ぐっさんまん
Junmai Ginjo Hiyashibori from local Konishi Shuzo. The Junmai Ginjo has a very good flavor and balanced sharpness 😉. The sweetness of the scorpionfish and sword squid sashimi went very well together, a perfect marriage 😋👍.
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ぐっさんまん
Today, we are all about horse mackerel 😁. Sashimi, nameko, sushi! I did it all by myself. The rice is big, but I love it 😉. I paired it with Kiku-Masamune's newly released sparkling secession. It has a fruity sweetness and juicy taste. It's not too harsh and has a very nice shwashy feel to it.
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ぐっさんまん
Izakaya 🏮 game. I used to eat tofu don at bars when I was in Tokyo🗼! s Motsuni-nimono, Wakegi Niniku Miso, and Saba Sushi!
With sparkling Hana no Mai, it's the best ✌️
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ぐっさんまん
Enjoy the spring mood! Hanaharu's unfiltered raw Junmai Ginjo. It has great flavor and freshness 😉. The best marriage of grilled clams, asparagus, spring bonito, and horse mackerel at the Spring Gozen 😋✌️.
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Enjoy the warmer weather and spring 🌸! Kenken Dai-kai" was held with swordfish sashimi and kenken bonito tataki!
I bought a bottle of Wakatsuru Sake's Naekaya to go with the sake, as I knew it would go well with all kinds of snacks from Toyama. As expected, they complemented each other perfectly. It was a great taste that I never get tired of 😋✌️.
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ぐっさんまん
It is a delicious 🍶 of rice🌾.
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When I have hay fever🤧 and can't help myself, I eat what I like and drink it and forget about it! I heard it's called Amane from Echino Kanme and it's easy to drink and goes well with food 😉. I'll be having it with my favorite wild yellowtail and bonito sashimi with garlic 😋👍.
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ぐっさんまん
Spring is ahead ‼︎ spring cabbage 🥬 and sand sardines stir-fried with salt (pakuchi mashimashi 😉) and bamboo shoots with kinomame. My favorite sake from Sakata, Hatsuson Spring Junmai Daiginjo. The best marriage 😋👍 for a slow sports-watching ⚾️ friend.
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ぐっさんまん
Got a striped horse mackerel 🐟 today at my favorite fish store! I served it as sashimi and a little seared 😁. The sake to go with it was Ishizuchi from Ehime. I thought for sure it would go well with the sake from Ehime, but as expected from a prefecture of seafood ‼︎, they brought out the best flavor from each other and it was an endless loop of the best flavor 😋👍.
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I got a bottle of Ume Nishiki's Tsunoshu at a product exhibition in Ehime. It is mellow and sweet, but has no habit, so you can gobble it up 😅.
I paired it with dried hokke and squid with liver! Absolutely delicious 😋.
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ぐっさんまん
Today's brunch dinner (usually night shift stuff 😅) is stir-fried chicken and Chinese cabbage with gapao. And a cup of sake from Ume Nishiki. I can't resist a cup of sake at noon 🤣.
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I now understand the mood of the old men who used to smile and drink cups of sake alone under Tsutenkaku Tower 🫡.
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ぐっさんまん
Forbidden cup of sake 😁
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ぐっさんまん
It's cold on a holiday like this 🥶 and I feel like having this combination. Hida-no-dobu🍶 from Watanabe Sake Brewery and chicken nabe with plenty of burdock root and wild vegetables! The best combination in winter 😋👍. Like Laughing Man's comic dialogue, not a pile of bokeh, but a pile of deliciousness ‼︎
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It is more like a wine than a sake 😁. I recommend it even to those who do not like sake. I recommend this sake with sakura shrimps and grated spicy daikon. Crab cakes with miso. Miso gobo natto. Best 😋‼︎
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Hakusetsu🍶 by local brewer Konishi Shuzo. It is a very well-balanced sake without being overpowering. It's easy to drink and you can enjoy it in large gulps 😅. I decided to have duck shabu shabu today and decided on this sake and it was a great decision ‼︎ I want to pat myself on the back 🤣.
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ROSE colored effervescent nigori sake. It is said to have a strawberry-like aroma, but it is strawberry 🍓😁. But it is not sweet and refreshing. I paired it with the leftovers from Setsubun (Setsubun): cod roe sardines and miso gobo (burdock root).
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ぐっさんまん
There was a freshly squeezed bottle of Masumi, a freshly brewed sake from Miyasaka Brewery, so I tried it. It had the usual mellowness and thickness. On a cold day like this🥶, grouper hot pot is the best marriage. 🍲‼︎😋
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It is made by a female brewer and is very rich and fruity. It is very rich and fruity, but has a refined taste without any cloying flavor, and is highly recommended for women as well. The combination of umami and deliciousness makes Hakata-style mizutaki the perfect marriage. 😋👍
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Today is koshogatsu day, and today I had freshly squeezed new sake from local brewery Fukuju with sashimi of whale tail meat (garlic masimashi🧄) 😁. It is made from 100% Hyogo rice, so it has a great flavor and freshness from being freshly squeezed 👍. We had it with a cup of Matsubara Tenmoku, a family heirloom that is opened once a year 😉.
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ぐっさんまん
This is Kuninochou nigorizake🍶 from Kotobuki Shuzo in Settsutonda, where sake brewing has been practiced since ancient times. It is a sweet nigori sake that is easy to drink and has a slight effervescence but not too much.
After a hard day's work after the New Year, I took a break ☺️. I'm going to match it with Zoni with Chinese-style wontons, delicious Nikurage (jellyfish) and Amaou🍓! The New Year's mood is over now ⁇😁.
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On New Year's Day evening, we had Masumi's KAYA. The balance of sweetness, umami, and sourness of Masumi's unique rice was very good. We enjoyed it with a little bit of crab in a pot 🍲.
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