yuryur
At a tempura restaurant. They recommended heating the sake, so I tried it. The ginjo aroma that slightly wafted into my nose and the moderate temperature went well with the tempura.
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yuryur
Purchased this second bottle for the train on the way back from Nikko. It has a sharp taste and aroma that is a bit unique.
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ジェイ&ノビィ
Hi yuryur 😃
Welcome to Nikko, Tochigi 🤗I hope the autumn leaves 🍁were at their best 😊I'm sure it's great to have a drink at Nikko Honor on the way back 🚃😚.
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yuryur
Thank you for your comments, Jay & Nobby! Unfortunately, there were not so many autumn leaves yet, since we were only sightseeing around Toshogu Shrine, but it was a very nice trip. Nikko Honor, it was delicious.
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yuryur
Purchased on a trip to Nikko for the train on the way home. The aroma is honjozo-like, but it has a sweetness unique to nama-shu and is quite easy to drink. While drinking the sake, I was immersed in the memories of my trip.
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yuryur
The aroma is mild on the palate with a crisp aftertaste. Delicious.
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yuryur
Aromatic pure rice. Good aroma. Serve with eel bone crackers.
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yuryur
I have been wanting to try a sake from the Kinpidake Brewery in an area I have a connection with for many moons. Finally, I came across it at a convenience store in Hokkaido and bought it.
It has a mild taste, perfect for a mid-meal drink! Goes well with sushi.
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yuryur
This sake is brewed with a Kochi yeast called Cel 24. This junmai ginjo has a fruity ginjo aroma and is very drinkable. Serve with sweet and spicy bensho stew.
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yuryur
One of the specially selected Toyama sake drinking contests. It is moderately heavy and has a refreshing aftertaste. The alcohol content is a little high at 18 degrees.
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yuryur
One of the specially selected Toyama sake drinking contests. Sweet and fruity. Good ginjo aroma.
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yuryur
One of the specially selected Toyama sake drinking comparison. It has a robust flavor that can only be obtained from the raw sake. The rice flavor in the aftertaste is good.
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yuryur
My first Toyama sake! I remembered someone drinking Ginban on "Sake Bar Nomad".
It is a crisp Junmai that reminds me of the steepness of Tsurugidake.
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yuryur
Sake for Autumn.
Sake in autumn is hiyaoroshi.
The first hiyaoroshi of the year is Yoshinogawa.
This smooth junmai sake has a light aftertaste. Serve with sashimi of yellowtail, Hiramasa, and octopus.
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yuryur
Light, even though it is junmai.
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yuryur
Well-cooled, crisp junmai. A slight junmai aftertaste spreads in the mouth.
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yuryur
Great price at the store. First time drinking Yaegaki. It is viscous, but the color is clear. It is light but you can taste the firmness of Yamadanishiki.
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yuryur
Made with 100% Kitashizuku, Hokkaido's preferred rice for sake brewing. It has a ginjo aroma and a sticky, viscous but not heavy aftertaste. Ideal as a food sake.
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yuryur
At a corner bar in the neighborhood, we enjoyed tempura and skewers from the shopping street. Hiyayogoroshi, which is unique to this season, was served well chilled. It has just the right richness and aftertaste.
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yuryur
Surprisingly light and dry, easy to drink. It is also delicious with a robust Junmai unfiltered flavor.
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yuryur
Purchased at an event, opened the bottle on the spot instead of taking it home.
It is said to be 19°, but it is easy to drink at room temperature. You don't feel the high alcohol content, so I had to be careful not to drink too much.
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yuryur
It had been a little while since I bought it, so it had separated in the bottle, but I shook it well before opening it.
At first it looked like supernatant, but gradually became a thick cloudy taste. But the taste was not heavy like makgeolli, and it was easy to drink and delicious.
Godo Shusei, a company I have been familiar with for a long time, is now called Oenon?
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