Joshua
I have not seen the label, but it is a new sake this year. Fresh but tasty. Pair it with heshiko, a delicacy from Noto.
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Joshua
This was the highlight of the day. It has a nice aroma and a light but deep taste. It is also good with Buri Shabu and Zosui (rice porridge) to finish the meal.
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Joshua
The other day, I drank a sake with an alien label, but this one is the standard. It is refreshingly dry, but has a robust mouthfeel. Serve with Buri Shabu.
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Joshua
I have liked Gorin for a long time. It is refreshing and crisp and I never get tired of drinking it. I think it goes great with fish. In addition to sashimi, we had fried gas shrimp, soaked eggplant, fried eggplant, etc.
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Joshua
I apologize for asking to see the bottle if the store owner is busy, so no pictures will follow this time. The aroma is a bit unique and the taste is robust and dry, with a sake strength of +12. Serve with sashimi such as kingfish with liver or nodoguro.
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Joshua
Sake given to me by a person in Gunma at home. It has a ginjo aroma with a strong sense of acidity and rice flavor. It is made from 100% shinko produced in Naganoharacho, Agatsuma-gun, Gunma Prefecture. Polishing ratio 50%, alcohol content 15%. Serve with cucumbers.
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Joshua
This is another sake we always order here. It has a sharp taste and is easy to drink. The rice polishing ratio is 60% for koji rice and 65% for kakemai rice, and the alcohol content is 16%.
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Joshua
Fruity and crisp, it is one of the sake I always order when I come here. Polishing ratio 60%, alcohol content 15%. Seri & Duck hot pot with soba noodles as the last dish.
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Joshua
The aroma is robust, mellow but powerful. New sake is stored in a cave until October. Polishing ratio 55%, alcohol content 15%.
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Joshua
Hakui, where the brewery is located, is a town of UFOs, hence the name "Yuho. The name of the alien on the label is Thunder-kun, and it is said that after taking a sip, you must say, "It's acid! It is indeed a sake with a strong acidity that is typical of a sake brewed using the traditional sake yeast yeast yeast method. It is made from 29% Ishikawa-grown Gohyakumangoku and 71% Uruchi rice. Polishing ratio 62%, 17% encore.
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Joshua
Sake with a good balance of rice flavor and acidity. Koji rice is Yamadanishiki produced in Okayama Prefecture (Polishing ratio 50%) and Kake rice is Miyamanishiki produced in Nagano Prefecture (Polishing ratio 55%). The alcohol content is between 15 and 16 degrees Celsius. Serve with one-pot dish of Japanese parsley and duck.
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Joshua
This is also a light drink. With ginkgo or cream cheese miso. Alcohol content 15 degrees.
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Joshua
No photo, but fresh, fruity, unpasteurized sake. New sake. Polishing ratio 60%, alcohol 16%. Raw octopus with yuzu chili pepper and gari tomatoes.
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Joshua
This one is dry, but the ginjo aroma is gorgeous and enjoyable. Made from 100% Kame-no-o. Polishing ratio 55%, alcohol content 15%. Enjoy it with ginkgo nuts and other snacks at the end of the day.
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Joshua
Kagoshima sake after a long time. It is from the same brewery as the shochu "Hozan". You can taste the flavor and richness of rice. Polishing ratio 50%, alcohol content 15%. It is served with pike tempura. The bone cracker is also delicious!
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Joshua
I wondered what "back" meant, but the letters were back. Aromatic dry taste. Made with rice grown in Akita Prefecture. Polishing ratio is 55% for koji rice and 59% for kake rice. The alcohol content is 16 degrees. With assorted sashimi.
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Joshua
Sushi Tominaka, last but not least. This is also delicious. Smooth and mellow. Polishing ratio 59%, alcohol content 16%. I must mention that I had another serving of leatherfish on vinegared rice with liver...
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Joshua
Sushi Tominaka. I love Tsururei. It also has a good balance of dryness and umami. Polishing ratio 65%, 17% alcohol. Fatty tuna, smelt squid, and string cucumber rolls.
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Joshua
Sushi Tominaka. the Yuki Sake Brewery in Ibaraki Prefecture, whose brewery burned down in May 2022. Michiko Urasato, who serves as toji (chief brewer), produced this sake at the Sanzen Sakura Sake Brewery in Hokkaido. It makes you want to cheer. Clean taste. Made from 100% Akaban Omachi. Polishing ratio 60%, alcohol content 16%. Sea robin, green willow, steamed abalone...
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Joshua
Sushi and Minaka. This is also a new sake. It is a blend of honjozo and ginjoshu. It has a good balance of flavor and aroma. The alcohol content is 16%. Undan, amberjack, red clam.
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