Now, I look into the refrigerator while going to the bathroom to see what's next.
Yakitori Mifuku does not keep so many brands, so I choose Kurowashi Junmai 70 from Washi's, which is a little more to my liking.
It is slightly yellow in color, just like sake (lol).
I take a sip.
Ah, it's dry and robust.
Not harsh, but a bit harsh.
It goes well with the thick sauce of the tsukune (chicken meatballs with yolk).
So I was happy with the fact that dry brands and yakitori go well together! 😁
P.S.
As usual, typing on my phone is a pain in the ass. 😓
Conversion jumps, line breaks jump, it converts on its own, and when you correct it, it converts totally different characters.
And then I get mad. 😅
It's hard for older people to write long sentences on their phones, but when they post, they want to write a lot of things.
And blah, blah, blah...good night. (Holy shit!)
Good morning, Mr. Kumagai 🐥.
Is it Android? I had a similar symptom, but it came back after I rebooted. Please make sure you have updated to Sake no Wa version 3.45 and reboot. Sorry if I'm wrong 🙏.
Hi, Pon! 😄
I've upgraded, but I think it's more a matter of my sense of typing (ugh).
Honestly, it's easier on the PC 😁 because when I'm drunk and press slap, it's developing into something I don't understand.
Good morning! 😄
I stayed in a hotel last night and woke up before 6:00 a.m., even though I can wake up a little later today 😅... 😅.
Great job, me. 😁
The sun is showing its face early in the morning, so the room is dimly bright.
Well, I don't feel like I have any alcohol left in me... 😅
As expected, I slept twice (lol).
Thank you very much for your many popping in and out since last night.
I appreciate you taking the time to read my drunken ramblings. 🙇
I forgot to upload the Washinoo Kinjirushi yesterday.
Well, it is a banquet sake, but this is the first time I saw a hotel in Morioka serving this.
The taste is straightforward.
It is slightly sweet and goes very well with a meal.
There is no bitterness at all.
There is no sticky sweetness.
Hmmm, is the level of all-you-can-drink sake getting better these days? I'm not sure 😁.
It's not at a level that will impress you, but I'd like to serve something good at a reasonable price! I wonder if it's because of the toji's desire to serve good sake at a reasonable price.
I would like to hear more about it if there is an opportunity.
I would like to hear about it again if there is an opportunity! 😄
We received #Washinoo Shirawashi Junmai Namaizu Oragarami from Hachimantai City, Iwate Prefecture.
It is a PB product of a certain store in Morioka city.
It has a refreshing lactic acid aroma and a juicy sourness reminiscent of yogurt. It is full of freshness that is typical of nama-zake.
I heard that it is already sold out, and I would like to purchase it again for the next release.
*Do you know what the brushstroke on this label says? 💦.
Sweetness: 2
Umami: 4
Astringency: 2
Acidity: 3
Bitterness: 3
Fullness, body: 4
Flavor: Banana, Melon
Slightly yellowish appearance and a grain-like raw material aroma in the back.
The attack is full of flavor reminiscent of banana and melon, but the sharpness from there on is amazing👍.
It has a thick flavor unique to Yamahai with a firm dry aftertaste, making it an excellent mid-meal sake.
It goes well with chilled tofu and sashimi!
Next, we warmed it up, which is typical of Yamahai.
The umami flavor spreads at once, and the attack of the upper aroma and the alcohol tickles your nose! This is local sake!
I have loved this brewery's sake since I was a college student when my friends and I drank a regular sake called Washinoo no Kinjirushi!
This time it was a limited edition sake from ganshu, a joint project of 7 breweries in Iwate 🍶.
I enjoyed it while drawing memories of those days.
I was deeply impressed by the fact that this is Washinoo, which can be served cold or warmed up.
Junmai🍶Yamada Nishiki🌾.
Otona no Himitsu Club, Aomori Complete Trip🚃Day 1
Clear but with a mellow aftertaste. A little creamy. I liked it best at the corner shop, bought a four-pack and had it on the Tsugaru Railway stove train the next day 😆.
Sakamoto Sake Shop @ Morioka 20240126
Today I opened a bottle of "Washinoo", a souvenir from Iwate!
I was a bit sad to leave it behind since it was a souvenir, but I decided to digest the freshly squeezed one. I will enjoy it with Shigaraki ware, a Shiga souvenir I bought the other day 🍶.
When the bottle is opened and poured, the aroma is like ripe apples and melon.
It has a beautiful mouthfeel, but soon after, a rich sweetness spreads throughout the mouth. It has a sweet flavor like a sugar candy. With the roughness of freshly squeezed sake, it is surprisingly good on the rocks as well!
It has a similar impression to K Katsuragawa's summer sake (on the rocks).
It has a freshness to it, but with just the right amount of lightness and heaviness, which is where I feel the Iwate quality ✨.
A duet of local products!
Maybe next time I'll try it with Shiga's souvenir sake and Nanbu ironware!
At a dinner party in collaboration with Tsushima Tsuru at Metropolitan Morioka New Wing and Washinoo in Hachimantai.
Next is nigori sake raw, but I forgot to take a picture (ugh).
It seems that it is not even commercially available.
This also came out in the lacquer ware I mentioned earlier.
The mouthfeel of the lacquerware made the nigori zake mellow.
I found something really wonderful (laughs).
Last but not least, Washinoo's top quality sake, Sen.
It is my wife's favorite (laugh).
Polished to 35% Yamada-Nishiki, it has a dignified and elegant aftertaste.
A stronger yeast was selected from the "Iwate Ginjo No. 2" developed in Iwate,
It is characterized by a clean, acidic flavor,
The yeast used is WS-1, a yeast unique to Wasinoo.
The acidity derived from the yeast changes slowly and in good balance during storage and maturation.
The acidity derived from the yeast changes slowly and in good balance during storage and aging.
The complex flavors created by the land of Iwate and the long time
The sake aims to provide enjoyment of the complex flavors created by the land of Iwate and the long time it has been brewed.
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This is Washinoo's special sake.
It was very delicious! (^o^)
At a dinner party in collaboration with Tsushima Tsuru at Metropolitan Morioka New Wing and Washinoo in Hachimantai.
Next up was Asamurazaki.
A brand I had never heard of or seen before.
It is a sake brewed with ancient rice "Asamurasaki" and is said to be a gorgeous pink color.
Half of the sake produced is exported, and is said to be selling well overseas.
Then, a lacquerware container made by Mr. Yusuke Takahashi was presented to us.
I don't recognize pink among them... (^_^; )
I put it to my mouth and was surprised to see...(P.S.)
What?
What is this mouthfeel?
What is it? It was like that.
No, not the taste of the sake, but the feeling of the lacquerware itself.
It already feels like your lips and the rim of the lacquerware are nicely attached to each other, and it feels so nice, totally different from when you drink from a glass.
The rim feels very delicate and thin, and if you wash it the wrong way, it will be more out of place than a thin champagne glass.
Drinking Asamurasaki in such delicately finished lacquerware.
It is slightly sweet and easy to drink.
It was delicious! (^o^)
At a dinner party in collaboration with Tsushima Tsuru at Metropolitan Morioka New Wing and Washinoo in Hachimantai.
Back to Washinoo again, followed by Junmai Ginjo Yuzunokou.
This sake is made from "Yunokou," a new Kaihatsu rice variety in Iwate Prefecture that is suited for sake brewing.
It is said to have a milder flavor and aroma than Yamadanishiki.
Although it is labeled as Junmai Ginjo, the category is Junmai Daiginjo since the rice polishing ratio is 40%.
When you put it in your mouth, the attack is stronger than expected.
The taste is clear, dry, and straightforward without any mixture.
It has a robust flavor, so it can be used with strong-flavored meat dishes, and because it is so clear, it is naturally perfect with Japanese food.
It is a little strong at 16% alcohol by volume.
If you are not careful, you may drink too much.
It was delicious! (^o^)
At a dinner party in collaboration with Tsushima Tsuru at Metropolitan Morioka New Wing and Washinoo in Hachimantai.
The next one is Dragon Eye (sake yeast), additive-free, dry junmai.
Washinoo-san introduced the following
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This sake is the first of its kind for our company,
It has a clean, dry mouthfeel due to the addition of no yeast,
The sake has a dry taste with a sake degree of plus,
We made this sake with the same sake rice and
This sake is made with the same sake rice and brewing mixture as our representative Junmai sake "Kitamado Sanyu".
It is a dry sake in our product lineup,
It has a clean mouthfeel and a sharp acidity derived from the lactobacillus acidophilus used to make the sake,
It is also an umami-kuchi sake, which allows you to taste the robust flavor of the rice.
It is also an umakuchi sake.
-----
Indeed, it seems to be a bit more crisp than Hokumado Sanyu.
It is delicious and matches Japanese food beautifully.
We had it with sake snacks alternately with Hokumado Sanyou. (^o^)
By the way, the Wakarimizu is the brewing water of Mr. Washinoo. (^o^) Polish
Good evening! (^○^)
Today, it was cold in the morning, but a little warmer during the day in the coastal area of Iwate Prefecture.
It looks like the temperature will be much higher this weekend.
Will someiyoshino cherry blossoms be declared to be in full bloom around Tokyo soon?
At last, I have a good feeling that my work is finished and I can calm down to update my work.
I went out for drinks here and there last month, but I could not keep up with the updates.
So, here are some photos from the celebration party at Tsushima Tsuru at Metropolitan Morioka New Wing.
As I mentioned before, I never drink local Iwate sake unless it's an occasion like this.
The grass is always greener on the other side... (^_^; )
We were given a set of sake to compare.
The first one was a freshly squeezed raw sake of Washinoo.
I thought it would be a strong and peculiar sake, but it was surprisingly soft, sweet, and easy to drink.
It also has a slightly floral flavor.
The sake rice is made from "Hana-no-Mai," "Ginga," and "Gin-Otome," all of which are produced in Iwate Prefecture.
It was delicious. (^^)/
