[Reminiscence of [kitchin, hare].
Once again, a reminiscent post from the stock ⏰️🔙.
Last July 2, the night we enjoyed the proprietress's exquisite cuisine at Kitchin Usagi.
I would like to share with you some of the drinks we exchanged with the regulars who joined us.
Kirinzan Autumn Leaves 3 Year Aged Sake
Aroma of mellow, clean, matured rice, soft umami, and a gentle kick, followed by a pleasantly mild, fresh, sweet aftertaste and a lingering bitterness in the throat.
The fact that the taste has matured without losing its clean image despite the long maturity may be a result of the great nature of Okuaga in Niigata Prefecture where the brewery is located 🤔.
By the way, this regular customer is in his mid-80's, but he still works as a company president during the day and goes out drinking at night.
I have a lot of respect for him and wish I could grow old like him. ✨️
The fourth picture is a scene from a summer purification ceremony (that is, going through a cogon grass ring) held just before visiting Kicchin-Usagi.
Hi Jive 😃
I didn't know it was this big, a cogon of thatch! It's breathtaking 🤩.
You are so mature to exchange the drinks you bring with your regulars 😎I have to maintain it so that I can still be active and healthy over 80 ❣️
Good evening, Mr. Jive 🦉.
I didn't know Kirinzan had a label like this 😳I tend to be a bit reserved when it comes to 3 years old, but it tastes like something I'd want to sip on and sip on 😊.
I'm sure you'll like it too 😆👍
Hi Jive, good evening!
What a wonderful relationship you have, exchanging drinks with other regulars ✨.
I've never experienced aged sake 😲.
Yummmm.... I'm sure it will be like that for you too 😆👍
Hi HinaHanaMama!
I've come to report on my children's growth and wish them good health, but the kids may have been more serious about the food stall 🤣.
I'll try to exercise and not overeat on a regular basis and enjoy drinking for a long time 🥰.
Hi, Pon-chan ☀☀☀☀☀☀☀☀.
I also saw it for the first time, but it was strange in a way that even after [3 years of long-term aging], it didn't have a strong matured aroma and richness 🤔.
By the way, this one was originally a bottle and was transferred to a 4-gou bottle for storage: ✨️
Hi ma-ki!
[If you're a regular, you're quite likely to bring your own drinks, so when we sit next to each other, we often exchange drinks because we're so interested in each other's drinks 🥰.
Let's enjoy each other's drinks even if we are both over 80 ✨️
On a recent trip to Niigata, I visited the famous Niigata restaurant "Brothers Sushi. As the restaurant is dedicated to Niigata cuisine, I ordered only Niigata sake, which was also on the menu.
The first was Kirinzan. The first was Kirinzan, a sake made from Takananishiki rice. When I heard the name Kirinzan, I had an image of it being very classical, but I was surprised at how modern it was. However, there was also a hint of old-fashioned sake in the depths of the bottle.
Kirinzan, a brand I would not have chosen for myself, is not bad. It's not good not to drink it.
Daiginjo-namaishu, and it's a 300ml bottle.
I had no choice but to buy it!
The moment you open the bottle, you can smell the ginjo aroma and it is pleasant.
When you put it in your mouth, it is more refreshing and easier to drink than expected. I enjoyed it as if it were a summer nama-shu @Niigata.