ぐっさんまん
Nigori sake🍶 from Momokawa in Aomori. It has a sweet taste but is very easy to drink. I was feeling a little tired at the end of the year and had a sudden craving for octopus, tuna, and crab cakes with yellow sauce 😋👍.
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ぐっさんまん
Hakuryu Shuzo🐉s raw nigori sake! It has a very good balance between the acidity of the natural effervescence and the flavor of the ginjo 😉. (I was a little nervous when I opened the lid 😲) I'll be pairing it with my first Negima nabe of the year.
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There are 3 hours until the big game 🇯🇵, can you drink this much⁉️wake me up😪...
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This is a very limited edition of Watanabe Shuzo's original sake. You can't taste it in today's nervous ginjo-shu 😉. The aroma and umami have a wild taste and the quality of the sake is well expressed. Aji sashimi and nameko mushrooms ← (garlic is a must for this sake 🧄) and seared sea bream. The best marriage 😋!
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Hakusetsu "dark nigori sake" from local brewery Konishi Shuzo 🍶.
This is delicious👍. It has a rich but mellow flavor that is outstanding.
It does not have the typical nigori sake alcohol tanginess. I'll be pairing it with shabushabu shabu shabu (shabu shabu shabu) with a pinch of crunchy mushrooms. It's already winter 🍲.
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Today's sake 🍶 is Tengu Mai 👺❕, which goes well with bonito tataki, squid sashimi, geso (fish gizzard) ajillo style and seafood. I'm sure you'll enjoy it 😋👍
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ぐっさんまん
Tonight, we will watch his famous games while drinking Kikumasa.
I will drink a toast to the hot summer of this year. I am sure you will enjoy it 🙏.
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Bartack 🍶 from Higashiyama Sake Brewery in Fushimi. With Sanma and red shrimp 🦐 & shimeji mushrooms autumn aqua pazza 😋. Best marriage of Fushimi sake and seafood 😉👍.
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On typhoon day 💨, I slowly ate my favorite autumn dishes 🌾.
Grilled saury, horse mackerel sashimi & nameko mushroom, maitake mushroom tempura and pear 😋!
We paired it with Hida's Shiromayumi, a very thick nigori sake. Everything except the tempura was homemade, making for a perfect marriage 😉👍.
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This time it is Hiyoroshi🍶 by Muromachi Shuzo. It is made from 100% Omachi rice grown under contract. I like this Omachi rice because of its unique rice flavor 😉. I enjoyed it with my favorite charbroiled yakitori (grilled chicken) 🐔👍.
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Today's hiyaoroshi is a limited direct harvest 🍶🍶 of Hourai by Watanabe Shuzo. It is a sake that conveys politeness 😉. With bonito tataki and wild yellowtail 🐟 sashimi. A marriage only available this time of year 😋.
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The first hiyaoroshi of the year 🍶 is Daiginjo Hiyashibori from local brewery Konishi Sake Brewery 😉 We'll be pairing it with an ethnic 🧝🏼♀️ shabu shabu shabu with pakuchi mashimashi and nira mashimashi. Muay Thai Gachinko of deliciousness 😋👍.
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I wanted to drink good sake 🍶 even if it is in a paper carton, and I found it.
My beloved Takashimizu 🥹. I never get tired of drinking it. I had it with bonito tataki with garlic and eggplant with dried shrimps 😋👍.
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Mizuho🍶 by local Kenbishi. The rich flavor and elegant aroma are unmatched. When I decided to make the eggplant bologna style stir fry today, I knew I had to go with this sake 😉. This is truly the best marriage 😋🍴.
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A dish of sake 🍶 that you will want to drink in summer. I️ of course had it with bonito tataki and striped horse mackerel sashimi. It's already a great marriage with the sharp and tasty sake 😋👍❕.
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Garyubai🍶 from Shizuoka. The deep flavor of Junmai Ginjo Nama Sake goes best with Yakitori🐔😋👍. Especially the garlic sauce 🧄 is the best marriage 😉.
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Summer vacation from tonight 🌞❗️
First up is Hakutsuru's Betsutsuru "Gentle Breeze Clover".
It has a sweet flavor like a cocktail 🍸.
With Japanese bitter gourd and fresh ginger 😋️.
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Fushimi's sake, Tamanomitsu🍶, on a summer evening.
There are times when I feel like drinking it every year.
With seafood. I'm looking forward to the time when the Eihora (roasted in a pot) will be ready 😋.
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Summer nigori sake from local Hyogo sake brewer Kasumitsuru 🍶. The acidity from the natural lactic acid fermentation is 👍. Served with horse mackerel sashimi and homemade nameko mushrooms 😋. The best marriage that can be tasted only in summer 😉.
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A day to add power💪 for summer vacation.
Beef hot pot style with lots of summer vegetables in a miso broth 🐂Sukiyaki❕.
The sake was rich and rich with a hint of orizumi, and it was a great match for the summer season. The best marriage 😋.
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Petit summer vacation home drinking start❗️Snacks are kenka 🦑 sashimi and ama-taki (sea bream) tataki. The first ayu fish of the year was grilled with salt 😋.
The sake to go with it is "300 year old law Yaburi" which I had for the first time and it has 300% of the sake's deliciousness.
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