant mature flavor.
