Posting No. 488
This is a limited edition sake from Sakamoto Sake Shop in front of Morioka station.
It is a nigori sake with a gaseous taste. It has a strong umami and a long aftertaste.
Pairing with Ate
Salted mackerel grilled ◎
Sushi◯+.
Crab cream croquette◯
Gyoza (Chinese dumplings) Fat
Raw octopus sashimi◯+
My personal favorite ★☆☆☆☆☆☆☆
Purchased at Sakamoto-san.
Is it a private brand?
Recommended by the owner.
I had an old-fashioned image of Washio...
(My father pours it from a bottle into a cup at room temperature and drinks it)
I was betrayed beautifully~(^^)
I can understand why you recommend it.
The standing aroma is melon.
When you put it in your mouth, it is rich and delicious.
It feels like Nabeshima...
However, since it has 18% alcohol, it comes with a "kaaaaaaaaaaaaaaaaaa" afterwards.
This is a very good sake.
Jaja-men, which I almost never eat in Morioka.
Morioka's three major noodles (cold noodles, wankosoba, and jaja-men). (Cold noodles, wanko soba, and jaja-men)
Apparently, the appearance (mixing meat miso with the noodles) and the taste you prefer (you have to use your own raayu, vinegar, etc...).
I got lost in the taste.
Next is Hachimantai Gekka Ginga from Washinoo.
This sake won the gold medal at the National New Sake Competition in 2022! 🎉
The ginjo aroma is gorgeous.
The mouthfeel is a bit sweet, but the moderate acidity is nicely balanced, and my wife kept saying "delicious"! 😁😁
I can't say how good or bad the bottle design is because it is a matter of taste, but I wonder if it could be more aggressive. I thought it would be good to have it more aggressive. 😅
It was delicious! 👍
It is easy to drink and refreshing for a one-cup sake. I used to avoid non-pure rice sake because of the brewer's alcohol taste, but this one is not that bad and is delicious. Good as a food sake.
The event was held at Tsushima Tsuru in the Metropolitan Morioka New Wing.
A party to drink a variety of sake brewed with sake rice produced by Mr. Sunakabe 😁.
Next up was Washinoo Unfiltered Nama Sake.
This is an unfiltered, raw sake made by grinding Ginga down to 50%.
It seems to be a seasonal product, and my wife thought it was delicious.
The label seemed to suggest that it was a solid junmai-type sake. It had a slightly rich, sweet flavor.
It has a sweet, slightly rich flavor, but that doesn't mean it is harsh.
By the way, the fourth picture is of Mr. Sunakabe.
The clear flavor and spiciness spreads in the mouth and passes. A pleasant feeling. A little amber in color. It was released in February 2025, 2023. It may have mellowed in the brewery.
I drank it last year and 19% alcohol by volume is a medium strength 🤼.
Let's start with the first sip. The aroma is fresh and crisp. It has a nice aroma with a hint of sweetness and acidity. It doesn't have the graininess of last year's.
The sweetness spreads in the mouth, and along with the umami, the moderate acidity and bitterness are pleasant. The high alcohol content gives it a rich and thick flavor.
I served it with BACHI Tuna and Akagai (salted red clams). The sweetness and umami of this sake was enhanced by the tuna. The salted akagai (red shellfish) also has the sweetness of sake, but it also gives it a crispy taste. Both are good👍.
Alcohol content] 19 degrees
【Snacks】Bee tunas and salted red shellfish
Price including tax】1,890 yen
Komacchan, happy new year 🌅.
I've never had akagaiyo shiokara (salted red clams) 😳‼️
It looks like it would go great with sake 😳
I'll put it on my list of things I want to try 🤣.
Manachie Happy New Year 🎇I had it for the first time 😳It's a popular handmade product at the fish shop I frequent ❗️ If you see it, try it 😁The crunchy texture goes well with sake ☺️
I put it in my son's room who works in Morioka.
I found this in my son's room.
He said it was a gift.
I took it home and opened the bottle.
Iwate Ginga Sake Rice
First, it's a cold sake, refreshing and mellow.
Perfect for a mid-meal drink!
Next, hot sake!
But since we're going to the trouble...
We used an iron kettle made by Iwate Iwastuji!
This is delicious!
The alcohol is gone.
It's so light!
It's like a different kind of sake!
It should be warmed up in this cold season!
