ヒラッチョ
Ryu-ryoku is the image of rice🌾, good sake rice.
This, a whisper of rice, recommended for cold sake.
Great rice flavor and sweetness👍.
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I went to watch the 3rd game of the Summer High School Baseball Championship Tournament in Niigata at the Yuukyuuyama Stadium in Nagaoka. The game was Chuetsu 6-2 Nipponbunri.
I returned to Saitama by Shinkansen from Nagaoka Station.
Sapporo's Niigata Limited Beer 🍺.
Flavorful and refreshing,
Yoshinogawa, Nagaoka's sake.
This is a standard light, dry sake.
In my mind, Yoshinogawa is one of the standards and images of Niigata's light and dry sake.
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ハリー
Hiraccio, I know you love to go to high school baseball games 😊 Saitama lost to Uragaku, where is your first guess?
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ヒラッチョ
Good morning, Harry.
My guesses for private schools are Kawagoe Higashi and Yamamura Gakuen!
Public school is Ageo.
I also have high expectations for Urawa Minoru, who did well in the Sembatsu tournament.
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Today was my day off, and I went to Kawagoe for a quick grocery shopping trip.
I had bukkake udon and toriten (chicken tempura) at an udon restaurant that I had been curious about.
I bought a 180 ml bottle of Junmai Daiginjo from Bunraku in Ageo at Koedo Kurari.
It is not particularly interesting because it is fire-aged, but it has an orthodox and calm taste, with a smoothness and moderate umami that reminds us of the merit of 40% polished Yamada-Nishiki.
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Tenranzan's active junmai nigori sake.
It is a very hard dry nigori sake👍.
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After work,
After work, I went to Shinjuku Sanchome area for a drink with my old seniors from the company.
Kimasa is a good sake👍.
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Ogawa-machi, Hiki-gun, Saitama Prefecture.
Of all the sake from Teisho's brewery, the most commonly sold sake at restaurants in the local Ogawa-machi area is this Namaigin, especially this 300ml bottle.
It has a clean aroma, a thin but gentle body, and a freshness that is typical of a freshly stored sake.
It does not interfere with food, and it is certainly a good idea to have a 300ml bottle of this sake in impressionable restaurants👍.
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Sparkling male mountain.
Before dinner
Poured into a glass filled with ice. ❗️
It is quite sweet and felt cute and sweet with ice, quite a fun sparkling.
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Chichibu Nishiki special honjozo 180ml bottle
I bought it at Ito-Yokado,
Retro classical? Retro classical series.
It is a standard sake,
It is clean, refreshing, and has a subtle flavor.
Today, I happened to hear from one of my juniors at work that he went to the Mimine Shrine ⛩️ as he does every year, and I was inspired to taste the spirit of the Mimine Shrine and the nature and food of Chichibu.
Japanese>English
ヒラッチョ
Today is Father's Day, and he is in charge of making dinner.
Yokkaichi tonteki, cucumber🥒 with salted malt, and coleslaw salad.
The omelet is my wife's home-made dish.
I started with a 500ml can of Kirin lager beer, a gift from my wife,
I will have a 300ml bottle of N-888 from Niigata Meizo, a sake brewery in my country.
It is a smart, cute sake with acidity and sweetness, reminiscent of a white wine.
In a sea of turtles, it reminds me of Semi Shigure.
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ヒラッチョ
It is crisp and dry,
It has the softness and clarity typical of Nagano Prefecture sake Hitogokkyo.
Vegetables are the main dish for dinner.
Cucumber Szechuan Style
Pickled cucumber with salt
Chilled tomato 🍅.
Potatoes🥔 with minced butter
Burdock and carrot salad with mayo
The Szechuan-style cucumber with crushed mixed nuts is like an appetizer served at a Chinese restaurant and goes well with beer 🍺, and the tomato 🍅 is a good choice for a cold beer,
Tomato🍅 is versatile,
Tomato 🍅 is versatile, and other vegetable dishes are also good with chilled sake.
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ヒラッチョ
Today, I met up with a friend at Yokosuka Chuo station for a lunchtime drink.
We went to Chuo Bar, known as "Chusaka," and even though it was only 11:00 a.m., the bar was soon full.
I drank two 300 ml bottles of Kiku-Masamune, a good standard sake, which is a freshly brewed and stored sake with a fresh yeast yeast yeast yeast yeast yeast yeast yeast.
Chuo Sake Bar is an excellent izakaya that lives up to its reputation,
Tuna Nuta, Katsuo Mushi, Shumai, fried horse mackerel, liver cutlet, sardine sashimi, vegetable tempura, thick fried bean curd, leek ball hormone, Spam egg, and everything else was delicious.
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Another round of drinks at Shinshu Osakemura near Shimbashi Station.
Shinanotsuru's Natazou
Juicy and quite good quality in a stable if not so much that it sticks out.
When it comes to Shinanotsuru, Takeshon-san
I have a strong image of it because Mr. Takeshon repeatedly said that "Gantaku" is delicious.
I'm looking forward to drinking Gantaku someday 😊.
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Tonight we are having a drink in Ginza, near Shinbashi.
We arrived in Shinbashi early, so we went to the first meeting and had a drink.
I was curious about Shinshu Osakemura.
It has a richness that comes with a thud, an acidity and a dry sharpness, and a flavor that seems to have a hint of savory and matured taste.
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Purchased at a supermarket on the way home from work.
Since the manufacturer is Kiku-Masamune, I thought it was a good bet.
It is a clear, hard, dry sake with an aroma typical of cask sake.
Serve with egg rolls, potato rolls, cucumber tomatoes, and cheesecake.
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After work, I had a drink with my colleagues.
Good quality sashimi and special Junmai sake from Higashinada.
It is a local sake brewery in Katsuura, Chiba Prefecture that also produces Narumi, but Higashinada is not as sharp or flashy as Narumi, but it has a good balance of soft rice flavor, lightness, and refreshing acidity.
As a sake from a port town, it goes well with seafood.
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Today's supper was katsudon (pork cutlet served on top of a bowl of rice).
I made it in a large frying pan and shared it with my daughter.
I didn't serve it with rice but with sake, so it was either simmered pork cutlet or simmered pork cutlet with miso soup.
Abe" in Yasuda, Kashiwazaki
It has a different direction from Niigata's light and dry sake, but it is a good sake that has a good taste of rice rather than just a modern sake, and has the nostalgia of a mid-meal drink by making use of acidity.
This is Tatsumi Seishukudo's original orikara-nama sake.
It is rather dry and sharp, but the fizziness, acidity, and umami are irresistible.
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After work, I got off at Jujo Station.
I had a drink at Saito Bar.
Heated sake from a large bottle of Sapporo Akahoshi for 260 yen.
The sake in the bottle is Seiryu from Hasuda, Saitama, a classic standard, with a nice sakey quality, and is quite good heated.
New potatoes simmered in minced meat,
Kushikatsu & Curry Croquettes, and
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Nigori Umeshu (plum wine) from Koshu Umebayashi.
This is an extra post because it is a plum wine, but it is a sake based plum wine.
I was about to have a glass of sake when I came home,
My wife reported that she hadn't had Koshu Umebayashi's plum wine for a long time, and it had become mellower and less angular.
My wife is not a drinker, so I thought it was unusual and therefore went with it on the rocks.
It is a nigori plum wine with plum pulp, basically dry, and it may indeed have become mellower.
I bought it last spring at a direct sale at a brewery in the Koshu Plum Grove and had drunk more than half of it so far, and it had been sitting in my kitchen.
I think it is quite good👍.
As for sake-based plum wine, my personal favorites are from Niigata sake breweries
I personally like sake based plum wine from Niigata breweries such as Shimehari Tsuru, Koshino Katora, and Tsururei.
It matches my taste for sake.
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ヒラッチョ
以前に1,600チェックインした時に飲んだ酒、その時は外飲みでした。
奈良萬は好きなのですが、このおりがらみを家飲みでじっくりは今回が初めてかも。
開栓注意の赤札がかかっていますが、開栓には苦労しない程度の微発泡。
ほどよく米の甘さや旨みが味に溶け込んでいて、爽やかでかつ美味しい。
おりのにごり部分の量もそれなりにあり、上澄みを飲みつつ、後半に濃度を高めて行く楽しみも。
何気に間違いない実力派な奈良萬。
ヒラッチョ
Abe, the vector is different from the old Niigata light and dry, but it has a modern flavor that makes the most of the acidity, and the main ingredient is the umami of the rice🌾, which has evolved over the years.
It has an alcohol content of 12, is light and easy to drink, and the 80% rice polishing ratio is surprising to see after drinking.
Serve with udo with walnuts, fried chicken, fried octopus, and fried potatoes.
This documentary was produced by a broadcasting station in Niigata and aired on Fuji TV affiliate in August 2023.
The documentary is titled "Kura wo Tsugaru: The Future of Sake Brewed by the Sixth Generation."
I had recorded it on my Blu-ray hard disk, but finally watched it and found it to be very good, making me want to drink more and more abeshu in the future.
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ジェイ&ノビィ
Hi, Hiraccio 😃
Your table looks like a perfect match for Abe🖤😋 and I'm really curious about the documentary! I want to watch it and then drink again!
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ヒラッチョ
Good evening, Jay & Nobby 🌇.
I enjoyed your documentary on Abbey. Watching it makes me curious about the future evolution of Abbey and makes me want to drink Abbey👍.
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