Today, I took my time to drink Naotora's Unfiltered Nama-Ginjo Junmai-Ginjo ❗️ that I did before.
The aroma is a faint scent of ginjo. The first sip gives you a raw numbness, followed by a bitter taste. It is good to drink it with some kind of snacks rather than sake as it is. ⭕️ It is good to drink it with a little sweet crab miso or Natori dried squid. ❤️
Today, I drank Naotora's raw sake (junmai ginjo), which I drank a variety of the other day.
It is the most reasonably priced sake 🤑 of the last six.
The aroma has a faint ginjo aroma and a hint of moromi. When you take a sip, you will feel a tingling sensation on your tongue, which is typical for a raw sake. After that, there is a sharp bitterness.
A good sake that I like to drink at an affordable price for this very Junmai namaishu sake. ⭕️ great ❤️
Today we compared the six basic types of sake that are available at Naotora, as shown in the photo. Naotora also has one made with the sake rice I posted earlier.
When I poured it, only the ARAHABASHIRI had fizzy bubbles on the glass.
The aroma was not very fragrant right through to the whole.
The raw sake had a rounded texture on the tongue after the first sip, followed by a raw tingling sensation and a raw bitter taste that lingered. After that, the taste of grapes remains.
The unfiltered nama-shu has a dense texture on the tongue with a hint of sourness that lingers after the first sip.
The arabashiri has a fizzy, tingling sensation that fills the mouth as you take a sip. The acidity remains, but it is more refreshing than the unfiltered, unpasteurized sake.
The Besatsurae has a tingling sensation with a ginjo feel when you take a sip. However, it is not very ginjo ginjo.
Bangai has a stronger acidity than Bessatsurae.
Junmai Daiginjo seemed more ginjo-like.
I couldn't tell which sake was better today.
It took me a long time to drink it because I had to drink the undiluted sake after the undiluted sake, pour it into a glass, and keep track of it as I drank it. Also, I got drunk and the taste changed from before to after.
But it was interesting to compare Naotora ❤️.
When I was on a buying expedition with my sake teacher before, he bought a bottle, and I couldn't buy it because it was the last bottle at that time.
Speaking of summer in Miyagi, we can't forget the bonito from Kesennuma. The Kesennuma Bonito Festival will be held around this weekend. It seems that this season the albacore tuna have been landing all over the place and the bonito have not been very good, but finally the good size and fatty ones have started to arrive.
When I went to the Yuriage morning market, I bought a 3 kg skipjack at a reasonable price, and I also bought some warasa because they were cheap. Half of the bonito was made into sashimi, and the other half into homemade straw grill. The other half of the bonito was made into sashimi, and the other half into homemade strawbale. The remaining ara is used to cook the fish. Almost all of the fish was used up. I am always amazed at my wife's skill.
And so, our fish festival has begun!
The top aroma is a fruity ginjo aroma.
The mouthfeel is moderately sweet and light, with a strong umami aftertaste! The aftertaste is pleasant without losing the fruity scent of tachi-kou, and it is cut off quickly with a clear and well-balanced acidity and bitterness.
This is the first time for us to taste this mysterious flavor, which is both refreshing and mellow.
The thickly sliced, rainbow-colored bonito is evidence of its fat content. It is served with slices of garlic!
Thank you very much for the meal!
Colonel Lal.
Hello ♪
You use up every last bit of fish! The sashimi and nameko look delicious, but the dish looks great too...the garlicky bonito tataki and nameko would go well with the rich sake 😍.
Hello Colonel Lal 😊.
As always, your wife's knife skills and cooking skills are amazing ✨✨.
I've met Shah, but never met Naotora 💦I'd love to try the sake you drink 😍!
Colonel Lal Good evening.(^o^) It is an amazing fish festival. And the level of cooking is very professional. It's really wonderful. I've never had Naotora, but from the review, it looks like THE Nagano sake, and it looks delicious!
Hello, little boy 😁.
Thank you for noticing! We also sell our own dishes, so we can buy them at a discount 👍.
Naotora is light, so it's surprisingly good with strong flavors 🤘.
Sashu, good evening 😁.
Thank you for the compliment! I will pass it on to my wife 😊.
This was my first experience with this refreshingly mellow Nagano sake. Now that it has opened up, the sweetness is getting stronger 🤘.
I went to the sake brewery on my way back from camping because I enjoyed the morning squeezes. I fell in love at first sight with this sake in the refrigerator on my own. Immediately after opening the package, the ginjo aroma wafted over me. It was definitely delicious! It was not too harsh on the palate and had a nice sharpness to it, making it a well-balanced sake.
I drink at a restaurant where young people seem to congregate.
The owner, who says he is a big fan of Koyama Shoten, introduces us to some Koyama Shoten originals.
Next to Tamitsu is Naotora. This is a brand that is not often drunk by individuals.
So I can't compare this one with the regular version, but it was delicious.
It was a little bit tangy.
I love Naotora by Endo Sake Brewery.
This time the sake rice comet is not to my liking at all.
It is too light or has an astringent taste that lingers on the palate.
Dark Junmai Daiginjo🍶.
The top aroma is full of gorgeous fruity ginjo aroma.
It is sweet and delicious in the mouth.
The aroma and flavor are rich, and combined with the 17% alcohol content, it is truly an unfiltered, unadulterated Junmai Daiginjo 😋😋😋😋.
The sweetness and spiciness is sweet. The label looks like it might be dry, so the first sip is surprising.
No gassiness.
It tastes good even when mixed with a little strong carbonation. Is this more trendy?
I wondered if it would be good as a food sake because of its sweet taste, but it is so good that the sake is being drunk before you know it 😆.
3,200 yen without tax
