abekoubou
Hitogokochi Junmai sake.
The rice polishing ratio of 70 is sufficient to preserve the umami flavor, which I personally prefer over the other two.
It was the best sake to serve with heshiko.
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abekoubou
Junmai Ginjo made from Miyamanishiki.
It has a little more umami than Kamenoye Ginjo, but has a clean aftertaste.
This sake also does not seem to interfere with a meal. This is a sake to be paired with sashimi.
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abekoubou
This is a Miyamanishiki ginjo-shu.
The entry is crisp, and the aroma of yeast spreads later.
The impression is of a sake that does not interfere with food.
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abekoubou
Beautiful amber color with Maillard reaction typical of old sake.
It was a nice sake with a nice aroma, mellow and easy to linger over for a long time.
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Sawanoi生酛純米大吟醸 武揚
abekoubou
The drink was polite and nectar-like.
It is dangerous because you can drink it easily forever.
It was more like enjoying sake by itself, which is typical of daiginjos, but it was also wonderful with fish and shellfish, perhaps because it is a sake made from a traditional sake yeast stock.
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abekoubou
Slightly sparkling and refreshing sake. Today I paired it with simmered chicken and turnips. It has a sweet rice aroma at the entrance and is easy to drink, so it is good as an aperitif.
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abekoubou
I grilled turban shells I bought in Toba in a pot and served them with Gizaemon's Kami no Honoh hiyaoroshi.
The mellow flavor and sharpness of the rice wrapped around the bitterness of the turban shell and was very tasty.
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abekoubou
Local sake is a great choice. This time I had it chilled instead of chilled, and the aroma that comes first and the robust flavor that follows go well with the salted slices of Mie bonito.
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abekoubou
It has the flavor and sweetness typical of Aizan, a far cry from the usual Eiko Fuji. It has a wonderful mellowness that can be used with Mie's salted bonito slices.
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abekoubou
Junmai Ginjyo Genjyo Blue Badge of Miya no Yuki.
It was the first time I saw it, so I got the impression that it was not widely distributed.
It tasted as if the deliciousness of Miya-no-snow had been combined in a drink that was easy to understand by cutting down on the amount of rice.
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abekoubou
It has a robust flavor and sharpness that is typical of Omachi. It goes very well with yakitori.
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Odayakaおだやか 生酛 純米吟醸
abekoubou
As the name suggests, the sake had a mild flavor.
The frog's etiquette is cute.
It also has a bit of acidity, and I got the impression that it would go well with grilled fried tofu.
Japanese>English