Finally opened a bottle of Onagawa Tenka Shooting Star Label that I bought locally this spring. We toasted with the people at our favorite bar. This is a brewery that I support because it is one of the most stubbornly local breweries in Akita. At the time, I bought the bottle just for the cute label and the name, but since it was unfiltered, it was fermented during storage, or perhaps originally, it was quite well carbonated. The gorgeous fruity aroma and slightly sweet taste made the glass go on. (I slightly regretted that I should have opened it alone.)
I have had other Onogawa's sake, but I am proud to have a sake brewery in my hometown that makes such delicious sake.
It may not be easy to find them in Tokyo, but I will continue to support them.
One of the first bottles that got me hooked on sake.
I think it is moving toward dryness year by year.
Slightly chili, freshness is a must!
Light, medium-bodied with a touch of sweetness, delicious!
☆☆☆☆
We were going to have a cheese fondue to go with the cheese label, but changed to kimchi nabe on short notice 😑 but this one opened as planned~!
The aroma is modest, but it has an Akita-like aroma.
The sweetness and acidity come forward and make you forget the spiciness of the kimchi nabe in an instant 😳.
At the same time, the fizziness and dryness are very pronounced! I was drinking it right before, so I thought, "Is this beer? Is this beer? It's a beer?
I like the taste of this beer without mentioning the food it's served with 😊.
Next time I'm going for the Heart label: ❤️😘
I love cheese.
I like cheese so much that I can eat a bag of 7 slices of cheese in an instant (I try to limit myself to 4 slices a day these days because it's bad for my kidneys).
For me? My husband bought a cheese label✌ for me.
It's a sake from Akita and it's my first time to try it!
It has sweetness and sourness, but the sweetness is just a little bit & the sourness is not too sour, it's mellow! And it has a clean aftertaste✨
Umami❣️
It's very obvious that there is sourness in it, but it's not that sour, which is kind of strange.
I wonder if it's something like Kantan Vinegar (not).
As for the key question of whether it goes with cheese,
I like cheese so much that there is nothing that doesn't go well with cheese.
But I thought it went better with cheese than the sashimi I ate with it!
I think it was delicious with smoked cheese 🙆
Tenka
Dinagawas
The drinking set of the day was
Akita, Heart Label, Arahashiri, and Nama Genjirushu, a mysterious binding that includes hearts. As expected.
Personally, I feel that labels made up of only symbols are difficult to differentiate. This label also resembles Atago no Matsu's Hitotsumatsu no Koi.
Snow falling in the clear northern air is said to be compared to flowers falling from the sky and called "tenka" (heavenly flowers).
I bought it after tasting it at an event at Takashimaya.
I drank it over several days and found that the flavor changed daily. It has a strong flavor, so it seems to go better with pork and other robust dishes than light fish.
I was attracted by the label "dry" and bought it.
When you put it in your mouth, it tastes clean. The aroma was then flooded into the mouth. It was very easy to drink.
Tuna sashimi, bonito tataki, salmon with leek salt, Engawa kimchi, hormone stew, steamed pork belly with lettuce
Autumn Eggplant Label
Tenka
It's been a long time
It looks like autumn sake!
Dim sum, a square one is served!
The fish paste with a rich flavor!
I asked the assistant chef about it, and he told me it was made by adding cream to the sea bream fish paste!
This is also delicious!
extensive knowledge
Yeast : D-121
Rice used: Gin-san
Rice polishing ratio: 55
Alcohol percentage: 15% (undiluted)
Sake Degree: -5
Acidity: 2.5
Amino acidity: 1.0
I bought it because of the cute label, but when I opened it and drank it right away I could really taste the honey flavor 🐝🍯.
I like sweet flavors, so it's perfect for me too 😌😌.
