Rice for Sake Mother : Tamakae produced in Shiga pref.
Koji Rice: Koshigaraku produced in Shiga Prefecture
Kake rice: Koshigaraku produced in Shiga Prefecture
Rice polishing ratio: 50
Yeast : 2NF
Even if you don't have what you are looking for, Hasegawa Sake Shop has a great selection of excellent sake. I had never had sake from Shiga before, so here I go!
The aroma is mild but fresh and crisp. The aroma is mild, but fresh and refreshing, with a hint of sweetness. As it slides into the mouth, the melon-like sweetness marries with the acidity that is typical of the sake's traditional sake making process, and gently envelops the taste buds. The sharpness of the sake is strong, and the sweet impression becomes spicy. It is a good sake that you will not get tired of drinking. Thank you again for the sake!
My first Shiga sake 🍶.
The beautifully named "Laughing Season"!
I chose "White" out of the many colors available.
The taste of sake is fresh and smooth, but the taste of sake is very strong.
I'm curious to see what other colors are available!
We're trying a lot of things this year... ♪
<Matsuno-no-Masa> (top left)
It is easy to cook because of the soggy lees.
It has a pungent taste if you eat it as it is, but if you make amazake with it, you don't mind.
It's also delicious with a little coffee added to amazake 😁.
The most neutral taste in both amazake and sake lees soup.
Monsoon (top right)
Sake lees from kijoshu (sake made with sake), even as it is, tastes sweet and tasty without being overpowering.
It goes well with amazake (sweet sake) and Japanese dishes, and the sake lees soup is not enough.
The picture is with tomatoes, the sourness of the 🍅 and the sweet sake lees went well together. ❣️
bottom left
I didn't recognize this one until the label.
It is lighter than "Monsoon" and goes well with amazake and Japanese food.
The photo shows it with kinpira gobo (burdock root). The dark kinpira matched well with the fruity sake lees. ❣️
Furozumi (bottom right)
Because it is pressed by a balance, there is still some sake left in the sake, so it goes well with sake lees soup. Cocky finish 😌.
Amazake also has a robust taste, a little twangy
I mixed it with cream cheese and served it with spinach, but I think it tastes better made with fruity sake lees🤔.
Good evening, Pon. 😊
I'm very interested in sakekasu,
I don't have much in my repertoire, so I don't buy much.
I don't buy much. I want to use it in many different ways.
I want to use it in many ways. I'll make a note of these two 😋. 😍
Hanapin, thanks for your help here 😊.
If the lees is hard, please loosen it with water. It's delicious mixed with a little mirin and sugar and dressed 🎶It's also good mixed with a little cream cheese and dressed 😉.
Good evening, Pon-chan 😀
You are indeed a Pon-chan with various sake lees dishes 😀.
In my house, we only choose sake lees soup 🤣.
But even the sake lees soup tastes completely different depending on the brewery that uses it, so that's fun 😇
Good evening, Pon.
Cooking with sakekasu is also a wonderful way to make use of sake lees: ⤴️
The only thing I could think of was sake lees soup, but there are so many ways to make it 😋.
And I'm glad you've recovered to be able to lead a normal life🍀.
Ponchan 🥰 wow 💓 they all look delicious ‼️ sake lees of any kind of sake is important too 🧐 sake lees of noble sake, I see, I will learn 💪 I will try it too ‼️
Good evening, Pon 😃.
It's very interesting to compare different brands of sake lees 🤤.
So many recipes besides amazake and sake lees soup 😳
I like sakekasu raisin which is fruity sake lees loosened up a bit with the same sake and add a lot of raisins 😊.
Thank you Yasube for this one too 😊.
We mostly make kasu-jiru too, but we also add it to miso-based sauces and stews as a secret ingredient 😁.
I'm sure it's delicious 😻.
Thank you, ma-ki-, for your help 🙏 Thanks to you, life is back to normal 😊Health is important!
This time of year, liquor stores often give it to us so we use it more and more 😁Kasu-jiru is the best treat on a cold day 😉.
Good morning, Pekho 🐥.
I'm trying many things this time of year 😁Fruity ones are delicious when made into Japanese dishes: ❣️
I would like to imitate your cooking because it is absolutely delicious if you cook it! I look forward to working with you 🙏🙏.
Good morning, Takubon-san 🐥.
Sakekasu nabe 😳‼️ looks delicious in Ishikari nabe 😊I'll give it a try 😉.
I remember how happy I used to be when I bought sake at Kitajima-san after the new year and they gave me sakekasu 🙏😊.
Thank you Aladdin for this one too 😊.
Sake lees raisins look delicious 😻It is quintessential Aladdin to use the same alcohol 😉👍I will definitely copy you 😊🙏.
Pon.
Good morning!
I had an image of sakekasu as an ingredient of sweet sake, but it can be used for various dishes 🤩 It is also delicious in a pot and seems to have many uses.
Hi, kozou-san 🐦.
When I get a lot of sakekasu, I digest it in sake lees soup and as a secret ingredient in dishes😁It is rich and tasty even if you put some in miso soup😊I have never tried sakekasu nabe either so I think I will try it!
The other day I drank and popped a bottle of Akai Ito from Laughing Four Seasons Brewery.
It seemed sweet because I drank it at a restaurant last time, but it was dry right after opening the bottle.
It is a delicious sake with a profound sense of fruity, freshness, and gorgeous aroma.
I am considering buying a bottle.
At Fujimiya, a famous Nagoya Cochin restaurant in Sakae. I never knew chicken liver sashimi could be so good...I recommend it to go with it. A good balance of flavor and freshness. Made with Tamakae. Polishing ratio 50%, alcohol content 16%.
