NeetParadise
It is a gift. It is a local sake from Kesennuma City, Miyagi Prefecture. It contains gold powder and I enjoyed it as well as its appearance.
The taste is dry, but nothing to write home about.
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気仙沼男山Kesennuma Otokoyama
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kazu
The aroma is reserved and the palate is calm.
It is well-balanced.
On the other hand, the impact is weak and lacks individuality.
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assan
Here's a local report✋🏻 It's been a year and a half since I've had grilled fish, but it's as good as ever⤴️⤴️⤴️ Today's star is the store, not the sake, but this brewery seems to be back and doing well✨ I don't think they had this sake before. 🤔
Either way, it made me very happy❤️.
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ふぐちり
This sake was given to me as a gift.
Tart and sweet on the tongue.
Taste that doesn't interfere with other drinks, as if it could be drunk as a food wine.
We had it with the scallop shellfish roe we got together.
They complemented each other and were very tasty.
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おしんこ
It has a refreshing taste and is easy to drink.
It goes well with sashimi and other snacks that do not have a strong flavor.
It is very easy to drink.
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MoGi
It's clean, crisp, but with a touch of sake character lingering underneath. There's really only a slight aftertaste, like a Yamahai flavor.
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あつぼう
At first, it's very boozy, but as you get used to it, you can taste a slight sourness.
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yNogu
@Otokoyama Honten Uomachi Store
Drink at home. Mild fruit aroma. It has a calm sweetness and a firm flavor.
ALC 16 degrees, 55% polished rice. Sold only at the brewery.
It was purchased at the Uomachi store, a symbol of Kesennuma, which was rebuilt after the earthquake. This building in the Uchiwan area is a three-story wooden structure from the early Showa period (1926-1989) and is a registered tangible cultural property.
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しんしんSY
This seems to be one of the few left, and it's a bit of a taster in the oinokuchi 🤏.
It contains brewing alcohol, but it is a daiginjo.
Easy to drink sake with a ginjo aroma
My friend has drunk it in the past, but it is my first time!
Let's take notes📓
knowledge
The Legendary Fisherman
Kesennuma City in Miyagi Prefecture is a port town with a thriving fishing industry, and our Kesennuma Otokoyama was originally brewed for the fishermen who work there. We designed this label with respect for the fishermen who sometimes risk their lives to catch fish, and with gratitude for the delicious seafood they eat.
It has a mild ginjo aroma and a smooth taste. It is characterized by a well-balanced taste of sweet and sour. It is a dry type with a crisp throat feel.
Japanese>English
初めての日本酒は田酒
I got this from my boss at work. I'd heard of Otokoyama, but they make them in all sorts of places!
This time, Kesennuma Otokoyama!
As the label says, it was dry, but when you put it in your mouth, it felt like "yes, sake". The aftertaste was long. It was delicious, even though we were free to eat whatever we wanted: fried foods from the supermarket, snacks, and tofu.
I wondered if this was suitable for heated sake, but the label on the box said it won a gold medal for heated sake (lol).
Next time, I'll have it with warmed sake.
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ケン四郎
The local port town of Kesennuma is famous for its bonito catches.
If you see it, please try it.
The brewery was damaged by the earthquake and had to work very hard.
(The sake is "Ten no Biroku") It is a wonderful parcel.
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酒好きまん
Sake at the restaurant for the first time in three months due to the lifting of the state of emergency
With sashimi of horse mackerel and tuna
In a good sense, there is no alcohol feeling in the sake, and it enters the mouth clearly.
For better or worse, you can't really taste the individuality of the flavor, and you can drink it easily.
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yNogu
○Neatness, ALC 16 degrees. Good with fish.
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mihon
やや辛口
ラル大佐
Kesennuma is getting excited about the morning drama! That's why Kesennuma Otokoyama released a collaboration sake with the morning drama.
The aroma of the sake is a softly smelling ginjo aroma.
You can feel the sweetness and umami of the rice in the mouthfeel, but the finish is dry and crisp without being unpleasant, because it is a good Honjozo. It is a so-called umami dry taste. It's not the trendy sake of the moment, but it has the character of a fishing town that has loved it for years.
Today, I'm pairing it with the oyster soy sauce flavored seaweed, which is also a collaboration product, but I think it's perfectly delicious with fish. Personally, I would like to pair it with a thick slice of bonito. There seems to be a good catch of bonito this year.
Everyone, please visit Kesennuma after you get the vaccine. It only takes about an hour and a half to get there from Sendai. From there, I definitely recommend Kameyama on Kesennuma Oshima!
Thanks for the food!
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