gobujo
At a tempura restaurant. It is firm and dry.
Japanese>English
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gobujo
A Dubroque-style drink that has been sitting in the refrigerator for six months. It has 19% alcohol by volume and is quite spicy. It is said that if you wait a little longer, it will get sweeter. There are 5 more bottles in the fridge.
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gobujo
My wife bought a packet of it. It's a pretty good drink.
Japanese>English
gobujo
I was lured to buy it by the handwritten-style label, which is just rolled up and fastened with cellophane tape. If you peel off the label, you will find a normal label underneath.
The mother sake is Gin no Sei, the rice is polished to 50% 50%, and the alcohol content is 16.5 degrees.
Japanese>English
gobujo
At Tempura no Tsunahachi. I went there for the wild vegetable tempura, but perhaps because it was the end of the season, I didn't smell much of it. Too bad.
This is Shiraga with the TSUNAHACHI label. Easy to drink.
Japanese>English
gobujo
A little sweet, first of all.
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gobujo
At soba noodles restaurant. Delicious.
Japanese>English
gobujo
I bought miso nanban, which is often served with beef tongue, and Miyagi sake.
Japanese>English
gobujo
I think it is a good sake 🍶 that is easy to find and delicious.
Japanese>English
gobujo
With anglerfish.
It is said to be the only sake brewery in Shimokita. You can tell that it was not a land that produced much rice.
Japanese>English
gobujo
They use Kinmon-nishiki produced in Kijimadaira.
Japanese>English
gobujo
I like the big seven.
Japanese>English
gobujo
スッキリ
gobujo
Spicy hot bean curd with slightly sweet nigori sake
13% alcohol by volume
Japanese>English
gobujo
It is made from Sasanishiki, isn't it?
Sasanishiki has been completely absent from the market since the Heisei era's great crop failure, but I used to rather like this brand.
The price was high, but it was delicious.
Japanese>English
gobujo
It seems to be sake made from out-of-spec rice. The one with no writing on it is the front label.
Japanese>English
gobujo
It is strained, so it has some oli. It also has 19 degrees of alcohol.
Japanese>English
gobujo
While today, the mainstream is 10 koku of rice and 12 koku of water, the Edo period specification was 10 koku of water, which is said to be richer and richer.
It is indeed very rich and thick. I may want to repeat this.
Japanese>English