Cheers to terrine, my No. 1 selection of what I would like to see sold year-round! The main course for Christmas is not chicken, cake, or champagne, but terrine! I also shared my favorite shrimp ajillo and grilled prawns with my cat and had a Merry Christmas!
Merry Christmas, Mr. Pierre🎄!
Sawahime's Shiboritate! We haven't had it 😅I'm curious about the first place flavor: ‼️
Terrine & Sawa Hime 😋 would love to try it!
Today is the first crab of the year 🦀.
To go with it, I consulted with the liquor store owner and got some hot sake from Sawahime!
It went well with it!
Both are exquisite and delicious!
Thank you, General!
This one has been in the cellar for a year since last year's trip to Tochigi. We will open the bottle for the last time this year (not collectively) as we do our last purchase and inventory clearance 👍.
When I opened the bottle and poured it, I could smell the apricot and apricot aroma.
The mouthfeel is smooth, and immediately after the acidity and slight sweetness of apricots and loquat spread lightly.
As if to wash it down, spiciness and the umami of rice spread softly in a two-tiered structure.
Then, perhaps because it has been laid down for a year(?), there are a few nuts, grains, and caramels. There are also a little nuts, grains, and caramel-like matured flavor. However, it flows smoothly and beautifully from beginning to end, and is pleasantly delicious ✨.
The aftertaste is also crisp and well-balanced, making it easy to pair with food!
With a trip to Tochigi coming up in December 🍶, we are looking forward to seeing you again next year.
I'm looking forward to meeting many more sake souvenirs and other great sake from the places I buy sake from next year!
Good evening, Jay & Nobby 🌝.
We are going to put our inventory in order😙 and harvest another batch of Tochigi's souvenir sake!
We will be visiting you for the last trip of the year ✨.
A gift
Slightly ginjo aroma, mild on the palate with a sweet umami taste, but the spiciness comes out later with the alcohol feeling.
I drank it chilled, but would it have been better warmed?
This is a restaurant that often develops culinary menus!
On this day, I found a menu item that caught my attention 💡.
Spilled Bean Curd with Bean Paste
I always order Bean-curd Tofu at Fukurokuju, so I'll order it here, too!
Not so spicy!
The next sake was this one, whose name reminds me of a connection with the restaurant!
I had this last time in June!
It's a bit peculiar, spicy and bitter.
It's just like me 🫨.
I can remember how I drank it even if my memory is fading.
Thank you for this app!
a great source of knowledge
Rice used: Hitogokochi
Rice polishing ratio: 50
Alcohol content: 15
Sake degree: +4
Acidity: 1.4
Water: Kinugawa River subsoil water
Yeast: Tochigi Prefecture yeast T-F, T-S
I didn't know there were other sake rice like Tochigi Sake 14 and Hyogo Sake 85.
The leftmost one is not the same, very different, very sweet!
Is it a sake yeast yeast yeast? I've never encountered such sweetness. But the complex acidity is indeed impressive!
The one on the right. Don't tell me that they are all the same! I put it in the back... but you can't see the label... ......
This one was the hardest. After swallowing it, a fresh sweet taste comes up from the back of my throat.