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無窮純米大吟醸
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Gizaemon Junmai Daiginjo "Haru Damon". It has a sharpness that you can't imagine from its appearance. It seems to go well with pickles and marinades.
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A little bitterness in the aftertaste. It is very well balanced.
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It is thick and heavy, and can withstand strong flavors.
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This year's batch is already sold out, so I had a chance to try this rare treat with someone who has been very kind to me.
The texture is just like a peach.
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Aomori Prefecture, Tasake. Sure it's good, but there's nothing sharp about it that makes it hard to impress!
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Tochigi Prefecture, Hououmita Ken Dry Junmai. Emphasis on sharpness.
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Iroko Otoko is the Romanéconti of the sake world, and is used by host clubs.
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Shinsei Sake Brewery's "Generated Ecru 2019 Colors-Ecru- Ikatani Mokkoke Junmai".
I was very grateful to receive this precious product from a person who has been very kind to me. Yesterday, I paired it with a light fish, but it would also go well with an unexpectedly flavorful fish. Delicious.
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It was jointly developed by the industry-academia-government collaboration between Nara Women's University and the Nara Prefectural Industrial Technology Center. As the name suggests, the yeast is made from Nara's Yae-sakura cherry trees. It has an elegant sweetness, just like wine.
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When Kakuei Tanaka was Prime Minister, it was used as the toast of the dinner party for the restoration of diplomatic relations between Japan and China, and also continued to be made even after the Chuetsu-oki Earthquake. The sake is as sweet as an apple, but the side story makes it even more delicious.
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It's very fresh and can be served as an aperitif. I wish I could see cherry blossoms.
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Hokkaido, Ikatamoto Special Junmai Sake.
It has a strong, robust flavor, so it would go well with dark dishes and fried foods. If it's warmed up, it might be perfect with salted fish or delicacies. Delicious.
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Tedorikawa's Yamahai Junmai. It has a good acidity and will go well with battery type dishes!
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It is said to be the first prize in the national sake competition. It is certainly delicious, but is it really Junmai Ginjo? But is it really Junmai Ginjo? It feels like a Junmai-shu.
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It's a complete package deal, but the aftertaste is so smooth that you can't help but think, "What kind of flavor is that? I can't stop drinking it.
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It has no sharpness in its characteristics, and it is an image that goes with everything. In fact, today it is meat, fish, and hagino dew.
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It's made with white peach yeast from white peaches, and even though it's pure rice wine, it's a perfect dessert wine. Since I'm going to work tomorrow after a long absence, the low alcohol content is also good.
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