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今代司imayotsukasa
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ちっち&ごー
The aroma is subdued yet gorgeous.
Slightly acidic on the palate, but with a strong sense of rice sweetness later on. The aftertaste is light and slightly pungent.
Alcohol 17%.
Sake level: Normal
Acidity: Normal
Star ⭐️⭐️⭐️
Japanese>English
グラ
This drink has been at home since October, and after not being able to get oysters this season, I finally got some and finally opened a bottle.
The color makes it look like a white wine. Slightly acidic and juicy. There is also a little apple-like sweetness. It certainly went well with oysters.
Japanese>English
マナチー
Happy new year, Gula 🌅.
Oysters and liquor for oysters is the best 😋.
I want to drink hot sake in oyster shells 🤣🍶.
Japanese>English
グラ
Manachie-san New Year's greetings! ☀️ was the best match. But it wasn't for hot sake 💦.
Still, I'd like to try oyster shells and sake!
Japanese>English
ポンちゃん
Gula, I hope you have a great year 🙇.
I would love to try this pairing 😻I haven't had oysters 🦪 yet this year 😢.
Japanese>English
グラ
Pon-chan Sorry for the late reply. I look forward to working with you again this year!
Oysters go well with sake 🦪Please try to get them quickly and pair them 🍶.
Japanese>English
🍶しんしん🍶
cold sake
Clear
sharp and clear
The container is nice!
Japanese>English
imayotsukasaブラック今代司 極辛口
ナカガワ
I tried to make it extremely dry to match the motsu nabe, but it was too dry.
Japanese>English
2LCnt4eOZy
Why does it go well with oysters?
1) The sweet and sour taste like white wine goes well with oysters sauteed, boiled or smoked as well as raw oysters. In addition, the flavor of rice, which is typical of junmai sake, enhances the deliciousness of oysters.
(2) When wine, which contains a lot of iron, is paired with seafood, a fishy smell may be felt. In fact, the fishy smell of seafood is amplified by the iron content. The iron content in the wine reacts to produce the component that gives the fishy smell. IMA Sake for Oysters" contains about 1/100th of the iron content of ordinary wine. It reduces the raw smell of oysters. In addition, the abundant acidity in the sake refreshes the palate.
(iii) It contains malic acid produced by a special sake yeast. Malic acid has the function of making it easier for the body to take in the oyster's nutrients. Please enjoy the new possibilities brewed by the sake brewery.
What is "IMA"?
IMA stands for the initials of Imadaiji and also stands for Innovation, Mastery, and Art.
Japanese>English
John
It was recommended at Matsuzaki's in-store tasting and sales event. It has a sweet, sour and juicy taste, partly because it contains a lot of malic acid. It was delicious cold or lukewarm.
Japanese>English
じゅちこ
Mild on the palate
Strong sake taste
Japanese>English
imayotsukasa錦鯉 丹頂 The RISING SUN
こうき
Sake degree 16
Firm and dry taste
Japanese>English
じゅんさん
I bought this Imadaiji black from my parents' supermarket.
When drunk cold, it was quite dry! The sake level is +16, and it goes down quickly after drinking.
I think it would go well with strong dishes, but unfortunately, all I have today is pickles. LOL!
Ingredients: Rice (domestic), rice malt (domestic)
100% Gohyakumangoku grown in Niigata Prefecture
Rice polishing ratio: 65
Alcohol content: 16%.
Japanese>English
あや
Drinking at home 96th bottle in 2024
Year of production: September 2024
Rice: 100% Gohyakumangoku produced in Niigata Prefecture
Polishing ratio 50%.
From the etiquette
New sake brewed in winter and squeezed in early spring is finally released after a summer's sleep in a cool brewery. This is the "autumn harvest" of shunyu. This junmai daiginjo is rounded and has a fresh flavor with a hint of umami. It goes well with autumn flavors. Enjoy it chilled or at room temperature.
Japanese>English
Joe
Regular December
Chinese>English
Joe
Regular December
Chinese>English
越の酒好き
Here is the drink I had yesterday. I forgot to upload them.
The first drink was a comparison of Imadaiji's sake.
Kosotsukomi No. 1 and No. 2
First of all, both are crisp, light, dry, refreshing sakes. Refreshing like water.
Both have a slight aroma of rice.
No. 1 has a strong sweetness.
No. 2 has the same sweetness as No. 1, but the acidity comes later to cover it.
Japanese>English
takeg29
We had it cold.
Something to go with the hot pot dishes at the restaurant,
I asked for something not too spicy, and they recommended it.
I asked the restaurant if they had any spicy food that would go well with hot pot.
Aroma: Ramune-like
Taste: Fresh and spicy with a hint of rummy.
It is sticky.
It is more sticky than thick.
Meat, fish, vegetables, sweets
Strong, light, fatty...
It seems to go well with all kinds of dishes.
I have the impression that it would go well with any dish.
I had it with Yoshimuraya nabe on this day.
It was also good with rich tonkotsu (pork bone) soup.
Thank you very much!
1,580 yen without tax at Kanno Sake Shop in Asahi Ward
Japanese>English