My cold has finally settled down.
I went to the river and caught ayu fish during the day.
At night, we had fried ayu fish and ate this.
I could feel the lingering taste from the light sweetness.
I'm in a resting state due to fever 😷.
The temperature has calmed down from 39℃ yesterday to 37℃ today, so I can now afford to touch my phone.
This time it's Sake Mirai from Hanamup!
This is delicious!
It has a light, pleasant sweetness with a clean aftertaste!
Good evening, Mr. Washomaru Suisan.
I see you have a fever💦.
I'm glad to hear that your fever has gone down a bit🍀.
Wishing you a speedy recovery✨.
Hanamaru's sake future is delicious 😋.
Good morning, ma-ki-chan. ☺️
I am so sorry that I could not do anything during the Bon Festival 😔.
I have to take care of myself because I can't enjoy drinking if I'm not in good physical condition!
Label on the back
"We are a small sake brewery with no name, but we brew with love deep in the mountains of Tochigi."
That's nice.
The sweetness is moderate and the acidity and sharpness are wonderful!
It went well with grilled seseri and ponzu (vinegared gizzards).
The casting net fishing ban was lifted on August 1, and we were unable to log in the salmon.
I had to go to the river, clean up the ayu fish, and repair the nets.
We opened a bottle of "Hayashi" in the interval.
We opened a small sized ayu fish and served it with tempura as a snack.
It went well with the tempura.
The aroma is subdued and it brings it all together nicely!
Hello, Mr. Washomaru Suisan 😃.
I see that you do cast nets ‼️ and you did a great job from the preparation to the tempura of the young ayu fish you caught 👏!
This looks like it would be a great drink 😚.
Hi Jay & Nobby, ☀️
I have been casting nets since I was in middle school lol.
Ayu fish tempura impresses everyone no matter who you serve it to ✨.
It definitely makes the drinks go down too 😋.
Found an interesting bottle in the refrigerated sake section of a privately owned supermarket near my favorite hot spring 👀.
It's a special pure, once-hot sake.
It's been a while since I've had a sake this dry, so I was looking forward to opening the bottle.
It was lighter than expected for a sake with a sake strength of 20 and an alcohol content of 18%, and the umami flavor came out and was very good as a food sake.
The store also has a well-stocked refrigerated corner with mainly locally brewed sake, which may be helpful when buying souvenirs.
Hello Mr. Washomaru Suisan😌.
I'd be interested in this if it was labeled "super dry" on the bottle....
The sake level is also 20, which is quite a big deal 😱.
Opened a bottle of Kubota that I got as a gift.
The type of sake that I don't buy myself is nice sometimes.
It's beautiful, but I feel it's lacking in luxury...
Opening a bottle of Morishima on the middle day of a three-day weekend.
It's a rare streak of drinking given my routine of stopping by the gym on work days and refueling my muscle feed when I get home✨.
It was elegant but tasty and delicious!
Good morning, Washomaru Suisan!
I respect that you go to the gym after work ✨.
I'm sure Morishima-san would love to try this sake 🤤.
Elegant and delicious sake - it seems to go very well with your food 😋.
Good morning, ma-ki-!
I have been going to the gym 4-5 days a week for about 5.5 years 💪.
I was wondering about the red label dry, but this time I went for the Jun Dai 😋.
It went perfectly with the food ✨.
On this day, we opened a bottle of Urasaku with the label turned inside out.
There is not much of an upfront aroma, and the sweetness on the palate is moderate and refreshing!
It was just right for a hot and humid day.
It's a versatile player that goes well with any dish!
Of course it tastes great with sake alone.
I like sashimi so much that I only match it with sashimi, but it seems to make a good decision with other dishes as well.
Sashimi to go with whelk, sea bream, and flatfish engawa
Good morning, Washomaru Suisan!
Sashimi and sake is a perfect pairing 😋.
I got a bottle of Tasake special junmai too, but I don't know when to open it 😅.
The versatile Tasake looks delicious 🤤.
Good morning, ma-ki-!
I love the combination of sashimi and sake 🤤.
I see you got a bottle of Tasake Tokusyu too 😍.
It's getting hard to find the right time to open the bottle if you let it sleep lol.
Souhyo was a gift with a cute label.
Personally, I prefer it with more acidity, but it was very drinkable without any peculiarities.
Ichikai-cho, where the Souei Sake Brewery is located, is said to have the highest density of birds of prey (sasiba) in Japan.
The town and the brewery jointly plan to bring the birds back home, and part of the proceeds from the sales will be donated for the preservation of the satoyama.
Salt grilled ayu fish and cherry trout as snacks!
Hello, Washomaru Suisan 😃!
Many birdwatchers came to see "Sasiba🦅" in Noda City, Chiba Prefecture, where my parents lived!
It brings back some memories 😌.
But the number of salted fish is amazing 😳
Hi Jay & Nobby, ☀️
There was a place in Noda City, Chiba Prefecture, where the sasiba are well established 🦅.
Ayu fish go to the river by themselves to catch them, so there are too many of them 😂.
I have been wanting to try Shichida for a long time.
It's so good!
Added to my favorite brands✨
Sashimi to go with it: whelk, bigeye tuna, and sea robin!
A bottle of Juichi-Masamune by Morito Shuzo, a local sake brewery in the area.
You have to go directly to the brewery to buy this bottle, which makes it a little special!
The bottle was naked when I opened it, so I transplanted the label to take a picture 🤫.
The brewer told us that it is not flashy, but it goes well with all kinds of food.
It was exactly as he said, a well-balanced sake that would complement the food. ☺️
Tempura of ayu fish as a side dish
Good morning, Washomaru Suisan!
I'm so envious that you have a brewery in your hometown of all hometowns: ⤴️
The best part of enjoying sake is that it tastes great with food 😋.
Tempura and sake - my favorite 🤤.
Good morning ma-ki-, ☀️
I would like to support my local brewery by drinking their sake, but I'm having a hard time because I'd like to try many other brands 🥺.
Tempura and sake go well together 🥰.
Good morning, Washomaru Suisan 😃.
A very special bottle of Juichi Masamune! You're the only one with a label transplant ‼️Tempura sweetfish and all things local 😋.
Love Tochigi 🥰.
Good morning Jay & Nobby, ☀️
I made a custom label 😂 I wanted to pair local sake with something local to eat, and we just had ayu fish, so it was a Tochigi Marriage....
We decided to try some dry sake, so the third bottle was a blue bottle from Boshimaya.
It was 17% alcohol and very dry, so I thought it would be good on the rocks!
The second bottle was a local Tochigi Prefecture sake with a slightly different flavor.
Aikoku" is one of the three major varieties of sake cultivated in the Meiji era (1868-1912) and brewed using the traditional sake yeast.
Everyone was surprised at how different it tasted, so I think that alone was a good thing. ☺️