Spring Blessing #2.
Fresh firefly squid from Toyama! Freshly boiled in Tateyama, Toyama. Special Junmai unfiltered unpasteurized sake.
The color is much yellow. The alcohol content is 18-19 degrees!
The aroma has a nice banana aroma. I thought Tateyama was more dry and dry (my own image), but it has a strong umami flavor.
It goes well with seafood from Toyama. ❤️
Toyama's sake is the best match for Toyama's ingredients.
I drank Junmai Ginjo Aizan from Tateyama before, but this is Special Junmai.
There is also a Daiginjo. I guess they use Aizan a lot.
It's not sweet, but it's somewhat fruity and has a nice aroma. The aftertaste is a little spicy.
Personally, I preferred the Junmai Ginjo, which is sweeter.
Off-line meeting with Kanto members Day 2, Part 1
Continuing from the previous day, we had a party with 6 members: Nocchi-san (secretary), MAJ-san, Ane-san, Yuka-chan, and for the first time, Tatsu-san and myself 🍶.
A hideaway bar near Shinjuku Gyoen station.
When I arrived (first to arrive), the counter was full of regulars!
It was a hot day, so I started with 🍺 for now, but I toasted again with sake!
I drank a lot of drinks that day, but I forgot the order of them, so I'll just list the ones I remember.
I'll leave aside the sake that Ane-san mentioned, which was Azuma Tsuru, and Tateyama, which I haven't had in a while, and two kinds of sake!
Special Junmai
This sake has a strong astringent taste, which is typical of Tateyama!
Junmai Ginjo
It has a little aroma and is easier to drink than the special junmai, but it still has an astringent taste.
I felt it was less classic than in the past, but it is still a sake that should be tried at room temperature or above 🍶.
The popular snack of this restaurant, Iburi gakko with cream cheese and kombu (I forgot the name), was really good 😋!
