めんち
Got this at the Shizuoka Fair.
Since it was late, I had a light one cup.
The aroma is not too strong.
Fried white fish with tartar sauce.
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めんち
A handsome aroma.
Moderate sourness.
Picking up the spicy and chunky flavor of karaage kun.
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めんち
Gin no Sato produced in Kurihara, Tsukuba City is used.
The same rice is also used to make "Takeyu" and "Kirizukuba".
Enjoy the comparison!
Good aroma.
Good mouthfeel.
You can feel a slight thickening.
but with a clean aftertaste.
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めんち
The last time I drank it, I tore up the newspaper before taking a picture and didn't post it.
It won a gold medal in the "Wine Tasty Sake Award" and it goes great with Brie cheese!
I also went with the grilled harami.
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めんち
It was a big bargain, so I opened it.
I heated it up using a chirori, as described in one of the books, "Drunk and Proper.
I thought I didn't like heated sake, but it was sweet and tasty, probably because I heated it carefully.
I'm still experimenting with snacks.
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めんち
"Slightly spicy"?
I felt it was quite sweet for me.
I think I can go on and on with just sake.
But since it was so special, I had it with chicken tsukune skewers and fried green pepper and egg.
I liked it.
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めんち
Happy New Year's Day!
The sake for New Year's Day is always Kirizukuba's Hatsu-Shibori.
The elegant cloudiness is wonderful.
It goes well with any dishes in Osechi (New Year's Day), except for shokyu-nikimono.
It has become easy to obtain recently.
good
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めんち
After watching Red and White, we drank over the New Year.
I'm a sucker for limited time offers.
It's the same as the Cheetara Black Pepper Tokuyaku.
I've been curious about it since I read that it was popular in a certain trade paper, so I bought it immediately when I saw it.
I think it was the first time I drank a paper pack.
The original 20° sake was sweet and easy to drink.
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めんち
I heard it is recommended to warm it up, but it is room temperature.
Sweet aroma and taste. I see.
Yakitori.
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めんち
With some kind of chicken shabu.
Weekend happiness
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