cANIYt4iZ3
Delicious! Good floral flavor that goes well with a meal. Nice packaging too!
Japanese>English
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十石Jikkoku
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Location
472 Higashisakaimachi, Fushimi Ward, KyotoOpen in Google Maps
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あねさん
🐟
Sake and mackerel sushi
The nearest station to my parents' house, there is a train every 10 minutes in the morning, but only one every hour during the day. This is due to inbound traffic! (The number of trains between Kyoto and Saga-Arashiyama is increasing)
It's my day off, but I went to a meeting in the morning and cleaned up (company store), so I didn't have time to eat lunch, and it was time to return to Tokyo, so I took an early izakaya shinkansen. I had a mackerel sushi roll and a can of Jujishi. It is also dry and goes well with mackerel sushi. Even if you don't like mackerel sushi, you may be able to enjoy it with sushi rolls. The shiso leaves are a nice accent. It was only one can of sake, but it went very fast when we drank it while eating.
It seems that a souvenir shop between Kyoto Station and Isetan has started selling Futaba's Mame-mochi (bean cake). Limited to Mondays and Thursdays. Only three pieces.
I wonder if my nerves would kick in and I would buy one.
I wonder if people who are not tourists can be nervous. Some people who were not tourists bought them 😆 I didn't buy them either 🤣.
It was freshly made, fluffy and delicious.
Japanese>English
マナチー
Hi Ane 😃I would have a flat belly if I ate 3 bean daifuku of this size 😂❗️ but they look soft and delicious🤤I need a break since I haven't had one at all lately😇.
Japanese>English
あおちゃん
Hi Ane-san
I see you are back in Kyoto😊.
Sagano line must be crowded 😅you can't ride it during Sanga's game 😅.
Jyuseki and saba sushi is the best with soybean sprouts 👌
I'll take one 😂.
Japanese>English
あねさん
Good evening, Mr. Manachy 🌆.
The red bean paste is light and the salty black beans are delicious and crunchy.
I recommend this video by a guy named Kuzmax to you. I can't listen to it without tears🤣.
Japanese>English
あねさん
Ao, good evening 🌉.
When did you get so many fans, Sanga, it's the worst when you have 4 cars 😢.
I want to go home again slowly because some things are so hectic that I haven't eaten.
Japanese>English
アラジン
Good evening, Ane 😃.
I'm going to hate going home 🏮🚅🏮 to the izakaya shinkansen in Kyoto with all its delicacies 😁.
The mackerel sushi is also a meaty one not battera ☺️ that would go great with the ten stone 🍶.
And Demachi Futaba's Mamemochi ☺️3 is a good amount for one person 😁.
Japanese>English
あねさん
Good morning, Aladdin!
I bought some 551 pork buns as souvenirs, but I decided not to eat them in the car 😅I eat all the food I like when I go back home, which makes me lack vegetables💦.
Japanese>English
こまこめ
Sake from Kyoto City, Kyoto Prefecture
🌾 100% "Celebration" rice produced in Kyoto
Rice polishing ratio: 60
Alcohol content: 16%.
Yeast used: Kyo no Koto
It takes a lot of concentration to compare the difference between the dark blue label, which has the same specifications including the yeast, and the autumn-aged one, which has a more matured and mellow taste and a yellowish hue. This may be because I drink it knowing that it is an autumn-aged sake.
［Comparison of 10-okoku sake bottles _3/3]
Japanese>English
こまこめ
Sake from Kyoto City, Kyoto Prefecture
🌾 100% "Celebration" rice produced in Kyoto
Rice polishing ratio: 60
Alcohol content: 16%.
Yeast used: Kyo no Koto
🍶The specs readable from the label are the same as the summer ginjo except for the yeast, but it is best served at room temperature and also tastes good lukewarm. It has a nice lingering aftertaste, and is best savored slowly, one sip at a time.
［Toward the end of the bottle, the sake is good at room temperature, but it is best served lukewarm.]
Japanese>English
こまこめ
Sake from Kyoto City, Kyoto Prefecture
🌾 100% "Celebration" rice produced in Kyoto
Rice polishing ratio: 60
Alcohol content: 16%.
Yeast used: Kyo no Saki
🍶It is more refreshing and tastes better chilled than the other two. Now that we are almost at the end of the season for the Fireworks Sake Collection, let's move on to a series of sakes inspired by the number "10" to be drunk in October.
🎆-12
Series 🔢 "10"-2
［October "10" Sake]
[Ten Stone Drinking Comparison_1/3]
Japanese>English
与野
Fruity and graceful.
Japanese>English
フーノミー
Both the aroma and taste are sweet like pineapple or grapefruit with a bitter aftertaste.
It is easy to drink and complements food well.
Japanese>English
Heroyui
At a tempura restaurant in Kyoto.
Saturday and Sunday business trip.
Smooth ginjo aroma.
Lightly sweet but with a good alcohol taste.
The taste is also smooth.
It is crisp but also has plenty of richness.
It goes perfectly with tempura.
Japanese>English
ひろく
Capsicum and Isoamyl acetate
most spectacular
Japanese>English
ひろく
Ramune type
strong apple acid
My favorite of the season
Japanese>English
ramentosake
It has a fresh aroma reminiscent of sweet and sour green apples.
The sharpness is sharp from the clear mouthfeel. Fresh and crisp, it is truly a bottle suited for summer.
Japanese>English
tomoさん
Kumamoto off-line meeting continued
The 3rd cup: Jyuseki Shuku Junmai Ginjo Aki-agari
I personally don't like "hiyaoroshi" and "akiagari" so I don't buy them at home (although I sometimes buy them 😅)
I don't feel much sweetness and it tastes clean and dry with a good sharpness.
The fried mehikari is really good and it went well with this 😋.
Japanese>English
pierce
Feels the fullness of the rice. Sense of alcohol. Light and refreshing on the palate, it goes well with light-flavored Japanese food. On the second day, it is full, sweet, and thick in the mouth. There is a lingering aftertaste.
Japanese>English
倍割り
The last of the day.
The umami spreads slowly from the first to the middle part of the bottle.
The sweetness in the middle part of the bottle flows with the umami, and lingers with a zing.
Japanese>English
