Next is a freshly squeezed raw sake from Washinoo.
It is an unfiltered, unpasteurized sake made with Ginotome, Ginga, and Hana-no-Mai.
If you ask me if it is fresh, I would say it is more of a robust type, so I wonder if it would taste better with strong ingredients.
Of course, it is delicious on its own as well, as you can taste the flavor of the rice.
Anyway, since we are all lovers of good food and sake, the party went on and on.
In no time at all, our 2.5 hour dinner party was over! 😁.
I hope there will be another gathering like this 😁.
We enjoyed very much! 🎉🎉🎉
Good evening, chika! 🙋
Washinoo is a sake brewery in Hachimantai, Iwate.
Except for Yui no Kaori and one other brand, the sake is basically dry and orthodox.
They seem to believe in careful sake making. 👍
The next brand name is Rikuwa 132.
Rikuu 132 was produced in 1921 by crossing Kame-no-o and Aikoku rice.
Kenji Miyazawa encouraged the cultivation of this rice because of its resistance to cold damage and good taste.
As is typical of Junmai, it has a slightly strong attack and a strong flavor of rice.
It's also good with fried foods and such, and this one seems to go down a treat. 😅
The first picture is Mr. Kudo, the president of Washinoo.
And the one on the right in the second picture is the owner of Tamura Sake Shop, which is famous in Kuji City.
They usually have drunken whale, rice and agave.
When I first entered the store, I was surprised to learn from someone at the company, "Why is a brand I've only seen on Hasegawa Sake Shop Online normally stocked in a store in Kuji City?" I was surprised. 😱
After this, we had a mooted conversation about craft sake! 😁😁
Good evening! 🙋
It is the second half of the second half of Golden Week.
How are you all doing?
I was out yesterday and the day before, but today and tomorrow will be a solid day of house cleaning and tidying up. 😅
Well, I've been putting off updating this post, but a collaboration project with Washinoo was held at a restaurant called Tai Sushi🍣 in Tanohata Village! 🎉🎉🎉
As you can see in the picture, a lot of Washio's brand and Tai Sushi's delicious food were served! 🥳
Tai Sushi is now a one-ranked-up restaurant with his son following in his footsteps, and I've been wanting to go there ever since I saw their Instagram! I've been wanting to go to Tai Sushi since I saw their instagram, so I was very thankful for this project! 👍
The toast was Yui no Kou.
The label says Junmai Ginjo, but it is Junmai Daiginjo class with a 40% rice polishing ratio.
It is very smooth on the palate and has a very nice sparkling spread feeling along with a gorgeous aroma.
Pair this with vinegared food or sashimi and the glass is easily emptied. 😁
No, no, it's bad if you pitch it right from the start. 😅
You have to drink consciously!
It was very tasty! 🎉
Tomoyuki Kumagai It is a wonderful collaboration between a sushi restaurant and Washio! There are collaborations between izakaya and sake breweries in Miyagi as well, but this kind of collaboration between restaurants and sake breweries makes it possible to learn more about the sake that goes well with the meal!
Hi Sashiu! 🙋
Collaboration between sake breweries and restaurants is very important to attract customers and improve their image, so I'm glad to hear that you have a good plan. 👍
Well, I'm trying to learn, but I'm always tongue-tied 😅.
Posting No. 496
This is a limited edition sake from a liquor store in front of Morioka station.
It has a slightly strong impact and a rich flavor, perhaps due to its 18% alcohol content. The acidity and umami can be felt well.
Pairing with food
Pork guts sashimi
Deep-fried pork liver
Boiled Hairy Crab
Personal Favorite ★★★+☆☆☆☆
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 ☺️
