Usui Shoten
Hakuba Nishiki Junmai Ginjo Chinguruma
A brewery in Omachi City, Nagano Prefecture.
Miyamanishiki" produced in Omachi City, Nagano Prefecture is 59% polished rice.
Gentle and refreshing aroma, soft rice flavor,
The balance between the gentle and refreshing aroma, the soft rice flavor, and the subtle acidity is good, with a clean and crisp aftertaste.
The finish is clean and crisp.
It is also good lukewarm!
#Sake
Hiyoroshi sold at Chateraise.
It has the rich rice flavor of junmai sake, with a hint of raisin and fig-like fruitiness. It was better with oily foods such as katsudon (pork cutlet served on top of a bowl of rice) and harumaki (spring rolls) than on its own.
The third one, Taiyami Ramen. On the service day, raw egg and rice are both served for ¥500❗️⁉😳There are items to change the taste on the tabletop, which is also attractive😋.
Hi Kotori 😊
I saw Hiyaoroshi from Chateraise ❣️ but this time I went through and bought a chocolate bakkie ✌️ lol!
Even though it's a service day, it's still amazing to eat that volume for 500 yen 👏😳.
Hi T.KISO 🐥.
I like the crispy texture of the chocolate buckeyes 🤭and more flavors. I love the simplicity of the freshly squeezed 🐄 milk bar series ♡.
The other half is so flavorful 🍜I can feel satisfied as if I went to two stores 😋.
Good morning, Kotori 😃.
Hakuba Nishiki! Hiyayogoshi is sold at Chateraise 😳We got a Daiginjo as a gift from a friend of Nobby's a while ago and it's waiting in the fridge 🤗I haven't had it recently so I guess it's going to be a while 😅.
Hi Jay & Nobby 🐥.
I had two other Jungin varieties, but I went for this one, which is only available this time of year 🤗I wonder if it's fire-aged enough to be left in a brightly lit store with temperature differences for months on end? I'm not sure if it's fire-roasted, but I'm not sure 🙄 I tend to put it off when I know I can buy it anytime 😅.
Sake from Omachi City, Nagano Prefecture
Rice used: 100% Hitogokochi grown in Nagano Prefecture
Rice polishing ratio: 65
Alcohol content: 15%.
Kuri-ume is a reddish brown color like the skin of chestnuts. It is a beautiful traditional Japanese color.
The mild aroma and mellow flavor of the rice, which is the result of a summer of slow maturation. It is a junmai sake that is perfect as a mid-meal drink to complement the flavors of autumn."
🍶 Mellow. Delicious at all temperatures, and gradually enjoy it while grilling saury, mushrooms, and chestnuts.
🤍White-4
🏇-1
broiled-2
［🌰-3]
Souvenirs from my usual drinking buddies😍.
A bottle of clear and beautifully crafted with limpid water from the Northern Alps and Yamae-Nishiki from Shinshu 🍶.
When poured into a glass, it has a clear, colorless sparkle like melted snow, and a fresh, citrus-like ginjo aroma quietly rises to the surface. In the mouth, soft umami and a hint of sweetness spreads, and soon the sharp acidity tightens the whole. While retaining its umami flavor, the aftertaste quickly runs down the throat and disappears, leaving a refreshing short aftertaste 😋.
Sake day has passed before I knew it😅 Well, every day is sake day 🤭.
Good morning, Attached Mourning God 😃.
Our family also got some Hakuba Nishiki as a gift from a friend of Nobby's the other day 🤗I'm looking forward to drinking it 😋.
Sake day is often noticed on the night of the day 😅.
Hi Jay & Nobby 🍶.
This is my first Hakuba Nishiki and I enjoyed it. You must have a friend who loves to drink 🤗 It is a dry sake with a nice taste 🍶.
NGA is good but I want to drink it slowly. I've reached that age😅.
I bought this bottle at a roadside station in Matsukawa Village. It has a complex mouthfeel with a little sourness, bitterness, and astringency, and a mild, dark, and rich umami.
It is very soft, you can taste the flavor of the rice, and it is gradually delicious. It is also delicious warmed. The price is high because it takes a lot of time and effort. They are not making it this year due to lack of snow and other reasons.
The 15th North Alps Yumi-Walk 9/6 13:00-18:00
Hakuba Nishiki is playing 80's hit songs.
The company name is no longer Usui Shoten.
Picture 3 is a sake bun from Chateraise. Hakuba Nishiki is used.
