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This beautiful sake design was purchased in Akita last summer. It is a special gift. Relax at home, remembering the road trip to Akita this GW.
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The origins of the sake you've drunk are colored on the map.Timeline
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The last drink of the day was this seventh one. Putting aside the fact that it was super dry, it was a delicious sake.
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This was recommended by the waitress. It is a sake from Itoigawa and I found it quite sharp. Paired with Niigata's delicious sushi!
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Today's fifth sake is from Nagaoka, Niigata. It was not particularly strong, but it has a gentle mouthfeel and goes well with tempura and sushi.
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The fourth cup is Kirinzan from Niigata. Tempura is made with spring ingredients such as firefly squid, kogomi, and cod roe. They go quite well with sake.
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Today's third course is also a sake from Sado Island. Somehow I feel the high level of Niigata's sake.
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The second type of Sado is Hokusetsu. This has a robust flavor with no sourness. This restaurant was a nice place to enjoy not only sushi, but also tempura in person. The food was very good, with a good selection of
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Tonight in Niigata. Sado Island.
We are having Tempura as well as Sushi at Benkei's affiliate restaurant.
We started with a Sake from Sado Island.
It is a honjozo sake, but it has a nice mild taste in the mouth.
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メキシコテキーラ
It is also fruity, but slightly more acidic, like lemon. Today we enjoyed 15 kinds of sake.
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It quickly turned into three hours and we decided to finish with a comparison of two different types of drinks: rice and agave. Both are fruity. The acidity of this one was like grapefruit.
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My first of the day is this 13th glass of this drunken Rakuten. The sharpness, the balance... Akita's sake is still delicious.
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After a long time, this Honshuang is quite tasty. My wife, who is drinking with me, says this is "the best today".
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Today's 11th sake is designed by Bishu!
I like this sake very much and it is the sake that started me liking sake.
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The fourth course is Snow Kayasha! Comparison of drinks. The first Daiginjo is smooth on the palate and goes perfectly with oysters fried with garlic.
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This label is also new to me. I felt the strength of Junmai.
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The Uguisu label was a little astringent, but I guess that's just a combination of the two (laughs).
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The third cooler is a comparison of Onogawa Tenka. This is a heart label. This was the easiest to drink and had the most flavor.
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This is the best or my favorite.
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The fifth cup is Dewa Sanzan from Hanamup. I have had this several times in the metropolitan area. I remember it with the green label.
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The second course was a comparison of Junmai Ginjo from Hanamai. It is hard to feel the difference in sake rice.
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