ぽんしゅ
At the wife's parents' home.
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ぽんしゅ
I really wanted a Shizuku Ehime Ginjo or a Nikomaru Usu-Nigori, but I got a Yamadanishiki Daiginjo and a Royal Road.
It is a bit higher in alcohol content (17%) than regular sake, which is good for a mid-meal drink.
I'll be drinking it from New Year's 😅🤪🥴.
Japanese>English
ぽんしゅ
Happy New Year!
I had a corona at the end of the year, but I have recovered enough to have my first drink.
Please take care of your body and mind so that you can have a good sake life in 2025. ☺️
My first drink of the year was a Junmai Ginjo from Setsujaku.
It is a refreshing and easy to drink sake without any peculiarities. It is a perfect accompaniment to light meals and (of course) Japanese cuisine.
I wish you all the best this year 😀.
Japanese>English
ぽんしゅ
Jyushidai with the end of today's work.
I am grateful for the many delicious sake encounters I have had this year.
I must take care of my internal organs so that I can have good sake encounters next year as well.
I wish all my fellow Sake-no-Wa members a long and good Sake life. Thank you 🍶
Japanese>English
ジェイ&ノビィ
Hi Ponshu 😃
Thank you for working hard for a year 😌! I like it 🤗 Let's have a good time drinking and be careful not to drink too much during the year-end and New Year's holidays 👋
Japanese>English
ぽんしゅ
#Alcohol content: 13%.
#Polishing ratio: 60
#Yeast: YK0107 yeast
It has a heavy body for its alcohol content, but also has a refreshing feeling (easy to drink) that matches the alcohol content.
I was surprised at how rare it was, or rather, I was surprised at how amazing it was.
It was the first time I had had this sake from the brewery, and although I had a strong image of "Yamagata Prefecture sake = Jyushiyo," it has become a new favorite of mine.
Japanese>English
ぽんしゅ
#Wine yeast preparation
Japanese>English
ぽんしゅ
#Lactobacillus acidophilus Sake Mother Brewing (Wine Yeast Brewing)
#Tamaei, 601 yeast
#Polishing ratio: 55
#Brewing year: 2023BY
My master improvised and made this with beef tataki (roast beef).
It certainly gives the impression of going well with meat dishes.
Japanese>English
ぽんしゅ
Five bridges.
I think I haven't seen the label "Gobashi" in Japanese for a long time 😆.
I think I prefer this one to Otters.
Japanese>English
ぽんしゅ
#100% Omachi
This wine has the richness characteristic of Omachi, but the acidity or crispness is a characteristic of the brewer's side.
It would go well with fatty sashimi such as medium or large fatty tuna or yellowtail, or with thick simmered dishes.
I'm using fava beans as a side dish, though. I'm not sure if I'm right or not 😗.
（I'm sorry, but the first thing I asked for just came out....)
Japanese>English
ぽんしゅ
#Akita Sake Komachi 100%.
It's been a while since I had a drink at the counter of my favorite Japanese restaurant.
It seems to be busy with many reservations due to the time of year, so I don't think I'll be able to chat with the owner very much, but I'm going to drink alone in peace and quiet 😊.
So, it's been a while since I've had a drink here. Tasake.
The rich aroma and flavor is perfect for Japanese food.
I am thankful for the happiness of drinking good sake 🥰.
Japanese>English
ぽんしゅ
I happened to find it at a nearby coop, so I bought it.
I think I have drunk many kinds of Ehime sake, but this may be my first time to drink Eikoh Shuzo's sake.
It is a little dry, but rich in essence. The aftertaste is lighter than expected.
That was my impression. To be honest, I would say that it is "neither good nor bad.
Please understand that this is just my personal impression. m(_ _)m
However, it was perfect for today's pork stew. ‼️
I think it would look different if it were heated or lukewarm.
Japanese>English
ぽんしゅ
# Polishing ratio 60
# 15% alcohol by volume
I bought this when I visited a roadside station in Joso the other day.
It is quite spicy.
I got the impression that she was a very determined young lady 😅.
Please note that this is just my personal impression 💦.
With today's offerings (grilled barracuda, steamed clams with sake, soba noodles), the sake wins out. It might be perfect with grilled chicken or pork belly stew.
Japanese>English
ぽんしゅ
It has a strong umami flavor, or rather a strong flavor. I think it is a sake suitable for heating up.
Today's accompaniments are simmered taro, lightly pickled lettuce, and miso soup with shijimi clam.
Japanese>English
ぽんしゅ
#2004 Bizen Omachi
#2004
Made in 2004. The leftmost of the four bottles.
The freshness of this sake is hard to believe that it is 20 years old, as we felt in BY2011. Not only that, you can taste the deep umami that is typical of old sake later on.
It was a great sake 🥺.
Japanese>English
ぽんしゅ
#Bizen Omachi
#BY2011
Manufactured in 2011. Second from the left in a line of four bottles.
I thought it was amazing that the freshness of the acidity could still be felt even though it was over ten years old.
Japanese>English
ぽんしゅ
#Akaban Omachi
#BY2020
Produced in 2020. Second from the right in a line of four bottles.
According to the explanation of the event organizer, after the current owner of the Takagi Brewery (the 15th generation) took over, the brewery started improving the 14th generation, and it is around this age that a different taste from the previous generation can be felt.
Japanese>English
ぽんしゅ
#Akaban Omachi
#BY2024
One of the main attractions of this event was a comparison of the Jyusyuyo by age.
The rightmost of the four bottles was produced in 2024.
Well, Jyushiyo is still delicious.
Japanese>English
ぽんしゅ
#Bizen Omachi
#Tajima Toji Nishizaka Toji
This is also a delicious sake with a great flavor.
I think I heard the age, but I forgot.
Japanese>English
ぽんしゅ
#Oucho
#Omachi #Brewing #47
#Takagaki Toji
Since the cuisine has changed to simmered and grilled dishes from this point on, the sake has also changed to one with more umami than acidity.
This sake was made in 1996, so it is what we call old sake.
It is so precious that it makes me shiver to think that it was made 28 years ago, and that it was made by Mr. Takagaki, a master brewer.
Japanese>English
ぽんしゅ
#Omachi
Both rice and water are "100% Okayama-grown".
I thought this might be the most "fitting" sake in the Omachi-bound lineup this time.
I think this is just my personal opinion. Please understand 😅
Japanese>English