At the return home.
Junmai sake from a local brewery, Takai Shuzo's "Koshinohatsubai".
A rare and true gem among spring wild plants,
Ki no Mame. It is served with the yolk of an egg.
It is a sprout of akebi, and its bitterness and the breath of spring are irresistible.
Local shiitake mushrooms are also available.
The light and refreshing local sake goes well with this dish, and it is blissful.
Hi, Mr. Hiraccio 😃
It's great to have dinner surrounded by wild vegetables when you are back home 🤗I've never received any akebi sprouts🌱🥲 but I'd like to taste one while feeling the breath of spring!
Good evening, Jay & Nobby 🌇.
I am really looking forward to the spring wild vegetables back home.
Akebi shoots 🌱, these are rare and you can't get a lot of them, but many people in this area look forward to this one in the spring.
Hamamatsu Arigatamaidai ##
My preconceived notion when I saw the label was fresh!
The taste is...
The taste is surprisingly robust.
The aroma after opening the bottle was slightly sweet 🤔.
I think it's sweet and goes well with all kinds of snacks😅.
After a long week of work, it's time to relax with some sake ✨Taste the unknown sake at SAKEPOST 👍.
The aroma of this Koshino Hatsubai was not so strong, but the taste in the mouth was mild and free of any unpleasant flavors. It has a mild taste with no cloying taste on the palate and a refreshing taste down the throat 🍶.
I would like to drink more than just one glass of this sake.
Alcohol content 16%.
Rice, rice malt Niigata Prefecture
Rice polishing ratio 55
First stored in snow in 1987.
The originator of snow storage.
It has a good balance of rice flavor and acidity,