We changed riverbanks and went to our main restaurant. And ikaninjin again at tsukidashi🤭The customer service and the atmosphere inside are good, and it looks like it is crowded with local customers. Above all, the price of alcohol is more reasonable than before. 👍️
The second sake was a clean, dry sake similar in style to Yuzu. This one has more of a lingering umami taste in the mouth.
I couldn't help but reach for a brand I'd never heard of before 💦Kitakata sake.
Next is the warehouse drums 😆.
This is also a first for you: ☝️
It has a firm taste and a sour aroma, just like Yamahai 😊.
I drank it cold, but enjoyed it heated from the middle 😁.
The aroma is much fuller when heated, perfect for long autumn nights 😆.
It is not my favorite sake, but I bought it because of a pop-up saying it goes well with sashimi, and it certainly does! It is not my favorite sake, but I bought it because of a pop-up saying it goes well with sashimi.
I was told that this sake is sold under a different brand name in my hometown, but is a staple at izakaya (Japanese style pubs). I can see why.
Junmai 🍶 dry +10 nigori raw ✨ Koji rice: Miyamanishiki🌾 Kake rice: Chiyonishiki🌾.
Shuwa🫧 Refreshing ✨ A little sake-kasu type. Definitely dry, a bit strong. It was a nice crisp sake to finish off 😆.
Bonten @ Takadanobaba 20240719
The Obon holidays are here.
It feels like the holidays are finally here at last.
It is a +13 super-hot sake, but you don't feel it so much.
It may be the mellowness characteristic of nigori (nigori) sake.
The alcohol content is 18%, but you don't feel it.
It is dangerous because you can drink it so easily.
Alcohol content: 18%.
Rice polishing ratio: 60
Sake meter: +13
Yeast: TUA