I bought a bottle of seasonal sake - Autumn - at the Kobayashi Shuzo brewery in Kuriyama-cho, Hokkaido. It was slightly dry, refreshing, and very rich in flavor. It was a sake with the taste of autumn!
Sapporo souvenir 🤗.
The aroma is mild, light and slightly spicy, reminiscent of young melon and apple. It is light, but after swallowing it down with a gulp, the richness and bitterness gradually spreads 😚.
The third one is thick shrimp tsukemen topped with boiled egg. The whole wheat flat noodles are firm. When you slurp the noodles, you can smell the yuzu (Japanese citrus fruit) softly mixed with the fragrance of the prawns 😋.
Junmai Daiginjo, a limited edition of the brewery!
I think I bought this brand when I visited the brewery before Corona.
I think I bought this brand when I visited the brewery before Corona!
The taste is a classical type with a soothing aroma and flavor.
Aged for a year for a reason, it has a smooth and smooth mouthfeel with few ups and downs, a spicy umami and an acidity that tightens it up, delicious!
Smooth mouthfeel, light rice aroma and a slight fruity taste.
Slight acidity and lingering rice aroma.
It goes well with beef halami, as you can feel the umami more intensely.
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Kita no Nishiki Kinenkan 30th Anniversary Label
I received this as a gift from a person at work who is from Hokkaido😊.
Thanks 🙏.
The logo on the box is cute while also having a retro feel!
The taste is delicious, with just the right amount of sharpness, sweetness and sourness 🌸.
After a few days, the sharpness mellows out and the flavor is more easily matched with food!
A precious bottle, a treat!
Nukadaira Gensengo Dokkomi Sake (2)
This sake is a limited edition sake of Kitano-Nishiki. This is the first time I have tasted a sake made with rice called "Ginpu". It is fruity, but not overly floral and mild, perfect for simple dishes with local vegetables. ❗️ It goes well with meat, fish, and cheese alike ✨.
It is a sake from a region where dairy farming is very popular. It is amazing that it also goes well with cheese 😍 In Obihiro, raclette cheese, cured ham, cured mozzarella, etc. are commonly served as appetizers and side dishes, so I guess it is normal that it goes well with dairy products as well as Japanese side dishes. ⁉️ Wonderful ❣️
Thanks for the treat 😋.
I came across a drink I was curious about on social media a while ago.
The manager told me you have this.
May I have it?
He said, "Please take it.
He told me that the label changes every year.
Last year it was a black label 🐦⬛
A beautiful sake polished to 45%.
Easy to drink!
It goes down smoothly.
The first dim sum we ordered, yaki-sai, appeared!
On this day, I wanted to eat these two kinds of dumplings rather than dumplings!
Knowledge
Rice used: Yamadanishiki produced in Hokkaido
Rice polishing ratio: 45
Sake degree: +4
Acidity: 1.6
Alcohol content: 16
Sake brewed by Kobayashi Sake Brewery with Yamada Nishiki grown at Kato Farm in Ashibetsu.
My generation
Shuji Kato
Hisashi Yamada
Shigeru Kobayashi
Kana