Shishamo that was served when Mr. and Mrs. Mexican Tequila came
It was also served this day!
Mukawa has banned fishing, so it seems to be from the east of Hokkaido!
This fish has a slightly bitter taste, and the fruity sake HUMAN has a full-bodied taste!
It's the best 😃!
Then came the tiger puffer fish milt tempura!
This was the first time I've seen it here at Sakura!
Excellent 😋.
extensive knowledge
Grape variety used: Yamadanishiki from Hyogo Prefecture
Polishing ratio 45
Alcohol content 15
Sashimi in one gulp
Go to tempura early on with sesame tofu in between 🍤.
More sake refills are on the way!
Light nigori sake from brewer Kuheiji!
A definite selection!
Light and easy to drink!
They said they had been letting it sit for a while since February this year!
I remember the master said he bought 30 bottles when we first drank it this year.
When I asked him if there were still some left, he said they were almost gone.
I wonder if I can find a new bottle for next year just when they run out.
I made a reservation for the end of the year on the 24th.
extensive knowledge
Rice: Yamadanishiki (produced in Kurodasho, Hyogo Prefecture)
Rice polishing ratio: undisclosed
Yeast used: Not disclosed
Sake Degree: Not disclosed
Acidity: Not disclosed
Alcohol content: 15 percent
Yamadanishiki from Kurodanosho, and that it should be drunk in a wine glass.
Aroma, acidity, and sweetness are interwoven, and you can easily finish it in one gulp.
A Junmai Daiginjo of the highest caliber.
This is a strange sake that goes well not only with Japanese, Western, and Chinese food, but also with sweets.
I went to Kushiro Sakura for the first time in five months.
The first glass was a light nigori sake from the brewer Kuheiji. It is very sweet and is like an aperitif. It is a good start.
Drinking at home. Refreshing ginjo aroma and clean acidity. It has a light and fluffy feeling with the umami of the rice. Compared to Omachi, it has a lighter impression.
Drinking at home. Refreshing ginjo aroma and soft rice flavor. It has a stronger sense of rice than Yamadanishiki. The umami is strong with a crisp finish.
