Yamada Nishiki Junmai.
My son, who came back home from Kyoto, brought this for me. It is firm and refreshing.
You can drink it forever with a meal and a story to tell. It is delicious.
We decided to have Kyoto Chinese food with my best friend from college, his wife and daughter.
Sake was available.
One choice!
Gion Komachi is a stylish name!
Apparently, it was originally a sub-brand of Tomiou.
I've had Tomiou in the past, Kyoto sake!
It's light and tasty 😋 I almost had 2 cups 🈴!
Since it's early summer, I had a dish of pike conger eel stir-fried with chili peppers: 🌶️
I loved it 🫶.
The four of us ate 8 dishes that we were curious about!
Kyoto is a very deep city!
(a lot of knowledge about Kyoto!)
Alcohol 15%.
Rice: Gohyakumangoku, Nihombare
Polishing ratio 58
Sake degree +3
Acidity 1.3
#Shijo-Karasuma#
One thing was omitted😅
Made with rice and water from Kyoto.
It's a crisp and gentle sake👍
Kuguri nabe finger food
✘Yukimi of pike conger eel
Buy it at the direct sales store in Fushimi. They bottle it in front of you from a tank set up outside the store through a faucet set up inside the store.
With a milling ratio of 49%, it has a clear and transparent taste with a characteristic bitterness and complexity.
Sake purchased in Fushimi, Kyoto.
After a pleasant drink 🍶 at a long-established izakaya in Fushimi, Nagoya, I had another one at home.
I like Tomiou after all. It will stay with you for a long time.
This sake has a very strong flavor and is very drinkable.
I thought that Fushimi's sake is a woman's sake and has a gentle taste, but it is a strong-flavored sake.
This is a delicious sake.
Rice used: 100% Kyoto-grown rice
Alcohol content 17
Rice polishing ratio 58
I thought it would be easier to drink sake on the go if it was sold by weight. This time, I chose a draft sake from a brewery I passed by in Fushimi yesterday!
From the aroma, I could sense sweetness. The aroma is sweet, and there is a distinctive, penetrating ginjo aroma. The mouthfeel is soft. I love the soft water of Fushimi. The sweetness of the rice is gentle and full, and while today's fruity sake and classic dry sake are fine, I think it is essential to have a sake that is simply sweet, gentle, and goes down as easily as water. I think it goes well with all kinds of delicate dishes. Thank you again for this evening!
Winter Nigorinpik 65
I bought this sake when I visited a brewery in Fushimi, Kyoto earlier 😀.
I heard that this tank is only available at the brewery, and getting this kind of sake is one of the best parts of brewery tours, isn't it 😀.
This is also a Junmai Daiginjo, so you can strongly smell the fruity aroma just by putting your nose close to it 😀.
The more surprising thing is that it is a light nigori, so there is a small difference in the cloudiness of the white, but as usual, I brought it back to room temperature and compared it with the supernatant and the mixture, and they are completely different 🤣.
The top clear has a strong umami flavor and a good sharpness, but the mixed one has a fruity sweetness that is also very pronounced and finishes off nicely😇.
We are nigori fanatics and prefer to mix the two, but if you want a stronger umami taste, the supernatant may be better for you 🤣.
Good morning, Yasubeyesan!
I think you can enjoy it because you have been to many breweries 🤗If you mix them, you can enjoy twice the difference in taste 😙.
Good morning, Yasubeyesan 🌞The limited editions from the brewery are very special, aren't they ✨They must have a great technique to make a clear difference in taste between the supernatant and the nigori 🍶.
Hi Jay & Nobby 😀
The fun part of visiting a brewery is tasting and getting sakes that are only available at the brewery 😀.
You can enjoy it 3 times with the room temperature supernatant and the mixture and the chilled mixture 🤣.
Hi Nao888!
I used to say that nigori is only complete when it is mixed, and I always drank it after mixing it, but nowadays I enjoy comparing the taste with the supernatant 🤣.
But it's been a long time since I've tasted something so different 🤣.