ぐっさんまん
Kamo Nishiki's freshly squeezed from the vat (tamoba funabakumi) 😉.
Perfect for summer, tart and crisp flavor.
Best marriage with grilled turban shells and pike conger 🐟😋👍!
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ぐっさんまん
Summer is the time for Fushimi sake and seasonal snacks!
Today's sake is Gekkeikan's seasonal junmai nama-zake. It has a unique sweet and sour taste with rice flavor similar to that of Kenryo, and goes very well with snacks. Today, I'm preparing for the hard work of the coming summer ☀️ with a summer extravaganza of flat horse mackerel 🐟 and white squid 🦑 😋.
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ぐっさんまん
Nigori (nigori) sake from Momogawa, Aomori. It is made with water from the Oirase River system. It is sweet but has a refreshing and crisp taste. This is the kind of nigori sake that I like👍. Sashimi no shari no nokke Moridai-kai! I enjoyed it with sashimi.
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ランド
Isn't it sweet? Good rice is very nourishing. I love it. I love sweet potato tempura.
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Happy birthday 🎂 Ninomiya-kun and Kumiko Aso! And me too!
So today I had my favorite sake from Yamagata and my favorite food, bonito tataki with raw garlic 😋. (Or even some pickled quail that I pickled myself 😉).
This limited edition Hoshitenkouro uses 100% Hokkaido's "Comet" sake rice. It is a fresh, clean, umami sake with a sourness typical of Yamagata sake👍.
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Kenken bonito and kenka no kenken dai-kai! with Fukuju's summer spicy ☀️ to cool down in the early summer 😉👍. The dry taste with no bitterness and umami aroma goes very well with it 😋. It's great with home-made pickled eggplant 🍆, which has been my boom lately!
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ぐっさんまん
Perfect for this hot and humid early summer at the beginning of the rainy season. Namazake by Kato Sake Brewery. It has a slight carbonation? It has a sourness that makes you think it is slightly carbonated. Even with its low alcohol content, it has an unbeatable flavor that harmonizes well with this season's snacks 😉.
Today, I served bonito sashimi and various slices of fish on a bed of somen noodles and Awaji onions 🧅👍 in the style of a dish on a plate.
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ぐっさんまん
Hida's Watanabe Shuzo's Hourai, a super-limited 1888 bottles of raw sake "Irootoko", has a delicious flavor that will make you fall in love with it! It is made from 100% Yamadanishiki from Hyogo Prefecture. It is said to be made from 100% Yamadanishiki from Hyogo Prefecture. It has none of the unpleasant tangy taste of nama-shu, and I can sense that it has been carefully brewed. I really feel that it is carefully brewed without any unpleasant tastes. ...I recommend it to all men and women of color 😉.
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ぐっさんまん
The second half of GW starts tonight😊. Started with Petit Shuwa sake! Slightly effervescent with a very nice balance of acidity and umami. I'll be pairing it with seared mackerel sashimi and my leek balls 😋👍.
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ぐっさんまん
The other day, I had some business in Himeji.
I bought a bottle of Ryuriki's sparkling sake with Sakura🌸 yeast. I started the holiday with my favorite bonito and grilled eel 😋👍. The best marriage of umami ✖️ and deliciousness. I am proud of my roots in Banshu, Himeji Castle & Ryuriki ‼︎... If you are in the area for sightseeing, be sure to visit both 😉.
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ぐっさんまん
Fuji-Takasago Brewery in Shizuoka, Japan. It has a unique acidity that could be mistaken for a slight effervescence. It has a unique acidity that could be mistaken for a slight sparkle 😉. It has a great sweetness and a great umami. ‼︎ I served it with springtime luxury Kinme sashimi and its soup, and I also added clams 😋‼️
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ぐっさんまん
This is a ginjo-shu from Yatsuka in Oita, Kyushu. As the name "Yatsuka" implies, it has the perfect aroma for the current season, but it also has a sharp, straight flavor that is typical of Kyushu 😋. Aji sashimi and homemade nameko mushrooms 🐟. Along with the bonito nokkemori 😉👍!
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ぐっさんまん
I have loved Sakata since I traveled there. Hatsuson no Magazan! As the name suggests, it has a nice sharpness and a good amount of umami from the sake brewing process 👍. It's been a long time since I had a consecutive holiday & payday, so I splurged a little on natural yellowtail toro sashimi, straw-roasted bonito, and fried horse mackerel with azuki sauce. ‼︎
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ぐっさんまん
It seems to be a very limited edition sake from Watanabe Shuzo.
The light nigori (light misty color) of the freshly squeezed sake is just as the name suggests, reminding us of spring.
The balance between the sweetness of the nigori component and the umami of the sake is very good, making it a perfect match for this time of year.
Since it has been a long time since I have been on a holiday weekend, I enjoyed the sashimi of the yellow tailfish (with soy sauce and liver sauce!) and its arajiru (soup) 😉 . and its soup 😉.
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Local? I never thought I would be able to drink Konishi Shuzo's Hakusetsu Kamisen at home in a paper carton at a reasonable price! It is very elegant without any unpleasant taste, and you will never get tired of drinking it.
I paired it with a fluffy dashimaki tamago (egg roll), grilled white onion, sausage, and cod roe. This kind of home-style izakaya (Japanese style pub) menu goes well with it.
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It doesn't make a statement, but it is delicious. I think this is what really good sake is all about.
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ぐっさんまん
Today's Masumi "Shiboritate" from Miyasaka Brewery in Suwa!
The deliciousness of the No. 7 yeast seems to soak into your body after a day off work and recharge it 😉.
We paired it with natural yellowtail (yellowtail) sashimi and grilled yellowtail with salt 😋. (I guess you can get yellowtail in Kochi these days too 😮⁈)
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ぐっさんまん
On days like this when you still feel the cold of winter, it's nigori sake from Shirakawa-go. We will have it with chicken meat in miso nabe🍲 (don't forget the "kanzuri" condiment!). (Don't forget to add "kanzuri" as a condiment to the nabe 😉!)
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ぐっさんまん
Shiboritate🍶 from Kamo Nishiki Shuzo. It is a sake with minimal filtration. It has a very fresh flavor that goes well with a variety of snacks! ...So, today, I made some bonito tataki, striped horse mackerel sashimi, and bonito with garlic miso. The best marriage 😋👌 I want to pat myself on the back.
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ぐっさんまん
Gekkeikan's "Horodoke" is a sake that is not too sweet, not carbonated, and has a strawberry aroma.
It is not too sweet, not carbonated, and has a soft aroma of strawberries.
I recommend it to everyone during this season.
I recommend it to everyone this time of year. It's a great combination.
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ぐっさんまん
Sparkling "Sou" by Kamishin.
As the name suggests, it is refreshing and has a clean aftertaste.
We paired it with yellowtail carpaccio and yellowtail nameko with yuzu, the best marriage 😋👌.
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ぐっさんまん
To thank the local Konishi Shuzo brewery for their hospitality this year, we ended our New Year's 🎍 extravaganza with their Hakusetsu Daiginjyo. The whale tail meat, a favorite of mine, is a perfect marriage of our tastes!
We enjoyed it with our family heirloom 💎 pine bark tenmoku sake cup 🤣.
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