☀️
It was served at room temperature🤗.
The sake in the glass seems to sparkle ✨ with an amber color.
The taste is pure rice but with a thick, mature taste.
I completely forgot to take a picture, but it went well with the tartar sauce that came with the sea robin rare fry 😳.
I advocate the theory that aged sake can go with tartar 🤗.
At Kinosaki
Smoky, then refreshing with acidity afterwards
How is it with sashimi? I thought it would be good with sashimi, but it turns out to be surprisingly good.
Can be served with dashimaki and oden.
A blend of 2014BY and 2015BY. At room temperature, it has a closed, scruffy feel. When heated, it has a good umami and sharpness. The sense of maturity is surprisingly modest.
Purchased at a sake shop in Kinosaki Onsen.
I can feel it popping in my mouth, so...
I wonder if it is slightly carbonated...
Dry, crisp and beautiful sake🍶.
I thought it would go well with delicious red raw tuna.
I opened it and it matched well as expected!
Tajime
Takezumi Junmai Yamadanishiki Kaze no Sake, light and smoky
This brewery is located in Santo-cho, Asago City, Hyogo Prefecture.
Yamadanishiki" from Hyogo Prefecture is polished to 70%.
Aged for nearly 10 years.
Gently smoky aroma even though it is not roasted.
The aroma is gently smoky even though it is not roasted, the flavor of rice is deep, and there is a sense of maturity.
The taste is soft and mellow, with a mellow aftertaste.
It's also great lukewarm or hot!
#Nihon-shu
Here is my second glass in Kobe, an aged sake bottled in 2019. When drunk hot, it has a sweet aroma of roasted chestnuts. Smoky, smoky and pleasant aroma. It also reminds me of dried bonito soup stock. It was served with spaghetti with sakura shrimps, but the aroma of the savory sakura shrimps brought out the aroma and it was a perfect match!
Refreshing,
Not as acidic as one might expect.
First drink of the day
(Excluding the toast.)
Is this the right choice?
Polishing ratio 60
Gohyakumangoku produced in Toyooka City
R5 brewing
This is the first time I've been to Takezumi. Or rather, I didn't even know it. I didn't even know which prefecture it was from, but when I heard it was from Hyogo, I felt somewhat relieved. To begin with, I am often impressed by the taste of Kansai sake these days, so it was a pleasant surprise!
It is fresh and transparent. The attack is clean and plain, and it is fun to see the umami rush in immediately after the impression.
It is a dry sake with little sweetness, but full of umami, and perhaps because of the freshness derived from the direct fermentation at the tank mouth, it is a very satisfying sake on its own. It has a certain taste that makes you think that this is what good sake is all about.
On the first day, it has a mildly acidic, citrus-like aroma, and its transparency is well balanced by the bitterness and acidity, making it a sake that can be drunk for a long time. The acidity settles down after the second or third day.
It is an excellent match for Japanese dishes that enjoy the flavor of the ingredients, such as fatty raw bonito sashimi, sautéed fresh onions, or fried egg with garland chrysanthemum!
