Today I have Nabeshima’s Kitashizuku.This sake seems to be made from Hokkaido rice.Therefore, the label is also blue, just like in Hokkaido.The last bottle of 720ml was available at the liquor store, so I hurried to get it!
It still has the gaseous feel of Nabeshima.The color is typical Nabeshima.There is a little gas, but it is also faintly colored with white.It is also full of gas, so bubbles appear at first.KITASHIZUKU means dew of north.
Now we are drinking.This is really grape-like sweetness.However, it is not too sweet, but it is refreshing at the end.I was surprised at how juicy it was when I drank Nabeshima’s New Moon the other day, but this is also very tasty in the form of grape-like sweetness.I can also taste a hint of gas.The color of the sake also looks somewhat blue.But still, this sake has a strong sense of subtle gas.It tastes more like a grape-flavored rum than a shwashy taste.It is delicious on its own.
I can drink this by itself easily.It’s so good.I made Chikuzen-ni today, so I grilled the thighs in advance.Recently I’ve been grilling leeks using the leftover juicy chicken oil.
I simply cut up two 3cm leeks and bake or stew them over low heat for about 30 minutes to soak up the remaining oil, and the result is a very tasty dish, albeit a bit greasy.Now, let’s try it with this.The sweetness of the leeks from the grilling matches the salt and pepper.The oil from the chicken soaks into the leeks, and since it is the oil from the chicken thigh, it is like eating leeks with leeks.
This sake has the sweetness of grapes at first, but it has a sharpness at the end, so it goes well with the sweetness and spiciness of the green onions.
I will put shichimi (seven spices) on the green onions.This will be good.Yes, it is good even if you put shichimi on it.I’m going to pair it with NABESHIMA.How can it not go well with Nabeshima?
Yamadanishiki has been considered the KING of SAKE rice of Japan until now, but in the last few years, its taste seems to have declined by the heat.Perhaps the quality of the old Yamadanishiki is now being sought after in the cooler climate of Hokkaido.By the way, the variety called “Kitashizuku” is said to be a child of Oumachi.
Today is already the end of the year.So, as another appetizer, I prepared red and white fish cake, Datemaki kombu-maki cheese.YAMMY!
sweetness:3/5
umami :4/5
fruity:4/5
Acidity:5/5
Balance:4/5
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