くまくま
Last, a special honjozo of Sagaminada from Kanagawa: ❤️
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相模灘Sagaminada
Popular Comments
Sagaminada...and my favorite Omachi...a perfect balance of sweetness and bitterness...a perfect balance of sweetness and bitterness! It's delicious on its own, but Sagaminada is a perfect food sake 🍶 for maximum performance! Today, I'm having a nabe (hot pot) 🫕♪ with "salted swordfish" from Minami-Boso as a side dish: .... I'm having a little bit of it...
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Fruity aroma of Omachi...sweet aroma...mouthfeel...ummmm Omachi's sweet rice flavor...nothing to say! Delicious... Sagaminada! It's great on its own... but it goes great with fish... and I'm having it with grilled barracuda... and sipping on it...
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It goes well with fish and seafood... I'm having it with bonito sashimi, bonito tataki, boiled skin, and today, sashimi of mehikari that I got during my expedition to Iwaki, Fukushima... I'm having it with small bites...!
Aroma: Slightly smells like seme, yes, Sagaminada...strong bitterness, sweet bitterness! Then it's sharp!
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Sagaminada
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ハム酒
Light but hard entry. The sweetness and acidity are moderate with a strong rice flavor. The latter half is clear and smooth. Miyamanishiki
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ちゃーこ
We had it at room temperature. It is crisp and dry, and it makes even heavily seasoned dishes crisp and refreshing. I would like to try it warmed next time. It may become a little mellower.
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nakopapa
Rice polishing ratio 60%, alcohol content 16%.
This is a new sake of this year. We chose the one without Ori. It is dry and has a strong acidity with a wonderful sharpness that matches the alcohol content.
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Sagaminada特別本醸造 無濾過生原酒 にこり酒
楽しい夜更し
♥♥♥♥ New sake nigori. A little sweet.
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Sagaminada特別本醸造 無濾過生酒
楽しい夜更し
♥♥♥♥ New Sake. Sagaminada's honjozo is delicious. No need to stick to Junmai.
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Sagaminada特別本醸造 活性にごり 生酒
よいどれ♪
I went to the store today and it was just in stock 🥂.
I've been drinking this nigori sake every year for decades!
The first time I drank it, I couldn't open the bottle easily, so I mixed the lees and finally opened it... 🤤 And now, compared to those days, I can open the bottle easily and it has become less leesy and light nigori like and not so different from other active nigori... 🤔 It's also delicious, but it's not so different from other active nigori... 🤔 It's also delicious, but it has the same old smooth and super fermented feeling. 🤔 This one is good too, but I wish I could drink the old one again, the one with the tender and super fermented taste...
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日本酒ジェントルマン
Just the right amount of nigori umami and freshness. Not much acidity.
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小野田 保則
It is Sagaminada, which I have taken the liberty of deciding is my starting point.
...I do so because it was the first time I went to a sake brewery and bought it.
How about this one? Is it mildly delicious?
I am looking forward to it.
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ゆうちゃん
Autumn Agari
A pleasant sense of umami
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りゅーさん。
Delicious
Best match with Oden
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越前蟹 食べ太郎
☆☆☆
まるわ
This is probably the third year in a row that I've paid taxes in my hometown,
My favorite Sagaminada.
Although the ginjo aroma is assertive, there is no doubt about the flavor and sake taste.
The flavor and the taste of sake are unmistakable.
It seems that Junmai Ginjo is the standard sake that represents the brewery.
The taste opened up after about a month at room temperature after the bottle was opened.
The flavor and pleasant ginjo aroma are delicious, too delicious.
This brewery also offers hiyaoroshi and has an online store.
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nakopapa
Rice polishing ratio 60%, alcohol content 16%.
A blend of the blame from all the sake made this season, including Junmai Daiginjo, Junmai Ginjo, Tokusen Junmai, Dry, and Tokubetsu Honjozo. It is matured in its raw state and then fire-aged before shipping. When drunk chilled, it has a complex sweetness, sourness, and bitterness, yet is crisp, and when I tried heating it up for the first time this season, it added a touch of gorgeousness to it. It's autumn, isn't it?
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