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Otsuka Sakework@29Rotie
I preferred this one for heating up.
I wanted to pair it with prosciutto, but I didn't have enough time to revisit...
Japanese>English
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和の月Nanotsuki
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Nanotsuki純米大吟醸 有機米
まこじぃ
This is the last of a set of 4 bottles I received as a retirement gift 🍶.
500ml 📌 ¥ gift!
Today I'm going to eat with the sake cups Nosaku gave me as a retirement gift!
The aroma is still the same, a little fruity💕.
The mouthfeel has softened?
It's more refreshing and easier to drink than the last two times I drank it 😁Nosaku effect?
Today's pairing is 3 kinds of bone mix of sardine, horse mackerel and kiss 💕💕.
The sweet and salty flavors go so well💕💕💕
Compatibility is so important 😁😁.
It's the best 💕💕💕😁👍
Japanese>English
こぞう
Makoji-san
Good morning♪
Thank you for your hard work!
I'm sure you can't go wrong with a refreshing drink and a plate full of fish 🥰.
Japanese>English
まこじぃ
Thank you for your comment 😊Bone crackers and sake 🍶 endless 😅I personally recommend ume crystals 😁Thank you for trying 👍
Japanese>English
Chizu
Organic rice produced in Ibaraki, Polishing ratio 6(%)
Alcohol content 16%.
One of the four brands selected for the Ibaraki Prefecture "Sake Young Sake Brewer Activation Project" ✨.
Sparkling by Ishikawa Toji.
When I peeled off the outer packaging, there was plenty of slightly grayish colored ooze at the bottom of the bottle. It got a little mixed up, but when I first tried the top clear liquid, I was surprised at how powerful the aroma, bubbles, and taste all were, and how different it was from the sparkling sake I've had in the past, with no sweetness. When I turned the bottle upside down and muddled it, I thought it was easy to drink because of the coarse koji mixture, but it didn't suit my husband who doesn't like amazake.
With a capacity of 500 ml, it is the highest priced in the project.
I was told by the liquor store that it is a good sparkling wine even after the carbonation is gone, so I will keep half and enjoy it at a later date 😆.
Japanese>English
ちくわぶ
a sense of maturity
Sense of freshness
acidity
a lot of flavor
Japanese>English
mtb
Shinkame type taste. The rice polishing ratio is 80%. It tastes better warmed than chilled.
Japanese>English
Nanotsuki60 有機米 特別純米酒
まこじぃ
This is the second one with my eldest son's family 🍶.
The second bottle 📌720ml ¥Unknown Gift
It's a quick rice 🍶.
The aroma is a little fruity💕💕
Color is light golden 💕💕
The mouthfeel is cleaner than 80💕💕💕
My oldest and second son loved it 😊💕💕
I felt that both 80 and 60 are out of season, but I felt it would be better heated💕💕💕💕
My granddaughter will play with it and not drink too much as she says grandpa grandpa grandpa💕💕It's really cute💕💕💕
Japanese>English
ジェイ&ノビィ
Hi, Makozii-san 😃.
I'm a little bit of a picky eater, but I think I'm more comfortable with the clean and clear type 🤗.
I'd love to be called grandpa 😍.
Japanese>English
まこじぃ
Thank you for your comment Jay 😊this is the one with the pattern of 60 people drinking too much 😅my grandson misses me so much that he is busy playing more than drinking 😁this is fun too👍.
Japanese>English
Nanotsuki80 有機米 純米酒
まこじぃ
It was given to me as a retirement gift 🍶.
It is a gift from a retiree 📌720ml ¥ unknown
The aroma is very old 💕 a little bit peculiar.
The aroma is full of old 💕somewhat peculiar.
The color is a deep golden 💕💕
The mouthfeel is also old 💕slightly quirky
My eldest son and his family came back to Japan today for a party, but my eldest and youngest son didn't like it 😅They didn't seem to like the messy taste 😅I thought it was very unique and interesting 💕💕💕💕
Japanese>English
U_G
Store bought.
The aged color and aroma, coupled with the high alcohol content, gives it an organic strength.
At first I drank it with soda, but it tastes best hot as it is.
Japanese>English
酔生夢死
Alcohol percentage 20% Rice used: Miyamanishiki, JAS-certified organic rice from Ibaraki Prefecture Polishing ratio: 80% Sake strength: +19 Acidity: 2.7 Amino acidity: 4.1 No yeast added
Japanese>English
酔生夢死
Alcohol 20%, Rice used: Miyamanishiki, JAS-certified organic rice from Ibaraki, Polishing ratio: 80%, Sake meter: +19, Acidity: 2.7, Amino acidity: 4.1, No yeast added
Very tasty warmed up at 60°C!
Japanese>English
Nanotsuki39 有機米 純米大吟醸
まこじぃ
Choice of gift received as a retirement gift.
Set of four 🍶 bottles
Unknown 📌500ml ¥ Unknown Gift
The aroma is fruity but with depth 💕.
The aroma is fruity but with depth💕💕💕
The color is golden and dark💕💕💕
The mouthfeel is a bit peculiar 💕💕
It's very unique.
I feel it is rather dry 💕💕💕
I feel it has a lot of character💕💕💕
Today's pairing is a bowl of rice topped with seafood brought by my eldest daughter and her husband💕💕💕It's hearty and filling 😊
Naturally it goes well with sake👍👍
I think it's a food sake
Delicious 😊👍
Japanese>English
とりはつ
Limited edition for crafan. It is yellow in color and looks like old sake.
It is said to be a sake given to Oarai, using mineral-rich medium-hard water from Oarai and rice from Oarai.
Japanese>English
とりはつ
Dry and sharp Kimoto sparkling. What a luxurious sake!
Japanese>English
DRY
Organic rice Junmai Ginjo "Wa no Tsuki" Ikashi Sparkling
The fine gasiness gives a sense of rice. Bitter aftertaste and alcohol. It seems dry.
Japanese>English
Scousekats
I was looking forward to drinking the "Wa no Tsuki Ikashiroshi Sparkling" made by Tsuki no I Shuzo, a sake brewery in Oarai, which I had supported through crowdfunding.
We also had Chirimen Sansho (Japanese pepper) made with soy sauce from Kurosawa Soy Sauce Store in Hitachinaka City, which arrived together with it.
#Wa no Tsuki
#Moon no Tsukii Sake Brewery
Japanese>English
Nanotsuki生酛SPARKLING
やす☆
2021BY was served warm with added water.
It has a firmness and acidity typical of a sake yeast yeast yeast, but the addition of water makes it much easier to drink.
The soda (4th photo) that was served with the sake was not bad, but not so good.
Japanese>English
やす☆
Re-drank a glass of kamizukan at small restaurant Bar Yui on 2024/3/23. The color is a pale yellow. The color is a light yellow, and the addition of water and heating may have rounded it up a bit, but it has a strong sharpness with the acidity of a sake made from a traditional sake yeast stock.
Japanese>English