Joshua
Since I had come all the way to Shizuoka, I had to try a local sake. It is a dry sake with a refreshing taste. Polishing ratio 55%, alcohol content 15-16%. Served with assorted tunas from Shimizu Port.
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Joshua
Clean and dry. Serve with sardine tataki and banzuke saba (dried grilled fish). Polishing ratio 60%, 16% alcohol by volume.
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Joshua
Aromatic ginjo sake. Slightly tangy. Serve with assorted sashimi and rock oysters. Made with 100% Aizan, 55% polished rice, 15% alcohol by volume.
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Joshua
It is also cleaner, but more acidic.
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Joshua
Sanshiri-nama-zake, a refreshing sake.
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Joshua
Taji @ Gotanda. Finished with a cloudy sake. Fresh gasiness, sweetness and acidity. Alcohol content 16.4°, 100% Haenuki.
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Joshua
Taji @ Gotanda. Sake for spring, apparently. Light, well-balanced sweetness and acidity. Cute etiquette (this is Linda Yamamoto, right?). Alcohol content is 14%.
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Joshua
Taji @ Gotanda. Sake with a good balance of acidity and umami. Alcohol 15%, rice polishing ratio 60%.
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Joshua
Taji @ Gotanda. Fruity and sharp. Easy to drink. Alcohol 15%, rice polishing ratio 60%.
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Joshua
Taji @ Gotanda. Sake with a firm acidity. This is the perfect sake to go with the firefly squid hot pot. Alcohol 16%, Polishing ratio 60%, 100% Hiraizumi Hitomebore.
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Joshua
Taji @ Gotanda. Another clean, clear drink. Raw octopus with yuzuki wasabi. Alcohol content 15%, rice polishing ratio 70%. Made with Kami no Ho rice from Mie Prefecture.
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Joshua
At Taji @ Gotanda. Not a ginjo-shu, but melon aroma. Clean and easy to drink. Serve with firefly squid liver salt. Alcohol 16%, Polishing ratio 60% koji rice, 65% kakemai rice. Made with Hachitan-Nishiki.
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Joshua
This is the third drink at Fujimiya, but I forgot to take a picture. It is made from Wakamizu, a sake rice produced in Aichi Prefecture. Polishing ratio 70%, alcohol content 16%.
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Joshua
Paired with fried cartilage at Fujimiya. A fresh, not-too-sweet cloudy sake. Made with Kurodasho Yamadanishiki, 16% alc.
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Joshua
At Fujimiya, a famous Nagoya Cochin restaurant in Sakae. I never knew chicken liver sashimi could be so good...I recommend it to go with it. A good balance of flavor and freshness. Made with Tamakae. Polishing ratio 50%, alcohol content 16%.
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Joshua
At Nessun Dorma.
Made with 23% Yamadanishiki, 77% Yume-Ichikyo, 50% polished rice, 15% alcohol by volume.
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Joshua
At Nessun Dorma.
100% Yume-Ichiken, 65% polished rice, 17% alcohol by volume.
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Joshua
At Nessun Dolma.
100% Yame Gin-no-sato plant, 55% polished rice, 16% alcohol by volume
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Joshua
Here is the eighth bottle to close the Ponshu club meeting. Kurogyu, which we drank at New Year's, is very heavy. It has a lot of volume. The umami flavor wraps around the tongue. The alcohol content is 18 to 19 degrees, and the rice polishing ratio is 50% for koji rice and 60% for kake rice.
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Joshua
The 7th Ponshu club meeting. It came in heavy. It is super dry and full of flavor. Alcohol content 19%, Polishing ratio 60
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