Today is the day of nigori
Sweet and tasty
I've never had amazake before, but it's like amazake
It's a little bitter, like Calpis.
It's a sake for women!
It is a strong drink, but its strength is complemented by a fresh, sweet aroma that makes it enjoyable to drink.
Note that it has a high alcohol content of 19 degrees.
On a trip to Yokohama.
A bit yogurt-y.
I heard it's served as an aperitif somewhere.
It's just like an aperitif, refreshing and easy to drink!
It seems to be a Yamahai sake, but it is not hard to drink!
Today is my wife's homemade hamburger steak.
Yesterday it was my homemade beef stew and pork sautee.
Meat continues to be served, but the nigori sake of Kikuhime goes well with the meat.
As I said, this nigori sake is quite tasty.
Among hard nigori sake, I especially like Kikuhime's and Kawanakajima's.
About 15 years ago, when I lived in Nakano Ward, Tokyo, my favorite izakaya always had this Kikuhime nigori on hand, and I felt it was a safe and reliable sake as a food sake.
Normal sake, Yamahai, special A district Yamadanishiki from Yoshikawa-cho, 1,080 yen per 4-pack bottle excluding tax
This is a gem that shows the greatness of Kikuhime, which uses Yamadanishiki produced in Yoshikawa even for this ordinary nigori sake.
Hi Hiiraccio 🐦.
The cheese on it looks irresistible ❣️ stew also looks like it would go well with the tofu shunting 😻 and the meat and the firm nigori 😊.
Good evening Jay & Nobby😊.
My wife is not a drinker,
My daughter's request of hamburger steak was a good snack and it was lively👍.
We also rediscovered the nostalgia of Kikuhime Nigori.
Good evening, Pon 😊.
It's a cheese hamburger and it's quite a meaty delicacy👍
I don't have a pressure cooker, so I cook the beef tenderloin in a regular pot, but, if you boil (stew) it for more than 2.5 hours, it will become tender.
I bought it without knowing what kind of sake it was, but it was an aged sake with a caramel-like flavor and light color. I drank it at room temperature at first, but then I thought it would be better to warm it up a little, so I warmed it up to lukewarm, and the aroma and sweetness increased.
1595 including tax
It's all kino.'s fault.
I just happened to pass by the sacred place of Yamaoka family, the first Ushiku branch.
So I dropped by 😭
I wish you would quit posting Yamaokaya ramen in the morning 💢.
And I wanted to eat ginger soy sauce ramen!
I wanted to eat ginger soy sauce ramen, but they put their special miso on it, and I realized that I had to top it with their special miso and green onion korocha....
It's all kino's fault.
Oh, Kikuhime's Yamahai Junmai is good ‼️
Lukewarm or hot sake is the best ❤️
It's not a modern taste, it's a strong flavor.
It's perfect for sipping while cozying up 👌
I'm not sure if I'm reviewing the right sake anymore.
It's all kino.'s fault 🤣.
Good evening, Mr. Manachy!
I fell asleep last night and was right to post this in the morning 🤣.
I knew Yamaoka family has special miso! I'll be adding colocher too 😋.
Let's keep the sake reviews to the tekitori👍
豊臣秀吉も求めた能登の美酒 これまで紹介してきた老舗蔵の中でも、最古の歴史を持つ酒蔵です。創業は16世紀末の安SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
日本酒の低温熟成に取り組む事業を掘り下げるため、前回は、千葉県千葉市の酒販店「IMADEYA」による「IMADEYA AGING」についてインタビューをお届けしました。そうした新たな動きの傍ら、低温による熟成に先行して取り組んでいる日本酒蔵も少なくありません。その中でも、1995年から長期低温熟成酒を商品化し、巨大な低温熟成庫を用意して、10万本余りのお酒を貯蔵しているのが菊姫（石川県白山市）です。低温貯蔵と常温貯蔵の両輪で日本酒の熟成の魅力をアピールし続ける菊姫の現状を探るため、現地を訪れました。SAKE Street | プロも愛読の日本酒メディア
