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Sweet and juicy✨✨✨✨
Pair it with the tuna chubu and hot pot ✨✨✨.
After a toast with Spanish bubbles, as a white wine-like food wine 🥂✨✨.
The flavors of the fish & meat were enhanced and enjoyed to the end 😊💓
Japanese>English
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At Koiso Sushi in Maui 🌺🌈
We brought our own from Japan to match the best sushi in Hawaii😊😊💖.
Gorgeous and elegant, Kuheiji was perfect for a dinner in paradise ✨✨✨✨.
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ジェイ&ノビィ
Good morning, ☆acco☆😃!
I can't believe that's Hawaii 🌺 just from the pictures 😄I love the fact that you brought Kuheiji from Japan to match the sushi 🍣 for the paradise 🏝️ dinner👍.
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Full aroma, sweet and sour, juicy like lychee/pear✨✨✨.
Love to pair it with Italian 😊💓
Shonan fresh shirasu served with olives & salt ✨✨✨
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Third bottle of 6 squares being purchased ✨✨✨✨.
Fresh & elegant, love it 😊💓
With simmered goldfish, wakatake stew, etc. 🐟.
It went well with the sweet & spicy simmering broth, and the smell of the fish was reduced ✨✨✨✨.
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Full of fresh fruit and rice flavor 🍎✨✨.
Full-bodied, crisp and well-balanced impression ✨✨✨.
Paired with fresh fish from Miura (sea bream, sea bream, horse mackerel, tuna) and gingerbread ✨✨✨
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Second of 6 bottles of light nigori ✨✨✨.
I feel the sweetness and aroma is opening up💓
It has a good balance of five flavors and goes well with any meal, so it's our family's beloved regular sake 🥂💕.
Sunday was a delicious and enjoyable sake, from hanami (cherry blossom viewing) to balcony to room 😊🌸.
We paired it with a spring meal of fresh shirasu, akamoku, hikaika, bamboo shoots, wakame seaweed, rape blossoms, etc. that we picked up in Shonan ✨✨✨.
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Soft sweetness and aroma like a spring breeze, with a slightly astringent aftertaste ✨✨✨.
Delicious 😊🥂💖
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Fresh and elegant✨✨✨
The sake I get the most throughout the year because it goes well with any dish 💓
I buy 6 bottles and store them in the fridge of my other house in Shonan, then take one bottle back to my home in Tokyo to enjoy 😊😊😊🥂💕.
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On our way back from visiting graves in Yamanashi, we bought a bottle of local sake✨✨✨.
We enjoyed it while contemplating the blessings of the clear spring water of Fuji Misaka 😊💖.
The slightly yellowish, plump sweetness and refreshing aftertaste complemented our meal♪
Paired with horse sashimi from Gotemba Muto butcher store ✨✨✨✨.
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Energetic and effervescent with the energy of the earth ✨✨✨.
Lovely rich complex flavor of 80% polished rice 💖✨✨
We enjoyed it with doteyaki at Kusunoki Fusaye in Osaka, where we were traveling 😊💕.
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Sweet, delicious, fruity✨✨✨✨.
The acidity of the white malted rice shone through and the taste was clear and beautiful 😊💖.
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The popping gas feeling is exhilarating✨✨✨.
The sweetness and aroma of the rice is also present, but with the clean, refreshing aftertaste of Gohyakumangoku💓
Shonan sardines baked with crispy olive oil and garlic & paired with assorted sashimi 🐟😊💖.
The fish dish was delicious 💕💕
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On the flight back from Fukuoka: ✈️🌈
After toasting with Champagne, we paired it with French toast for breakfast ✨✨✨✨.
It goes surprisingly well with western food and sweets 😊🥂.
The following is from JAL's website✨✨
↓↓↓↓↓↓↓↓↓↓↓↓↓↓
Founded in the middle of the Edo period (1603-1868), this long-established sake brewery in the town of Aizu is the ninth generation toji (master brewer) of the current brewery, who created "Hiroki," named after the image of "joyful dew sprouting out. Since its release in 1999, the clear, transparent sake produced by low-temperature fermentation has been attracting many fans. The black label uses 40% polished rice (Yamadanishiki) for the koji rice and 50% polished rice (Gohyakumangoku) for the kake rice. Please enjoy the clear, deep, and refined taste.
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ジェイ&ノビィ
Hello ☆acco☆😃
This is a seat on a plane 😳which way are you going? But a Western style breakfast with a bottle of HIROKI 🤩It's exactly like Izakaya 🏮Airline ✈️ 🤗.
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Thank you for your comment, Jay & Nobby🎀.
This is a JAL Fukuoka to Haneda flight 💕✈️🌈
I was able to take a picture of the etiquette when the CA was pouring 💕.
Sorry for ruining your dreams😊 lol
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We had this for the second half of our dinner in Hakata 😊💓
It's light and fruity and goes well with Japanese food✨✨✨✨.
Yamada Nishiki: Omachi = 6:4✨✨✨
Paired with motsu nabe and cold yellowtail sashimi 🐟💕!
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We had this early in our dinner in Hakata 😊💓
The gentle koji aroma and robust flavor is soothing ✨✨✨.
Combined with Shima Aji & Sesame Mackerel Sashimi, Umazura Sashimi, and Barracuda Tempura 🐟💓.
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For Valentine's Day dinner😊💖✨
After pouring the fatty steak with Syrah🍷, we paired it with Mirai Suisan's Valentine's Day rice bowl (kama-age shirasu, tuna sukimi, salmon roe) 🐟💓
It tasted fresh, sharp and delicious today 💕💕.
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Continuing from last night, "Yeast No. 6" ✨✨✨.
My favorite sweet and fruity 💓
Shinsei is calling to me from afar 😊 lol.
It also washed away the smell of the saikyo yaki and was delicious 💕💕💕💕.
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Well balanced sweetness, umami and sourness, fruity✨✨✨✨.
I still love #6 yeast 😊💓
I paired it with Inada Kurodai Sashimi & Arauni 🐟💕.
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The springtime etitc caught my eye and I bought it for dinner ✨✨✨✨.
Smooth and smooth on the palate, with a mellow flavor gently capped by a touch of bitterness 💕
Fruity aroma but mild acidity ✨✨✨.
Enjoyed the sweet aftertaste while watching the SUNSET at our other house in Shonan 😊💓
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Wild, crisp and powerful 🌈
I still love Kuheiji 😊😊💖.
Pair it with a meal and you'll go on and on ✨✨✨✨!
We brought it to the restaurant and paired it with garlic butter stir-fried mussels, a Japanese/Western platter, and a fish dish ✨✨✨
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