寿梨庵
I remember when Kubota was born, Senju was a honjozo and Hyakusyu was a regular sake 🤔.
Now Senju is Ginjo and Hyakusyu is Tokubon.
After the Sanbai boom led by Kanbai, a major brand that has led Niigata's sake ⭐️
Just got a bottle of Hyakusyu...
I hadn't had it in a while 😆.
The entrée was homemade royal fern stew + simmered fu from Takano Supermarket @ my hometown, and the Uonuma kikkoshi pickles👍, a treat this time of year!
Aroma of rice with a beautiful, uncluttered taste 🌾.
It's a typical Niigata honjozo, but it has the perfect balance of sharpness and fullness, and it's also very drinkable 😋.
It is a perfect balance of sharpness and fullness, yet it is also very drinkable 😋 It blends in like water when paired with local products like this 😌.
Japanese>English
ヒラッチョ
Kubota is a popular sake that has come of age,
It has no peculiarities, and it is especially good with Japanese food.
Homemade Zenmai-ni and Kuruma-fu are my favorites, too. It's a local delicacy👍.
Japanese>English
寿梨庵
Hiraccio, good evening 🌙
Hyakusyu was a special bottle.
So it is now on par with my favorite Hakkaisan Tokubon 🤔...
I felt it was more refreshing than before, but still has the characteristics of Kubota 😊.
Japanese>English