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Sashimi Souri Lunch in Katsuura. A calm sake that goes well with sashimi.
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At a tavern in Tottori, where I was traveling the other day. It feels good to eat local food with local sake. Sake that looks like sake.
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LIMLTED EDTION Yamahai Junmai Ajiwai 2022
This is a special product that is aged by blending different years of Yamahai. It starts off with a smooth, angular taste, then the richness of the flavor is confirmed, and finally it finishes dry and crisp. An enjoyable sake.
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Special Junmai Homei Fuji, bottled at the mouth of the tank. A quintet of aroma, umami, acidity, bitterness, and sharpness. I felt passion after a long time.
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Shiboritate Junmai Nama (freshly squeezed) Of course it is delicious. It has the freshness of new sake with a good balance of umami and sourness.
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Hiden Yamahai Junmai Ginjo. It's great with nabe, hot with kiritanpo nabe, cold with chicken mizutaki.
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Rich and dry Junmai-shu. It is very rich and dry. If you taste it, you will know it is Yamadanishiki, but if you drink it quickly, you will not be able to tell.
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First glass at my favorite restaurant. The fruit is fresh, yet crisp, and goes well with food.
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Super dry Junmai sake. A classic that you'll want to pair with cod chiri and oden by default. You can't go wrong tonight either.
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Pure rice sake with no added yeast. Kurashiki yeast, the only one flavor for sure, and a lingering sourness.
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Tedorikawa neo.2020 Yamahai Junmai Daiginjo Hyakumangoku no Shiro.
It is served in a wine glass to match the atmosphere of the bottle and pasta. The acidity is wine-like, but with a sharp finish and the lingering aftertaste of Yamahai, it is truly a neo to enjoy.
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After the declaration of the state of emergency, after a long time, we drank outside.
While it is light, why is it rich in flavor and is a good betrayal. I think I'll go visit the brewery next time.
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Special Junmai Hiyoroshi. The bitter aftertaste like Omachi becomes peculiar though it is a genealogy of Homefuji and Yamadanishiki. It is full of umami and dryness.
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Junmai Akaban Omachi. For me, "Kaiun" is a standard. You can simply taste the deliciousness of Omachi and the slight bitterness in the aftertaste.
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IyokagiyaカギヤナインDRY
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Kagyanine 9DRY. it's made differently from the regular lineup, so I was excited to put it in my mouth. I love dryness and umami, so the taste is just as I expected. And the bitterness that lingers afterwards makes the aftertaste last longer.
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Summer Junmai. The taste of Junmai is maintained, but it is refreshing and removes the gloom of the rainy season! It is perfect for the season.
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Urozuke unfiltered unpasteurized sake. I don't drink Daiginjo very often, but I can enjoy the complex taste of the blend. Beautiful and dark.
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Jange Junmai Ginjo Origarami Nama. It has a powerful taste in the mouth, and a dry flavor and acidity that draws you in quickly, making it a yabaiyatsu that can be enjoyed with food.
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Junmai Daiginjo Hyakumangoku no Shiro, my first experience with sake rice. Based on the dryness and umami of Tedorigawa, it gives you a tangy feeling in your mouth, a good bitterness, a sourness that goes well with meals, and a refreshing sharpness.
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Junmai Daiginjo 50, Nakakumi Nama Genshu. I love Hyakurakumon's Omachi, so I couldn't resist this one. It's a Daiginjo with a soft mouthfeel, but it's strong enough to stand up to the Mapo Tofu that I boldly paired it with.
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