あーる酒
〜Summer Sake
Junmai-shu Hanpukai
Yizishin Junmai-shu" (Mihara city, Hiroshima)
Rice / Koimomiji, Akisakari
Medium-ripened Shin-Senbon (Hiroshima Prefecture)
Yeast / In-house yeast
Nakate Shin-Senbon" is read as "Nakate Shin-Senbon", right?
It is famous for "Taikan's favorite sake".
It is made with super soft water and has a mild mouthfeel and a nice acidity✨.
According to the pamphlet, "It goes very well with seafood from the Seto Inland Sea, especially octopus, which is Mihara's specialty. It is best served cold with light dishes such as octopus sashimi and carpaccio, or warmed with strong flavored dishes such as octopus fried in a broth with umani sauce.
Since we could not find any seafood from the Seto Inland Sea, we enjoyed it with hamo (pike conger) and eel liver stew 😋.
Japanese>English
ポンちゃん
Good evening, Mr. Aaru Sake😊.
I'm so glad you wrote what a delicious pamphlet you wrote! I haven't had pike conger drop this year so I'm jealous of how delicious it looks 😍Both the eel liver stew looks delicious👍.
Japanese>English
ジャイヴ
Good evening, Mr. Aaru!
Before Corona, I used to go to Onomichi, Hiroshima every year to enjoy octopus dishes, but I never had Yizyshin 😅.
I was always drinking "Kamotsuru", so now I will drink "Yizushin" 😁! I love hamo (pike conger).
Japanese>English
あーる酒
Hi Pon-chan!
The pamphlet was a very intense octopus 🐙, but it was also fun to think of alternatives 😆 I didn't know that hamo is a summer tradition until I stayed down in Kyoto 🎐, and the eel liver & hot sake 👍 were also great!
Japanese>English
あーる酒
Hello, Gyve ☀☀☀!
I see you used to visit Onomichi often! I'd love to visit a sake brewery in Saijo, Higashi-Hiroshima someday ✨I put some ripe plums from my garden on the hamo with a paste 😋.
Japanese>English
ジャイヴ
Hi Aaru Sake!
I visited a sake brewery in Saijo, but I would like to go there once during the Sake Festival 😋.
I still use the "Kamotsuru" Masu I bought at that time 😁.
I see you made your own pike conger plum paste 😲.
Japanese>English