This year's outside drinking starts with Nabeshima. It has a clean, elegant sweetness that spreads in the mouth. It is one of the best Nabeshima I have ever tasted.
New Year's Eve is Kiritanpo hot pot with Hinai Jidori chicken. With Akita's Yuki no Bijin, of course. This junmai ginjo is made entirely from the rare Akita sake rice "Koudou Shinko". Soft and gentle sweetness and refreshing acidity. Very satisfying.
A classmate of mine who played baseball with me in college returned to his parents' home in Okayama last year to devote himself to the family business. The other day, I got this Yamanari Shuzo's [Ran-no-Homare] Sakura-kei at the airport and had it immediately. It is a very good sake, with a delicious and refreshing taste.
The seventh glass is a Junmai Daiginjo of Tasake. I finished with this. Sake from the Tohoku region is right up my alley. I got to know Hakodate a little better this time. Delicious sake and food. I would like to visit Hakodate again.
From the junmai ginjos up to this point, the sixth glass was a junmai daiginjo. I knew about Hiroshima sake at least as far as Drunken Heart and Kamotsuru, but it was Amego no Tsuki. I looked it up and found that it was the top ranking sake in Hiroshima.
The fifth cup. This restaurant, Misina, has a wide selection of sake from all over Japan. There was Nabeshima, so I asked for it. It is refreshing and powerful.
I came to Hakodate. Mishina" near Goryokaku. We started with Yamagata Jungin. As the name suggests, it is juicy. It has a strong sweetness and a clean taste.
Drinking at home with Kiritanpo hot pot of Hinai Jidori chicken. Of course, I used Akita's Fukkomachi to match the dish. It has a sour and slightly bitter flavor.
The fourth and final cup is a Junmai from Hokkaido. Kuriyama-cho in Yubari? Kuriyama-cho in Yubari, the town where baseball manager Kuriyama moved to, right?
It has a soft taste. It was quite a gem with a sharp and tasty taste.
The second glass was my first Ibaraki sake.
It was more acidic than Yonetsuru, but gradually changed from acidity to umami as we continued eating and drinking.
After a long absence, we went to our usual restaurant, Denbei. Today's sake lineup started with Yonetsuru Junmai.
It is light on the palate and goes down well. It is delicious and has no unpleasant taste.
Junmai Ginjo made from two types of sake rice, Akita Sake Komachi and Miyamanishiki. I still like its soft taste. It also has a nice sharpness. Akita sake is good!
The members I was drinking with were still fond of Yuki no Kayasha among the all-you-can-drink options at this [Hibikian Annex No. 3]. It's easy to drink.