It is a sake from Awaji Island, Hyogo Prefecture.
When I was a child, I used to go there by Koshien Ferry.
It took about 90 minutes by boat. It was a bit of a trip.
What was this sake here, Yamahai Junmai....
I found it very tasty.
It has acidity and is delicious on its own!
I would like to drink it again.
Transparent, slightly dark topaz.
Banana, aromatic wood, cinnamon, smoke, strong alcohol.
The first impression on the palate is quite strong, with a full-bodied sweetness, firm acidity, mild bitterness, overall a rich and powerful balance with a subtle umami, and a good lingering finish.
It is a powerful sake, so it is also delicious warmed up to a firm temperature.
The sweetness has settled down and it is like an elegant Shaoxing sake.
It is a robust sake that reminded me of Shaoxing sake, so I paired it with a pepper-aubergine tofu dish.
From shibi, Miyako-bijin, shibi, Miyako-bijin, ah, an endless loop!
It also goes well with the shrimp mayo I made with it.
If it goes well with shrimp mayo, it must also go well with okonomiyaki.
Next time I have okonomiyaki, I will drink it.
#Kagurazaka#Kagurazaka
w sozoe/stone/side
Next up was this one: ☝️
It is indeed spicy, as it is called "super spicy", but...
But the umami flavor is a bit lacking 😰.
It would have been better if the order was reversed 😏😏🥴.
Roast Beef Temari Sushi
Awaji Beef Comparison
Eirai somen noodles
#Kagurazaka#Kagurazaka
w/ stone/side
We are proud of our food made with Awaji Island ingredients 😄
At first, we had wine to match the surroundings 😆.
Not enough, I chose sake... 😆 ... 😆 ...
This is the first one that came out 🫡.
It's pretty heavy - it's 17 degrees 😅.
This sake stands out for its depth and spiciness✨
Awaji mini burger
Manganji chili pepper
Anago and kinome crepe
The full rice flavor with a hint of aroma is strongly embodied in the mouth with a thick and juicy impression. The mellow flavor is a quintessential Yamahai Junmai unfiltered raw sake. While developing a deep sweetness, the aftertaste is surprisingly refreshing. It tastes better at room temperature than when it is cooled down.
It goes well with salty and strong food.
The acidity is very clear. It is quite thirst-quenching. Oh, but it's unfiltered raw sake, so it's not so light. It is a little dry and a little rich. The aroma is faintly classic.
I visited the tasting and sale after winning the IWC2024, but they didn't have the award-winning sake, so I got this one from among the several I tried.
Full of sweet & savory taste of nigori.
Stimulated by the shuwa shuwa and sourness of the crispy ⚡️⚡️
I can't get enough 😊🥂💖.
Sashimi, sauteed chicken with garlic, grilled lotus root with cheese, etc.
Sashimi, sauteed chicken with garlic, grilled lotus root with cheese, etc. 💕💕💕
The fermentation-derived carbon dioxide gas was so energetic that it took a long time to open the bottle ✨.
Took me a while to open the bottle ✨✨✨.
I've been wondering about this metropolitan beauty.
I told the clerk I was interested in it.
Oh, it's delicious!
I told her that she would definitely like it.
Same? What's that? I thought it was a name 😆.
Open the bottle, blah, blah, blah 😊.
I think it took me about 10 minutes.
Yeah this was delicious to my liking ❗️
It was similar to the Kouei Chrysanthemum Snoclette.
