🎂
Thank you all for taking time out of your busy schedule (՞ ܸ. ˬ. ܸ՞)"
I was curious about a brand I've never had before, so I had the first glass 🍶💕.
I thought it was refreshing ‼️ and the sweetness followed 🎶.
Fruity aroma.
This one is my favorite 😸.
Happy Birthday 🎉🎂🎂 Eririn, once again!
I'm so happy for your birthday party 💕The cake looks delicious too💕Shire drink but not Naotora drink 😅I guess I like it too if Eririn likes it 🙄.
Happy Birthday Eririn ㊗Happy Birthday to you and your family ㊗Happy Birthday to you and your family ㊗Happy Birthday to you and your family. I wish you a wonderful year ahead. And please keep drinking lots of good drinks!
Pon-chan (*´▽` people) arigato handsome!
So it's Shah's brewery 😳
I didn't realize that😅.
Just looking at the label, it was a great adventure, but you can't go wrong with the taste: ☺️
Manachie-san (*´▽`person) arigato ♡.
You are fruity, despite your mastery of the honored label 🖌😊.
It's double the joy when you meet a hit while failing 🎯.
Thank you very much for your support!
I'm going to start challenging to new drinks again from here.
Let me know if I'm straying too far and you get lost 😉.
After finishing the Umeshu (plum wine), we all gathered together.
They asked which sake we would like to start with.
I was going to start with Houou Mita, but since Naotora was the first sake for both of them, I followed their lead and joined them!
Oh, it's delicious!
What's this?
I'll keep that in mind, memo memo memo!
Hoya goes well with sake, doesn't it?
knowledge
Method of preparation Junmai Ginjo
Alcohol content 13
Sake degree -6
Acidity 1.5
Ingredient rice: 100% Yamae-Nishiki from Nagano Prefecture
Polishing ratio 59
Ingredients: Rice (Yamae-Nishiki), Rice Koji (Yamae-Nishiki)
Today, my favorite Naotora, the most favorite raw sake from Nagano's Endo Shuzo Brewery: ‼️
The aroma is fresh and raw with a subtle hint of ginjo behind the aroma: ❗️
When you take a sip, the tingling sensation of the raw sake lingers on your tongue, and the subtle taste and aroma of the ginjo passes through your nose❗️
Great sake to drink as a food sake‼️ and the price is the most reasonable of all the Naotora's. ❤️
I didn't know about this sake, but I bought it at my regular liquor store because it was prominently displayed there.
It is light and dry, but the ginjo aroma may be a little weak.
Today we have Naotora Junmai Daiginjo Genshu from Nagano's Endo Shuzo ‼️
An ambitious sake made from junmai-daiginjo-genshu made from Miyamanishiki rice, which is a good rice for sake brewing, and cut down to 39%, matured for one summer. ❣️
The aroma has a faint scent of ginjo. A sip gives a tingling sensation on the tongue, followed by a sharp koji taste: ❗️
I'd like to drink the raw stuff too 🤤.
Today we have Naotora Junmai Daiginjyo Nama Genjyu from Endo Sake Brewery in Nagano, Japan: ‼️
Not much aroma. When you take a sip, there is a raw tingling sensation on the tongue, followed by the taste of junmai. It does not have much of a raw sake feel and is easy to drink. ❤️
Polishing ratio 59%.
It has a full, fragrant mouthfeel, a sharp, crisp taste, and an impressive aftertaste. It is refreshing yet persistent. This is a good sake. Sake
Today, Naotora Betsuatsura Junmai Daiginjo Nama Sake: ‼️
There is not much of a ginjo aroma.
When you take a sip, you can feel a slight bitterness on your tongue, but it soon disappears, and then the aroma of ginjo passes through your nose. Finally, there is a slight astringency in the mouth.
Refreshing and strong Naotora. ❤️
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.
