Brands we regularly receive from a certain route
It's a classic, but it has a gentle taste without any alcoholic odor, bitterness, or peculiarity.
A versatile bottle that is easy to use.
Following sommelier Shinya Tasaki's tasting note, we paired it with tuna poke.
At the Onsen Inn: ♨️
After a night of drinking at dinner, we let sleepiness take over and fell asleep 💤.
When you wake up, you are free to take a bath (all private) and drink again in the middle of the night ✨.
I think this is the best part of being at a hot spring hotel 😆.
Hungry but looking forward to food the next morning 🍚.
After quenching my thirst once again 🍺.
Drinking the 3 decibels I brought with me 🍺.
A white label sake that is thought to have once been a second-class sake, and a sake that was once touted as a phantom sake 🍶.
Memories of what used to be like water
Now it has a round rice flavor, a sweet taste, and a dry aftertaste. It is rich in flavor, with a mild rice flavor, an astringent taste after the sweetness, and a lingering dry taste 🌾.
But it is gentle on the palate and certainly like water. 〰︎
I don't think I've ever felt such sweetness and umami 🤔.
I guess the 58% polished rice ❕ specs must be quite different though 😌.
A Niigata supermarket, Haranobu, has also set up shop in Toyama City, making it easy to purchase brands that are regularly consumed in Niigata. On the day of the event, we went shopping and purchased some of the օ mochi of Koshino-Kanbai.
The brand name is "秩败", made from Niigata Gohyakumangoku rice, 55% polished rice, 14% alcohol by volume.
Since it was my birthday, I was allowed to eat whatever I wanted, so I enjoyed the sake with grilled bonito and horse yukke (horse meat), which I always have in the freezer. It is a good sake that does not disturb the meal.
The horse yukaye is a product of Chikko Farm in Kumamoto, where I had visited the slaughterhouse with professors from a national research institute a few years before the earthquake in Kumamoto. The nostalgia and sense of security made the sake even better.
Good evening, NASUMAN404!
It's been a long time since Albis opened in Fukui, so it looks like a supermarket warring age of rival supermarkets 🤣.
It certainly feels like an advantage to be able to buy out-of-prefecture sake✨.
Good evening, NASUMAN404!
Happy Birthday 🎉!
I remember receiving Echino Kanme in the past, and it certainly seems to go well with meals 😋.
The bonito grilled in straw and the horse yukke will be a great drink 🤤!
Good evening, ma-ki-.
Thank you very much 😊.
I have been buying the expensive one every year at a department store in Toyama because I can't forget the strong smokiness of it.
Temperature 5°C
Taste 70%.
Color Colorless and transparent
Nose: Hmmm, can't detect any ginjo aroma from the glass. It is more like a honjozo.
Taste: Starts with bitterness, then umami, then quickly becomes spicy.
Overall impression: It has been a while since I have had this type of sake, but I don't know if it is this type of sake. It's still good as a food sake, but... have my tastes changed?
Everyone tasted the Echino Kanme that was given to us.
The dishes served with it included fried asparagus with Japanese pepper, grilled shirasu (baby sardine) with cheese, and grilled yam with shibazuke (a type of Japanese pickles). The wine is fruity and refreshing, but also tasty and refreshing. It goes well with rather solid dishes.
It's been a while since I've been out for a drink!
All you can drink as much as you like on our usual course 😆.
Let's start with this!
The manager, dry is his first drink!
（I like sweet.)
A new brand of Koshino-Kanbai
It is a new brand of Koshino-Kanbai and is called "Amane".
(I can never read it 😅)
(I can never read it😅)
Gohyakumangoku 55% polished, 14% alcohol by volume
It has a delicate taste with a refined softness that is not dry.
It has a delicate taste with an elegant softness that is not too dry.
It goes well with sashimi.
It is said that this sake was designed as a "first sake", and the taste made us think so. ☺️
