ぽんしゅ
#Sake rice: Misato Nishiki
#Polishing ratio: 50
#Alcohol content: 16
Recently, there have been a lot of refreshing sake, but this one is a umami-guchi type. I drank it with satsuma-age and yakitori, and it was perfect. ‼️🤤
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ぽんしゅ
#Sake rice: Satoumi rice Akebono (Okayama Prefecture)
#Polishing ratio: 58
#Yeast: 901 yeast
#Alcohol percentage: 14.5
#Brewing water: Takahashi River subsoil water from Okayama's three major rivers
My personal feeling when I took the first sip,
Sweet! (Rice is sweet, isn't it?)
(Rice is sweet, isn't it?)" "Shuwa shuwa" feeling is strong! (Is it because it's a medium-brewed rice?)" "Surprisingly strong aftertaste (lingering)"
(It's a medium-bodied rice, so it has all the good points? (I don't understand the logic 😅)"
Sake made with edible rice, not rice for sake brewing, has a different character and is very interesting.
#I think it's a luxury considering the recent rice shortage.
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ぽんしゅ
#12 Yeast (Urakasumi yeast)
#Sake rice: Hachitan Nishiki
#Bodily strength: 14
#Slightly cloudy
The first sip is so refreshing and fresh that it makes you want to rush in and say, "Citrus soda? The first sip is so refreshing and fresh that it makes you want to rush in 🍋🍏🍐.
The aroma is rather subdued.
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ぽんしゅ
I bought this Sado sake at Yoshiike when I went to Ueno the other day to see the cherry blossoms.
It has a clean and crisp taste, typical of 500kg.
My wife, who basically can't drink alcohol, seems to like it, but for me, it would be good if it had a little more character (peculiarity) 🤔.
I guess you could say it's such an easy-drinking sake.
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ぽんしゅ
It is a sake from Taniguchi Sake Brewery of "Jakuchu" which we had been impressed by at this restaurant before.
It was the perfect sake to end the day. 😋
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ぽんしゅ
This is one of my favorite drinks too 🥰.
I really think that good sake makes me happy. ‼️
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ぽんしゅ
Since my wife is from Ibaraki, we often receive sake from Ibaraki Prefecture and often drink sake from the Tsukii Sake Brewery, but we don't often have a chance to drink the Hikoichi brand!
The acidity of the sake tightens up the mouth and makes it a good match with strong food.
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ぽんしゅ
Oyama 0ka Series
Fresh" and "crisp" sake 🍈🍐🍏🍐🍏.
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True to its name, spring sake had a fresh aroma and taste.
The cat on the label is adorable 🐈.
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I love Fukushima sake such as Sharaku and Hirotogawa, but I personally find Tobiroki a bit special. It is "delicious ❗" without any logic.
I am sorry for my lack of vocabulary.
For me, it was a gem that moved me that much.
By the way, this is a light nigori sake.
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ぽんしゅ
This is a sake from Shimizu Seizaburo Shoten, a well-known "Saku" company. This may be my first time drinking it.
Saku" is characterized by a very gorgeous aroma, but this one is not so much.
I think the mouthfeel is on the mellow side. My first impression was that it was sweet.
Accompaniments,
Sashimi (sea bream and swordfish)
Squid and taro stew
I had both light and moist snacks, but either one would be fine. I finished them in no time 😊.
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ぽんしゅ
It's been a long time since I've been to Kuroryu.
I went to a neighborhood yakitori restaurant and found it in there.
It's a smooth and pleasant sake.
Since it was the middle of the week, I only had one drink that day.
Japanese>English
ぽんしゅ
This is the second of two bottles I purchased during my recent expedition to Kasama, Ibaraki. I feel like it's been a while since I drank lees😅.
If you want to enjoy mainly the taste of rice, you can enjoy nigori (orikarami). ☺️
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ぽんしゅ
#Sake Rice: Hitanishiki (produced in Kasama)
#Polishing ratio: 65
#Alcohol content: 15
The wife barks "I want to eat chestnut sweets, let's go to Kasama❗". (`o')<<<
As I am not a fan of sweets, I put my mother-in-law's condition, "If we stop by a place where we can buy Ibaraki's local sake". 😎.
So, I made an expedition to Kasama, Ibaraki Prefecture.
So I went to Isokura Nagaya and bought one of the two bottles I purchased.
It is Isokura Shuzo's flagship, junmai-shu (with fire-working).
The first sip was a "umami-kuchi type? The first sip is a "umami-guchi" type of sake, but it quickly goes down smoothly, and the sake goes down well.
Personally, I thought it would go well with dashi (Japanese soup stock) type meals.
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ぽんしゅ
This is the second of two bottles I recently purchased for Koedo in Kawagoe.
Like the earlier Orikarami, it is a robust umakuchi type. I wonder if this is a characteristic of the sake rice (sake musashi) 🤔.
It might be good warmed up or heated (I'm not a big fan of warm sake, so I choose cold sake only 😅).
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ぽんしゅ
#Sake rice: sake musashi
Kagamiyama Ooragarami, one of two bottles we purchased on a recent visit to Koedo, Kawagoe, Saitama Prefecture.
It is fruity but also has a firm umami flavor. Maybe it is because of the sake's tailing?
Accompanying it was Miso Sansho Cream Cheese purchased at Cardi's. I guess it's because they are both fermented foods, but they go well together. ☺️
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Glorious Mt.FujiSNAKE EYE MAGNUM
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#Organizing old photos.
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#Organizing old photos.
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ぽんしゅ
#Organizing old photos.
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