It seems like every day this week I am greeting the New Year. Tonight we went to Kibana. When I asked for a good sake to warm up, the proprietress served me a dry sake from her hometown. The mouthfeel is crisp and dry, with a delicious umami flavor. It starts the engine.
Chinese noodle specialty at Tonchibo
When the owner went to Ueda City to buy Shinshu Kamerei, a local liquor store recommended this brand!
R yeast is a yeast that produces a lot of isoamyl acetate and malic acid.
Although the acidity is a little rough, it's not bad to have such a clear taste.
The aftertaste is clean and clear.
The first night of work at #Jizakaya Miyajima
We proceeded to drink to the 100th anniversary series of #Jizakaya Miyajima.
We started with #Takaten.
This is the sake from the brewery that I've been trying to secure whenever I visit the Suwa-Okaya area since the Mie Special.
It's a beautiful sake to snuggle up with a warming nabe after coming home to escape the rain for the first time in 40 days👍.
#Takaten Sake Brewery
Dear Kawamizuru, was it kzsh1017 by any chance? I appreciate your reappearance as I have found your schedule and situation very helpful! Please let me know if you can help.
Rice used is Gohyakumangoku
Smooth on the palate, with a moderate sweetness.
It is a light, dry sake with a classical flavor.
It is easy to drink.
I would like a little more punch, but this is delicious in its own way. ❗️
Telework Monday.
I decided to drink a "koten," which is a kind of food sake, to go with the motsu-ni (boiled and seasoned pork) I bought at a restaurant in Gunma. I've never had it before, but I decided to go with it based on my own image.
It goes well with the spicy motsu-ni.
However, my daughter complained that motsu-ni is too fatherly for dinner.
Why don't you make it yourself?
Japanese>English
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高天
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