My drinking buddy took me to a pub for the first time.
We were served the restaurant's best sake on tap.
The sake is poured into a 1-gou bottle and served.
The sweet sake has a refreshing aftertaste with the aroma of the cedar barrels!
Sashimi and yakitori both promote sake!
As expected, we drank too much and are now hungover!
At Yumeya
It has just the right balance of aroma and taste.
It is easy to drink and tastes good with little acidity.
Personally, I would have liked a little more fruity flavor.
Ume Festival Held at Kairakuen Garden in Mito
Plum blossoms are still early and almost all of them are in bud.
It was cold and windy, so we stopped looking for plum blossoms early and had a lunchtime drink at a store.
Masticating ume is a daiginjo from Yoshikubo Shuzo brewery in Mito.
The aroma is mild and refreshing.
Almost no acidity.
It's not too clean, so you can enjoy it while eating.
with homemade ankou ponzu (sweet bean paste vinegar)
Ibaraki Okubo Sake Brewery
@Satoumi Residence Kinbana Main Residence
While Omachi junmai ginjo
The full, elegant and
The mellow taste is
worthy of the Lord Tokugawa of Mito.
Good with sea bream sashimi!
茨城県で日本酒造りに携わる杜氏＆蔵人を対象にした新しい資格制度「常陸杜氏（ひたちとうじ）」。茨城の風土と水と米で美酒を醸す人だけが名乗れる常陸杜氏は2019年からスタートし、一期生として３名が認定されました（2020年に二期生3名が追加認定）。茨城の酒造業界の将来を牽引することが期待される一期生3人の杜氏の酒造りに迫ります。三人目は吉久保酒造（水戸市）の杜氏、鈴木忠幸さんです。SAKE Street | プロも愛読の日本酒メディア
ガールズパフォーマンスユニット「TryCour」は、オリジナル日本酒「暁音-AKINONE-」の発売に先立ち、SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
蔵人の平均年齢は28歳。 国内外でエネルギッシュな取り組みを行う、水戸の蔵元・吉久保酒造の蔵人たちである。 水SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
