Homecoming Series 8
Grilled shishamo in the garden and served with it is a dish from Yoshikubo Sake Brewery.
The color is yellow, and the mouthfeel is rich and umami, the Junmai sake!
There is no mention of the rice on the label, but I like it... I looked at the brewery's website, and found that it is my favorite TAMAEI!
It was a real gem!
The sense of malted rice? It has a strong malted rice taste.
Sake from Ibaraki is often like this.
I like it a lot! I like it a lot!
It has a nice sweet aroma that goes into your nose when you put a sugar cube in your mouth and bite into it. (I know, weird analogy 💦).
Delicious!
Participating in the Sake Bar held at Pede in front of Mito Station every year at this time of the year on Friday nights.
Unfortunately, it was raining and there were not many customers, but we were excited to try the expensive sake!
Mito-produced Yamada-Nishiki 35% polished rice
Daigin nama sake for exhibition
Elegant, mellow, and without a doubt delicious sake!
Even if it rains, the sake will bring you together with other sake drinkers. Enjoy the night with the sound of rain as background music
Sake from Mito City. A bottle I selected in a hurry at a liquor store in Mito Station. It is 100% Yamada-Nishiki with a 50% ratio.
There was a sake coin-tasting corner, but we didn't have enough time.
It has a crisp, deep, and full flavor that can only be achieved with unfiltered, unpasteurized sake.
Cheers to lunchtime drinking with garland chrysanthemum scallop olive pasta.
My drinking buddy took me to a pub for the first time.
We were served the restaurant's best sake on tap.
The sake is poured into a 1-gou bottle and served.
The sweet sake has a refreshing aftertaste with the aroma of the cedar barrels!
Sashimi and yakitori both promote sake!
As expected, we drank too much and are now hungover!
At Yumeya
蔵人の平均年齢は28歳。 国内外でエネルギッシュな取り組みを行う、水戸の蔵元・吉久保酒造の蔵人たちである。 水SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
ガールズパフォーマンスユニット「TryCour」は、オリジナル日本酒「暁音-AKINONE-」の発売に先立ち、SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
茨城県で日本酒造りに携わる杜氏＆蔵人を対象にした新しい資格制度「常陸杜氏（ひたちとうじ）」。茨城の風土と水と米で美酒を醸す人だけが名乗れる常陸杜氏は2019年からスタートし、一期生として３名が認定されました（2020年に二期生3名が追加認定）。茨城の酒造業界の将来を牽引することが期待される一期生3人の杜氏の酒造りに迫ります。三人目は吉久保酒造（水戸市）の杜氏、鈴木忠幸さんです。SAKE Street | プロも愛読の日本酒メディア
