I would like to record the Kusudama I drank before.
It is a Junmai Daiginjo made by in-house rice polishing Hindahomare up to 40% and strictly treated with water from the underground streams of the North Alps!
It was very tasty, with a clean ginjo aroma and a firm flavor.
Taste the sake from Takayama, Hida.
The sake has a refreshingly cool and sweet taste. The aftertaste is also refreshing.
It was a really delicious sake with a refreshing taste.
Tempura Start ▶️
The waitress asked if I had ever had this before
No, I have not.
Please do!
The master said, "This is quite spicy.
After eating shrimp heads and shrimp 🦐, this sake appeared!
Hot tempura and this spicy sake!
It's good, isn't it?
It makes the food go faster!
Seasonal matsutake mushroom tempura was also served!
Tempura with squid and green leaves was also delicious!
extensive knowledge of the ingredients
Rice used: Hida Hidahomare
20% alcohol by volume
Rice polishing ratio 60
Sake degree +15
Acidity 1.4
(^-^ )🍶🍶🍶🍶
Nagano Business Trip Part ㊲
I bought these kusudama on my way back to Ishikawa Prefecture from Nagano Prefecture last weekend 😀✨.
The aroma is gentle😊and the palate is filled with a gentle ginjo aroma and rounded flavor 😚This is a delicious sake with a sweet but crisp aftertaste 🥳👍.
Hello Maechen 😃
Kusudama! I got it when I visited you at the Kansai offline meeting, but I have never seen it otherwise 🥲It's a good name for a sake 🍶🤗.
Good evening, Jay & Nobby 🌃😀 😀
I bought this at a souvenir shop along 158 on the way back to Hida and Takayama ✨🫡I bought Hiyayogoshi because I had only had a cup 😊I also bought Hoba Miso and Takayama Ramen 🥳👍.