I took a half day off and drank at Tsukiji for the third time~♪
At "Tsukiji Kaku-uchi Tabitebako".
Following the Shiga antenna store, I met Daijiro-san here as well.
Ojiro Yamahai Junmai Ginbuki
It is a robust type of sake.
It is a dry sake with a good flavor.
Goes well with mackerel with sesame miso
🐶
Delicious cold Junmai sake.
I love going to Shiga for fun~.
Omi beef lunch.
They were selling limited edition sponge cake (caramel sauce) at Club Harrier. Too delicious! 😂
Daijiro Yamahai Junmai Hi-ire (Ginbuki, additive-free, brewer's yeast)
Manufactured July 2025, Sake degree +6, Acidity 2.1, Rice polished 65%, Alcohol 17
The aroma is slightly alcoholic. The mouthfeel is mellow, with a complex spread of acidity and dry structure in the mid-palate.
The aftertaste is classic and robust, with a subtle lingering aftertaste. The acidity is strong, so it is likely to show its true value when paired with strong-flavored dishes. Based on its sake level and acidity, it is classified as rich and dry.
Preference score: 6.0/10
Aroma: 1.0｜Mouthfeel: 1.0｜Medium: 1.0｜Final taste: 1.0｜Price: 2
A strong acidity and spiciness make this a calm and mature food sake. It has a strong drinkability.
Ume! What is this?
The sweet, spicy, sour, and bitter flavors are balanced to a high level, with a nutty aroma that I love... To be honest, I had never even heard of this brewery, but here it is... yummie...
1930 2025/8
Daijiro Namaishiki Junmai
Yamadanishiki Junmai Namaishu R5BY
Yamada-Nishiki 65% produced by the Shiga Tomin Hyakusho no Kai
+5 2.4 No yeast added (brewer's yeast)
17° 25/7 A+
Higashiomi-shi, Shiga Hata Shuzo
1800 3380
This is a raw yeast sake from the second summer of the R5BY.
It has a mellow but deep flavor that retains the freshness of the original.
It becomes softer when heated, so we enjoyed comparing it with cold sake.
