Here's the closing for the three days of New Year's.
I didn't study enough and remembered that it was a bit more fizzy. At any rate, it was a beautiful and delicious sake.
The second party was served with wild vegetables sent from my hometown. It was a very good sake, not too sweet and with a good flavor of the original. 20 °, so I had to stop halfway through.
Good evening, Yaz-san.
What is it with these shells that I can almost hear the rippling sound of the distant sea when I put them to my ears?
(I'd like to try them, but I guess they're not sold here 💧)
It was during the week, but I had a light drink with what I received.
The flavor was so good that I ended up emptying it.
I am looking forward to another bottle of premium.
I bought it at a product show the other day.
I had never heard of this brand, but I tasted it and liked it.
It was 19 degrees, so I drank it lightly on the rocks.
I paired it with stewed daikon radish and shellfish sashimi as the cold weather deepened. It was moderately dry and went well with sashimi.
When I drank Oze no Yukidoke on a previous business trip to Gunma, I remembered that I had been told that I should definitely try Ryujin if it was available.
It was cold, so I paired it with pork shabu-shabu.
It was very fruity and delicious without any aftertaste.
I bought it in early spring but kept it too long and didn't drink it. It is beautiful and good. It disappeared like water.
We enjoyed it with our hometown scallops and crabs.
After Kaga no Tsuki became available, an additional bottle was opened.
It was a gift from my brother at home.
It was the first time I drank a collaboration of Katafune, Kubiki Shuzo, and Chiyonomitsu. It was completely different from Chiyonomitsu, but it had the unique flavor of the wooden yeast yeast.
Purchased during a recent tasting.
We had it with an assortment of snacks at the Hokkaido Exhibition.
It was 18 degrees and was delicious with taste and flavor.
A gift from my brother at home the other day.
It was chilly, so I paired it with pork shabu-shabu.
It was a little high at 17%, so I tasted it slowly at first and then served it on the rocks in the latter half of the bottle.
I enjoyed the mildness of the wine.
We had another bottle of DATESEVEN that we had missed drinking with the returning bonito. I dressed it with a large amount of myoga sent from the countryside.
Everyone else had mentioned that it tasted good well chilled, and I thought they were right.
It was delicious.