This is my second visit to Tomikyucho after drinking Oyaji's Sake in Shinbashi last year. I have a lot of fresh sake at home, and I wanted to try a strong, tasty sake.
On my way home from a business trip via Tokyo today, I chose this sake at Hasegawa Sake Shop. I was hesitant to ask the store staff about the sake, but ended up staring at the label💦.
I wanted to find a bargain rather than being too influenced by the label. I came home with a grumbling feeling.
After taking a bath, I had a glass of cold sake to start with. Wow, it was delicious, just like Tsuki no I! This, this, this! A little sourness?
I heated it up in a ceramic pot for 30 seconds at 600 watt for extra warmth. →Just before 70 💦, just before the alcohol went 💦. Delicious, sweet, and gorgeous 🌸I'm glad I let the label wash over me ✨.
It's a light sake among the fashionable heated sake 🍶.
Breakfast was at Hasegawa Sake Shop in Tokyo Station in the morning as well. They serve a set meal with rice and eggs made with sake rice. ❗️ I didn't know what to expect, but when I walked in, the waitress said, "Today's rice is Omachi". I couldn't believe my ears.
It was a little harder than the rice I usually eat. Hard on the outside and soft on the inside! I was very excited from the morning. I heard it is not steamed rice 😅.
Found an oasis in the morning on a business trip: ☺️
The spoils of my trip to Hiroshima (3)
I remember drinking Miho at Tomikyucho-san a long time ago, but I don't remember it, so this is my first time drinking it 🍶.
Hachiganso is the oldest native variety of the Hachiganso lineage, isn't it?
It has a fruity mouthfeel and is refreshing without being heavy 😋.
I drank it with sashimi and yakitori, but it seemed like it would drink well with more proper food.
100% Yatanso grown in Hiroshima Prefecture
Polishing ratio: 50% for koji rice, 60% for kake rice
The physical checkup is over. I'm getting better every year.
I have lifted the ban on alcohol (for the first time in 3 days) and ramen noodles. I don't feel like I banned it much, but I must have reduced the frequency. Maybe, I'm sure, it was just a dream.
Today is oysters🦪 and sake nomiho. You can have as many cups of oyster miso as you want.
I started with the Glasses Tomikunaga version. Personally, I was concerned about the sourness, but I was wearing glasses so I was fine. That's what glasses are for. They have a different level of protection from contact lenses.
Speaking of Ikebukuro ramen, Mutekiya is the best ramen restaurant in Ikebukuro. I was able to enter the restaurant without waiting in line because of the time difference. Lucky ✌️ The chashu pork was really tasty. It's a great first drink after a medical checkup.
I'm not sure how many people wrote that it was sweet, but it was different from my impression.
Good morning, Mr. Nochi!
Thank you very much for your physical checkup🍀.
After enduring even 3 days, it's a sinking feeling for the body tired from the physical checkup 😋.
The results are also looking up? I'm glad to hear that 🎵
Until the ramen noodles in the morning 🤣.
Good morning, Nochi-san ☀Do you mean the more you drink, the healthier you will be 🤣⁉️ I am thinking I have to go to Yamaoka family for some white miso 🍜.
Good evening, Nochi 🦉.
I saw Jiro first and thought I was going to go to the second restaurant 😳‼️ but the ban was lifted yesterday and I don't care how much you drink and eat 😆👍.
Good job on the physical 😊.
The aroma of rice is full and floral.
Somewhere in the mouth, it has an orange, caramelized nutty, aromatic flavor.
Smooth texture typical of autumn sake.
Fruity acidity and a mellow, fluffy, grain-like flavor.
Gentle and pleasant to drink.
The sharpness is clear and refreshing.
Taste level ☆ 3.5/5
When I purchased this bottle at the liquor store, I was told that it was delicious. I have had Tomikucho several times, and I have the impression that it has a refreshing sweetness and flavor, and is excellent as a food sake. I have been particularly interested in Akisakura.
It tastes like melon or persimmon, with a sweet and umami flavor that is well rounded. It is fruity, with a hint of koji flavor in the aftertaste. I wondered if the taste had been mellowed by letting it sit until autumn. There is no bitterness, and while the flavor is rich, the aftertaste is refreshing.
It was the kind of dish that made me want to have another glass. It would go well with anything, such as grilled swordfish, sushi, or simmered dishes.
Tomikyucho after a long time.
Miho was recommended to me at a liquor store.
It has a mellow aroma like apples.
It is refreshing on the palate, but the base is umami.
It has a bitter aftertaste. There is no spiciness.
It is not too sweet, and can be drunk without hesitation.
Pairing: Assorted sashimi, steamed scallion with sake, potato gratin, firefly squid stew
