Tonight is another version of Tasake's Junmai Ginjo Yamahai. We are so happy to be able to compare them. When the bottle is opened, a gorgeous ginjo aroma rises from the bottle. It is a wonderful aroma. In the mouth, a hint of acidity follows the firm sweetness and brings it all together. It is delicious! The sweetness of the spinach with sesame paste is also good as it refreshes the sake!
After the dish of steamed kintoki grass from the home garden, topped with homemade dashi broth-based ponzu vinegar with dried bonito flakes, the sake becomes more fruity and irresistible. When mackerel rillettes are served on a baguette, the sake resets the smell of the mackerel and goes well with it too!
It was the same jungin yamahai, but completely different. I wish I could encounter this again. It was really delicious!
Looking back at last year's post, there is a repeat! So, a repeat 🔁.
Although it is a type of sake that has a bitter aftertaste, you can taste a little freshness with a steady deliciousness even on the second day 🍶.
Great stability ✨
I enjoyed it as deliciously as last year 🥰.
Today I went to Aomori City and Hirosaki City and back 🚙 and chose this one to heal such a tired body: 💁♂️
Let's start with the standing aroma. The aroma is fresh and sweet like apples. When you put it in your mouth, it has a nice light sweetness and a clean finish along with sourness and umami.
Serve with codfish. The taste of the cod's unraveled meat and liver combined with yuzu and a tangy flavor brings out the flavor and refreshing acidity of this sake, which increases its deliciousness 😁.
Rice polishing ratio] 55
Alcohol content】16度
Snacks] Cod with Tomoage
Price including tax】1,980 yen
1800
Purchased to try a benchmark rice wine.
It is delicious!
What was that "Tasake" I was drinking at the store?
I never imagined it was so fruity.
My image of it is classic, but this is modern.
Is it sweeter than I expected?
(Not sweet.)
But it is well balanced with acidity and spiciness.
If I find a Yamahai, I'll buy it.
The wife carefully prepared the mullet milt, so we decided on a special bottle of sake as well. When the bottle was opened, it had a slightly sweet aroma. It is quite subdued. In the mouth, the delicate sweetness is followed by the characteristic sourness of Yamahai and a weak bitterness that lingers in the throat. The bitterness increases after the spinach and soaked spinach with mentsuyu apple vinegar. I thought that the bitterness might be offset by the bitterness of the ingredients. But when I served it with fresh Manganji chili peppers topped with sweet miso (Okinawa's Andansu), it was very refreshing. Now for the shirako! First, seared. Delicious♪ The moderate astringency sweetens the sake and reduces bitterness, so it goes really well with it! Next was the ponzu sauce with grated autumn leaves and grated radish. This is also delicious. The sake is also sweet and tasty! The sake is very nice because it washes away the oily taste of the Nagoya chicken wings, which are a side dish. I think it might be the best match for this dish.
Today's star was mullet milt!
We had a bottle of Tasake!
This is indeed a very popular brand! It's so good!
It was a good thing I bought a bottle, but my fridge is in serious trouble💦.
Accompanied by Shizenigo jelly!
A new product with a different sake rice from the standard special junmai ✨.
Characterized by a gentle, soft sweetness🎶.
Versatile enough to go with any dish!
Last night with fried food👍
-David
Tasake" has not been available for a long time,
Tasake was purchased at the Tajimaya Sake Shop.
For more information about it, see here.
https://www.shogots1978.com/entry/2025/11/25/234509
A well-balanced gem,
I can feel Tasake's commitment.
I want to drink it again.