Risshun Shibori
We had the first sake that was squeezed this morning!
It's not too spicy nor too sweet, but it's a strange finish that goes down your throat easily.
At the usual restaurant
The fifth drink is the usual Tomikucho.
As with the previous Kamito, we had the one that had been open for a long time.
I had one that had been open for a long time, just like the previous one.
I enjoyed the change of taste.
I enjoyed the change in taste.
I enjoyed the change 😄.
The snack was fried chicken wings.
Degree of alcohol content: 14 degrees Celsius,
Rice polishing ratio: Koji rice 60%, Kake rice 70%.
Vietnamese beef noodle 🍜 first time
Gorin Pic ⑱ for home drinking
The fizzy and bubbly feeling is pleasant ^_^.
Sparkling🍾 indeed!
The second day also has a pleasant fizzy feeling👍
The overall flavor is slim.
Hiroshima rice, koji rice 60%, kake rice 65
14% alcohol by volume
Lightness⭐️⭐️⭐️✨
Calm⭐️✨
Sweetness⭐️⭐️✨
Bitterness⭐️⭐️
Acidity⭐️
Kiness⭐️⭐️⭐️⭐️
Degree of liking⭐️⭐️✨
Degree of niggles🦍🦍
Lunch one day🍽️
Found some Vietnamese food on the go👀
I had never heard of it or had it before, so I was curious and decided to try it 🍜.
I had never heard of it or eaten it before, so out of curiosity, I ordered the noodle ➕ fried rice set. ☝️
The noodles were short, not firm 🥺 and not soggy 😞 The beef was firm, herbal 😙 and tasted ok.
But it's fun to try something for the first time 👍👍
Ace, good evening 😃.
In my house, we like Asian food for girls, I don't like the aroma 😅I think the Japanese version is good 👍I think the pho from Vietnam 🇻🇳 is easy to eat 🤗.
Hi Jay & Nobby!
I'm not a big fan of pak choi either 😅I thought maybe this time I could try it ^_^I see that the rice flour is the same ingredient for both the bún and pho as in the evaluation 🥹🇻🇳
Aroma and taste are a mix of citrus and koji. The strong acidity is similar to sake brewed with white koji with added lactic acid bacteria nuances.
The strong acidity, koji-derived sweetness, and umami flavor gave the impression of being closer to edible vinegar than to white wine. A change of pace? A challenging line? Then, I think I prefer Kai-fu-do.
I'm not sure if this type of sake is suitable for different meals and occasions, but I can't fully appreciate its appeal yet.
⭐️+⭐️
Bought it at Fresta with 3 discount.
It is a perfect pairing for oysters, as it is called "sea wind and soil"!
The alcohol content is low, so it is also recommended for those who are weak drinkers.
At the usual restaurant
The next restaurant is also Tomikyucho.
Unlike Bon Time, it was an orthodox sake with a good taste.
It was a good taste of sake.
At the usual restaurant
Another master's (proprietress') choice.
Here is the third one.
The citrusy aroma and taste makes you think it is a liqueur.
I was very interested in and grateful for the fact that this
I am very interested in and thankful for the fact that they can make this with only rice.
I had squid tempura to go with it.
The aroma is of muscat itself. In the mouth, you can feel the fruity sweetness of muscat and green apple, and when you finish the bottle, you can feel a slight bitterness in the back of your throat. Both the top and lingering aromas are pleasant. It is an easy sake to pair with meals.