Komaizumi純米吟醸HANAにごり
tom68
It was introduced as having an aftertaste like garland chrysanthemum. I don't know about "garland chrysanthemum," but it is an easy-to-drink nigori sake. The bottle is cute.
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Countryman810
As the name suggests, it is recommended for tuna dishes, so we paired it with tuna negima nabe.
It is a rich, sweet-umami type of wine that is delicious on its own. Of course, it also goes well with tuna dishes 👌👌.
Japanese>English
Komaizumi酸ヶ湯限定 特別純米酒
ちきちき
Cheers to my son's birthday with his Aomori souvenirs (2)
♪ Holy shit! ♪
Japanese>English
遠藤 成将
Sake meter +1, acidity 1.6, rice polishing ratio 60%, fruity like Otters, but with a strong umami and aroma. This is delicious!
Japanese>English
Komaizumi吟醸酒 生貯蔵酒 なまちょ ロシナンテ
薬学やっくん
This was the last sake I bought when I was transferred from my workplace in Hachinohe.
I have only seen it at the Cub Center's Naganawashiro store.
It is light and easy to drink.
The bottle is sleek and stylish.
I have a good memory that the first time I drank it, I was able to face the next day without hangover and refreshed.
This is the last bottle.
I'm going to have a hangover when I think I won't be able to drink it again for a while.
Thank you for the food!
Japanese>English
Komaizumi至上の真心 純米大吟醸
熊谷 朋之
Next up was a sake called Komaizumi Ginjo-Genjo-Hakkouda-Gyu from Morita Shobei Shuzo in Aomori Prefecture.
Sorry, I had never heard of it. (^_^;)
The label says "That meat, that meat, that beef! It is said to be a sake to be served with meat.
Kurumiya in Hachinohe introductory comments
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Following on from Komazumi's fish series,
Umuuma Series Hakkouda Beef is now in stock.
The powerful cow on the label was drawn by Hiroo Takenami, a Nebuta artist,
The powerful cow on the label was drawn by Hiroo Takenami, a Nebuta artist.
Koma brings you delicious sake that goes well with Aomori's delicious food!
This dry sake has a full, robust umami flavor with a refreshing aftertaste.
It is a sake that goes well with red meat, but can also be enjoyed with all kinds of food.
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So we paired it with skewers of Yamagata-mura Shorthorn Beef, the pride of Iwate.
The dark sake and the firmness of the less fatty shorthorn beef matched beautifully! Backslapping!
I drank it all up in no time with just one skewer (lol).
Why is it that sake tastes so good when you drink outside in the daytime?
Is it because I feel a sense of immorality (laughs)?
Japanese>English
ジャイヴ
Good evening, Tomoyuki Kumagai 🌙
I am intrigued by the existence of alcohol consumed on a single beef skewer 😄.
Sake tastes so much better than beer for daytime drinking, it's the immorality of abandoning the car 😅.
Japanese>English
熊谷 朋之
Mr. Jaive. Good morning! (≧▽≦)
Yes, the immorality of not having to drive (lol).
The fun of drinking outside is to choose a sake that you would not buy first.
It's a great way to meet new people and expand your world. 😄
Japanese>English
Devid
Aomori business trip. Purchased with leftover coupon from a travel support coupon.
It has no habit, but I can feel a little alcohol in the aftertaste. 450 yen.
Japanese>English
Kumakichi
I stopped by on my weekly booze drive and bought a bottle after seeing it for the first time and it caught my eye.
The illustration of a spring-like yellow flower and the beautiful blue bottle caught my eye, and when I looked at the label on the back, I saw that it was from a sake brewery in Aomori Prefecture, and that it was a Junmai Daiginjo made from 100% Hana-Moi...
I bought it because I love Aomori's Hanasoui, which is made from rice suitable for sake brewing, and which I received at Tasake in Aomori Prefecture.
It was a bit expensive at 2,000 yen for 500 ml, but I opened it right away!
The taste was very clean and refreshing!
The attack of the aroma was tame, but once you take a sip, the elegant sweetness and gorgeous flavor spread quickly, and you could enjoy the clean acidity and minerality.
I was going to drink it in small sips, but I finished it in less than an hour!
Rice polishing ratio: 40% (100% Hwasoi)
Alcohol content: 15 to 16 degrees Celsius
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