Hot sake with oden.
The aroma is delicious, not in the sense that it hits the nose, but rather the aroma seems to spread to the entire mouth.
And it looks cool.
The season has moved on at once, and the air is more favorable for heating sake.
I used to be a big summer drinker, but I've started drinking sake and have become a winter drinker.
However, I caught a cold at the right time and my nose is not so good!
Sake is too delicate for my taste, so I decided to drink sake with sweet potato and hot water.
I felt guilty and decided to buy some Kenrishi, so I stopped by Life and found a renewed version of a small bottle of Kenrishi!
The bottle may have changed, but the taste inside is of course the same as it has been since the Muromachi period (1336-1573)!
I gave it a shot of shochu and was able to drink it in my usual mode!
After all, Kenrishi is the best!
Good morning, and welcome to the new "Lid"!
The lid is now a very fancy design!
The jars sit better and are easier to use, and I'm glad about that too.
I don't know much about sweetpotato, so I can say that Satsuma Shiranami is the best!
I also like Kitcho Takarazan, which I used to drink at Tori Aristocrat.
If I had to buy, I would buy Kozuru or Tsurumi.
Also, I liked the Tanabata and the Manzen I only had once at a place where I went out for drinks.
It is said to be tough if you don't like sweetpotatoes (´・ω・`)
According to the description, the taste is dry.
The ones I wrote are all suitable for hot water, and I don't think they will be popular because they are said to be old-fashioned.
Is this actually my first time drinking it? No, I think I drank normal Kenrishi 20 years ago.
Since1505 is amazing!
I bought it at a local supermarket.
I think it's a pretty standard brand, but I haven't seen many check-ins at Sakegawa.
The aroma is matured aroma.
It is sharp with umami and spiciness. There is a slight sourness.
It is easy to drink cold 😋😋😋😋.
When heated up, the umami spreads and the acidity increases.
The increase in acidity is greater than the umami.
1728 yen without tax
A major sake brewer with a long history and high cost performance.
Yay, summer vacation!
I drink in the morning.
I'm a lefty, but I'm also a sucker for sweets. When it comes to anko (sweet bean paste), I prefer grains, but not akafuku.
It's good, good, good, good, good.
I drink my family's regular sake, Kenrishi, with it. My father, who left the countryside to work in Tokyo, always chose Hakkaisan or Kenrishi when it came to sake. I, who inherited his blood, also prefer to drink Kembishi.
I always drink this sake after drinking the fashionable sake I give to Sakenowa.
Yamahai, Nada, Otoko sake.
Hi Maruwa-san 🐦.
Kenshiro and Anko are delicious 😻I drank them with Yokan at a tasting, I think, and they were delicious!
Anyway, kenrishi from this morning 🤣It's a nice summer vacation 🎶.
Hi, Pon-chan.
Sake and bean paste actually go well together, don't they?
If it is Kenryo, it should be served at room temperature or warmed,
but Kikumasamune's cold sake with mizu-yokan is also a good pairing.
I'm sure you'll enjoy it.