I tasted it for the first time.
The alcohol was powerful and the sweetness hit me, but the finish was crisp and clean. I was surprised at the short aftertaste.
It tasted like Tsuki no I, but I got used to it from the middle. It might be good for one glass or so. I heard it's a "food sake" and that it's good when heated. I'm interested in that too.
I was in Oarai, Ibaraki today, and although it's a little early, I had my first anglerfish hot pot 🍲!
It's full of collagen, so I'm sure I'll be glowing tomorrow!
Oarai is famous for its sake, and when you eat local snacks, you need to drink local sake.
It's delicious!
And the best!
Good evening, Bom Bom Brin.
Local sake with local snacks on the road ✨.
Perfect sake activity. ⤴️
I want to eat anglerfish! I'd love to drink it too, Mr. Tsuki no Ii 🤤.
Enjoy your perfect sake time 😊.
Good evening ma-ki-chan, I took a day off today and decided to have ankou-nabe 🤗.
I was so impressed with the ankou nabe and the zosui (rice porridge) that I wanted to have another bowl of zosui only...but I can't stomach it 😅.
I hope you will try it too, ma-ki-chan!
It is a slightly yellow liquor.
I wonder what this one is - it is not fruity.
It tastes like something you would read in your graduation album: "I want to become an old sake brewer in the future.
Is this what you call "umakuchi"?
Sake is deep and interesting!
Company New Year's Party: ‼️
We went to Oarai-cho to eat anko-nabe at the company's New Year's party!
8,000 yen per person for anglerfish course 🤑!
My stomach is full and my wallet is empty 🤑.
Of course we drink Tsuki no I because we are in Oarai 💪‼️
Compared to Tsuki no I Junmai, Jungin is dry but light and fruity and easy to drink😆.
And the anglerfish dishes are all delicious 😋!
The anglerfish you eat at a random restaurant will inevitably have a unique flavor, but at a well-run restaurant, it will have no flavor at all 🥰.
The monkfish liver is so sweet and rich and has no peculiarities that you can enjoy it without grated momiji or ponzu vinegar 😋.
The ankou nabe is also very tasty, with no need to use ginger or strong miso flavor to cover up the peculiarity 🥰.
I hope you enjoy Ibaraki's winter delicacies, too!
Hello, Manachie! The authentic ankou nabe looks delicious! The angler's liver is also delicious on an impressive level without condiments and I can just imagine the moon wells with a quick 😋😊.
Hi Manachie 😃
I would love to taste the authentic Oarai ankou nabe at Tsuki no I 😍kuh~! I want to taste it 😋My son said he wants to eat the best ankou nabe and suppon nabe 🤗but it's too far away by train 🚃!
Hi Manachie 🐦.
Anglerfish hot pot looks delicious - I've never actually had it in a pot before ❣️ 😂I see it's a specialty of Ibaraki 😳I'd love to try it as I don't know much about the taste 😊.
Hi Manachie, ☀️
The moon well looks delicious, but the ankou nabe has too much of an impact on me ‼️ I might go to eat at a restaurant in an antenna store in Ibaraki🤣I'd like to try the real nabe and ankou liver one of these days 🥳.
Good evening, Mr. Manachy 😃.
Ankomo, that's nice 🤤.
I envy you because we don't see them very often in East Hokkaido ❗Ankimo and sake must be the best 😆.
Good evening, Mr. Manachie. Next to R's house, is it Manachie's house? And I'm sorry that I'm going to be an ankogochi. Oh, R. will bring the sake, so I will go with just a sleeping bag.
Good evening Menchan 🌇Anganko and sake pairing is bad, beer and ankimo is bad, if you want, shochu and ankimo is bad too ‼️ that means ankimo is the best snack for sake🤣
Good evening, Nochi-san 🌆We don't have anko-nabe when we come here 😫No rare sake, no crab, no electric pressure cooker 😫The only thing we have is Tenga🤣.
I was a bit nervous about this one because the previous Tsuki-no-I was not to my liking, but this one is rather tasty. Although it is a junmai ginjo, it has an impressive yellowish color. The mouthfeel is also more Junmai-like.
It has a strong and heavy flavor, so it went very well with abalone with soy sauce and liver, which also has a strong flavor. It was also served with negitoro (tuna), but I think it was a little too strong for negitoro. I was glad to have abalone, an ingredient with a strong flavor, on the table!
It is a crisp, dry and robust sake. It went well with abalone sashimi (with soy sauce and liver). It is very good when you want something super spicy. ★★☆☆☆☆
We paired the sake we bought in Oarai with the anglerfish hot pot set we also bought in Oarai.
I made the anglerfish with dobu-jiru, but the sake's junmai-harakyu feel was so strong that it won quite a bit. I also tried to match it with ankou ponzu, but it still won.
I tried to match it with other local dishes, but they didn't match that well, so I'll think of something else to match it with again.
Purchased from a sake brewery I came across when visiting Ibaraki. It is a very robust sake with a strong acidity and pungency. I paired it with anko-nabe (anglerfish stew) and anko-guts, but it won out. It was a little too strong. Sake
Purchased at a SAKE MEETING in Toride, fascinated by nigori (nigori) hot sake.
Dewa Sanzan 65% polished rice
Alcohol 20 degrees Celsius
Nigori (nigori) raw sake that has been laid down until autumn.
Less sweetness, fully fermented
Biscuit-like powdery texture
Complex flavor and acidity with a hint of grain
When nigori sake is allowed to mature, it develops a unique flavor, both good and bad, but it is not heavy, and the complex umami is intertwined to maintain a rich balance.
You can enjoy the aroma through your nose by swirling it in your mouth just a little bit like whiskey.
Tsuki no I's 23BY Dewa Sanzan has high acidity and high amino acidity.
It is a big-boned sake that does not fall apart even if it is watered and heated.
When there is not much left, prolong the life of the sake!
It goes well with meat and potatoes.
One of the best bottles of the year!
