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小倉瑞季
Aroma of Japanese cypress
Good with seared food.
Japanese>English
小倉瑞季
It is the ultimate in spiritual mikazake.
Japanese>English
小倉瑞季
It is the ultimate in spiritual mikazake.
Japanese>English
小倉瑞季
Sake per Handa, Aichi
Sake that easily produces a smoky aroma
Phenonic, which is easy to produce smokiness.
Japanese>English
Unspecified純米吟醸
小倉瑞季
Gifu Sake
Gorgeous sake.
Suitable for pairing.
Paired with Darjeeling Tea
Japanese>English
小倉瑞季
Warmed sake should not be scented.
Sake from Nara.
They have made sake before Kyoto and Shiga.
But now we don't hear about Nara's sake.
Jinriki is a brand of rice that was revived when there was only seed rice left.
The way of making "Nakadori" is also an ancient way of making sake.
It is a sake made with the knowledge of the past.
Japanese>English
小倉瑞季
Dare not polish the rice too much.
The rice is sold in its original form with about 70% polished rice.
The rice is made with long-grain rice using the leftover Thai rice after corona.
It is served with eggplant dengaku.
It has a sour and spicy taste.
Japanese>English
小倉瑞季
Chiba Sake
It has been said that Kanto ro-muso = red clay = not very tasty because it contained rusty iron.
Iron and sake do not go well together.
Denshikiku is the last of the year's chrysanthemum series from a brewery called Sugagiku.
A well-balanced sake.
It has a flamboyant side and goes well with sashimi.
Japanese>English
Unspecified純米吟醸
小倉瑞季
First drink
Sake in Saitama
Japanese>English
Unspecified生貯蔵酒
小倉瑞季
Tosatsuru
Very dry
Japanese>English
Unspecified生貯蔵酒
小倉瑞季
It is very light and easy to drink.
Kinryo Tanrei Dry Mouth
Japanese>English
小倉瑞季
It should not be chilled with chili.
Japanese>English
小倉瑞季
It should not be chilled with chili.
Japanese>English
小倉瑞季
Sake from Aizuwakamatsu
Add a yuzu liqueur called Akagami.
Adding the liqueur to this sake makes the pairing the same as the timing of the wine.
Spanish mackerel grilled with yuan (Japanese herring)
Japanese>English
小倉瑞季
Ayu fish is soaked in the Kyoto way, grilled and soaked for three hours until the bones are skeletonized.
The fish is so tender that it cracks with chopsticks.
The dashi broth is left over, so it's delicious when you use that broth to make dashiwari.
You can also put it in a plate with sake.
Soup 2:1 sake
Sake called Suehiro is from Aizu Wakamatsu.
Suehiro was the first to do the Meiji method of making Yamahai.
This sake is like a 30 degree soup stock.
Japanese>English
小倉瑞季
Sake in Sakai
Sake from Sakai excels in fruity
Summer sake.
Spring sake from July or so is better than sake from summer if it has been laid to rest for a little while.
Japanese>English
小倉瑞季
The returning bonito
Bonito in early autumn is delicious.
It is just when the bonito makes a U-turn.
Since it is hot in the summer, I use it with grated radish and salt rather than ginger and soy sauce.
I add vinegar and make it like a marinade.
Chew it well.
If the bonito is too thin, it doesn't taste like bonito.
Kurosawa is a restaurant in Nagano to go with that munching.
It is made a little thicker using the Kimoto method, which is a muscular way of making bonito.
The flavor of the bonito is not overpowered by the strong flavor of the bonito.
Japanese>English
Unspecified本醸造
小倉瑞季
Sounds like grapes.
I can't get into making new sake brews, basically because of the blockage in the industry.
But, I'm taking a little bit out of sake with craft and putting in hops.
Hops is a citrus aroma.
It gives it a greenish aroma.
= It makes it smell like grapefruit.
That's why I served it with yellowtail.
Yellow-tail is a fish that is in the process of becoming a fish.
Grapefruit is added to this yellowtail.
Japanese>English