This time it is a peach-colored black dragonfly from Izumihashi.
Sake from Ebina City, Kanagawa Prefecture.
Izumihashi is a sake brewery I met at the Takashimaya Sake Festival last fall.
All of them are delicious and I was hesitant about which one to choose, but I selected Jinryoku out of the three types in the Kurotombo series.
Kurotombo is a sake with a 2-year aging process, and the label is pink because of the pink glow of the rice in Jinriki.
It is an idea unique to the Izumihashi Sake Brewery, which focuses on growing its own sake rice 🌾.
When the sales person told me about pairing it with seri soup, I gently warmed it up with a pot of kiritanpo if that was the case 💕.
It is served at room temperature.
The aroma on the nose is a smooth caramel aroma.
The soft milk caramel-like flavor of the rice is lightly and pleasantly accompanied by the acidity of the sake yeast and a refreshing breeze, and the taste is tightened by a moderate bitterness. Delicious!
When heated hot, the milky richness of the sake increases and it becomes more umami.
Kiritanpo nabe (Kiritanpo hot pot) with good stuff ordered from Akita.
The kiritanpo soaked in sweet Hinai Jidori chicken broth is too good!
The crispy celeri root is also delicious and goes well with Izumihashi bridge 😆.
After New Year's, it's nice to settle down and have a potluck with the family.
It's good to have a potluck with family 😊🍲.
I can't get the feeling that I ordered it 💧.
Good morning, Hirupeko-san. ☀️
Pairing with Kiritanpo nabe (Kiritanpo hot pot) 🍲 sounds good 💕︎
In Akita winter⛄️, this is what I'm talking about 😁.
And the root of Japanese parsley is really delicious 😋❣️
Good morning, Hirupeko 😃.
I've been warming up the pairing since I bought the bottle 😙 and now the bottle is open 🤗This review makes me decide I want to have nabe🍲 and heated sake🍶 tonight 😋. ‼️ Family reunion together is the best 🤗.
Hello, T.KISO. The kiritanpo nabe was so delicious! It's different when you order it from Akita properly 😆 The celeri root was the best! Now I want to pair it with Akita sake 💕.
Hi Jay & Nobby. Sorry to keep you waiting, Izumibashi, but we are glad you could make it to the kiritanpo hot pot😊The authentic kiritanpo was delicious and everyone was too focused on the hot pot to eat in silence 😋.
Hi Peco 🐦.
I'm curious about the pairing, but also about the hot pot 😳I've never had kiritanpo hot pot and what the seri soup tastes like🤔It's a spring greens, right? Does it taste bitter?
Good evening, Pon. Is the celeri root like a soft burdock root? I ordered the kiritanpo nabe from Hamanoya and I recommend it because it is all set, even the water 😊all you need to do is prepare the sake 💕.
At the usual restaurant
The first sake 🎍 after the New Year is a local sake
We start with a local sake.
It was made in 2022 and had a nice acidity with a sense of maturity.
It was a good sake.
My friend, a regular customer, and I had a lot of fun talking about the sake.
The shochu of Mitsutake Shuzojo that the regulars were drinking,
Fist of the North Star, Souther's
I agreed to make "Never retreat ‼️, never flatter, never neglect ‼️"
We all agreed that our motto for this year
We agreed to make it our motto for this year.
Good morning, 10ZG-STQ😃.
Good to start drinking outside with local brews🤗.
Great motto for this year too👍.
Let's just flirt with us, the liquor stores 😅.
Memorandum
Sake rice Raku-fu-mai
Rice polishing ratio 55
Bitter and fresher than sweet on the palate. The aftertaste is refreshing with a hint of astringency and acidity. Delicious.
drinking at home
Today is the last of the New Year's Day, a pie-wrapped baked flounder 🥧.
and enjoyed the marriage with wine and Izumibashi bridge.
I enjoyed the marriage with IZUMIHASHI wine.
Cabernet Sauvignon has a strong acidity, so of course it goes well with French cuisine.
Izumibashi, however, has a sweetness followed by acidity that enhances the flavor of the dish.
The sweetness of Izumihashi's acidity after the sweetness of Cabernet Sauvignon complements the food.
I realized once again that sake goes well with all dishes.
Degree of alcohol content: 17%, Rice polishing ratio: 55
100% Yamadanishiki
Specific name: Junmai Ginjo-shu
Polishing ratio: 50
Rice used: Omachi produced in Kanagawa Prefecture
Alcohol content:16
Pale aroma, no corners, a mild texture, and the thickness, acidity, and richness of an Omachi-like flavor.
Enjoy it with tuna medium fatty tuna while watching the Ekiden on New Year's Day.
Rice polishing ratio 70%, 15% alc.
The label says it is slightly effervescent, but don't be fooled. It is a strongly effervescent nigori sake. It has the sweetness of rice, but the base is crisp and delicious, as is typical of Izumihashi. Senkin and Hirotogawa are the most popular nigori sake that comes out this time of year, but I think this one deserves more recognition as well.
Rice used: Yamadanishiki (produced in Ebina City, Kanagawa Prefecture)
Polishing ratio 70%.
15% alcohol content
On New Year's Eve, we were so excited to take home some delicious meat that we felt so good that we decided to serve a very special sashimi of sea bream as well.
Then we opened the bottle.
The bubbles are stronger than I had imagined, and then comes the light sweetness and acidity.
Or rather, the bubbles are really strong!
Even though it is cloudy, it seems rather clear.