メキシコテキーラ
In comparison, this one is pure rice and has a robust flavor. It is quite nice.
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メキシコテキーラ
The seventh glass is a comparison of Eiko Fuji. This Hoshitenkouro 2025 is made with comets from Hokkaido. It is one of the best Junmai Daiginjos we have had today.
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メキシコテキーラ
I have had Asahitaka many times in the area. This sake is so delicious that it is called Honjozo.
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メキシコテキーラ
The fifth cup is also Yonezawa. It was refreshing and slightly bitter. It goes very well with fish dishes.
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メキシコテキーラ
The fourth cup is a sake from Yonezawa. We had just visited Toko's sake brewery, so we had it with a little thought. It was good and tasty.
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メキシコテキーラ
The sweetness spread to the palate, but it was not too sweet, a nice touch.
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メキシコテキーラ
The second cup is Yonesuru. It is super spicy and sharp. This may be its power.
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メキシコテキーラ
Recently I have been enjoying GW at Shoei-san in Yamagata.
We started with an unfamiliar Junmai Daiginjo from Eiko Fuji.
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メキシコテキーラ
The annual high school alumni golf event at Yakitori Hibikian Annex No. 3 in Higashimatsuyama. Snow Kayasha was still the best sake here!
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メキシコテキーラ
Yakiniku and heated sake. Hakutsuru is a local sake from Kobe and Nada. We received a bottle from Shinshin SY. The more you drink, the sweeter it gets.
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メキシコテキーラ
The third glass of sake is also from Akita. It's delicious. Both the sake and the fish dishes at this restaurant.
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メキシコテキーラ
The second cup is also junmai sake. This is Kurogyu from Wakayama. I had had it here before. It is a nostalgic memory.
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メキシコテキーラ
It's been a while since I've been to Tsukiji. I have been a regular customer of this restaurant for a long time, and since it will close this month, I went to get some delicious fish. The sake was a dry junmai sake. It has a strong flavor and goes well with the albacore.
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しんしんSY
Mexican Tequila, it's sad to lose a great restaurant. Dry sake and seasonal albacore is the best 😃.
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しんしんSY
It reminded me of Kazuyoshi Yamamoto, who used to play for the Hiroshima Toyo Carp 😁⚾️
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メキシコテキーラ
First, it was served cold. It was smooth on the palate, but not very powerful. I thought this was a good idea, so the next time I had it warmed up, the flavor of the sake spread out.
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メキシコテキーラ
This silky snow tasted even better.
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メキシコテキーラ
Next is a limited edition sake of Mansaku no Hana from Akita. This one was umakuchi (delicious). It was delicious with a slight acidity.
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メキシコテキーラ
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.
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メキシコテキーラ
Akita people drink this regular Akita sake in the evening. Of course, this one was served warmed.
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メキシコテキーラ
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.
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メキシコテキーラ
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.
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