Joshua
Miyazumi was no longer available, so here it is. This one also has a good balance. We enjoyed the sake with oyster vinegar. The last dish was yakisoba. Thank you very much.
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Joshua
It is natural and very easy to drink. It has a good balance of umami and sharpness. Serve with natural yellowtail sashimi and maitake mushroom tempura.
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Joshua
The second drink is a little more sharp. With ginkgo. I love sake.
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Joshua
It has a natural sweetness and flavor. It is very relaxing. With leatherfish liver soy sauce.
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Joshua
I flinch for a moment when I hear that the temperature is 19 degrees, but I take it while drinking lots of soothing water. It is delicious! The alcohol is not so strong, and the flavor and aroma of rice and the crisp, dry taste are good. We served it with vinegared wasabi stems, tofu paste with persimmon and greens, char-grilled duck, and croquette soba noodles. Alcohol content 19%, rice polishing ratio 60%.
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Joshua
This is another autumn sake that is sharp yet full-bodied. We quite like Toyama sake. It is made from 100% Yuyamanishiki produced in Nanto, Toyama, with a rice polishing ratio of 55% and an alcohol content of 15%. Sipped with seared Nodoguro Sashimi.
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Joshua
This sake also has a light but full flavor. The rice polishing ratio is 60%, and the alcohol content is 14%. I wondered what "anbayashi" was, but it is miso dengaku. The rule seems to be that the number of bottles is decided by rolling dice.
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Joshua
A refreshingly dry junmai ginjo. Polishing ratio 60%, alcohol 15%. It goes well with fish. With assorted sashimi.
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Joshua
This is not a special Honjozo, but "Honjikomi". This is water. It is smooth and smooth. But perhaps it is because I have been drinking junmai sake lately, but I knew it was honjozo at first sip. Polishing ratio 55
The alcohol content is 16%. With shirako ponzu vinegar.
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Joshua
First hiyaoroshi of 2025. Purchased at Seijo Ishii. Calm acidity and umami. It tastes good. It goes well with hand-rolled sushi and salmon roe. It is perfect with hand-rolled sushi and salmon roe marinated in soy sauce that I made myself. Polishing ratio 65%, alcohol content 15%.
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Joshua
My favorite Kamo Nishiki's Kafuda Sake series. Freshly squeezed, with a robust rice flavor and aroma. Pair it with charbroiled scaled fried sweet sea bream and the first ginkgo nuts. 80% Omachi from Okayama Prefecture, 50% polished rice, 14% alcohol by volume.
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Joshua
Drunken Whale has a clean, dry mouthfeel but also has a robust aftertaste. Perfect match with bonito sashimi. Polishing ratio 50%, alcohol content 16%.
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Joshua
Refreshing and crisp dry taste. I had to drink this endlessly with a person from Matsumoto 😅Alcohol content 16%, rice polishing ratio is 49% for koji rice and 70% for kake rice.
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Joshua
A refreshing junmai sake with no peculiarities. Alcohol content 16%, rice polishing ratio 60%. Served with a hearty assortment of sashimi.
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ジェイ&ノビィ
Hi Joshua 😃
Sashimi for Yukimi! Looks delicious 😋.
Shikkashi 😳Gorgeous sashimi 😍.
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Joshua
Hello! This sashimi is amazing! It was a great match with sake: ☺️
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Joshua
Extras. This is also sake. This is so delicious. I wanted to order it. The light type is said to be a 1998 Kijoshu, but there is also a heavy type "like a black ruby" blended with Kijoshu from Showa 47 and Showa 57. It has a rice polishing ratio of 70% and an alcohol content of 17%.
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Joshua
A reliable and solid junmai ginjo. The gentle aroma and the balance of acidity and umami cool down the spirit. Made with 100% Miyamanishiki, 55% polished rice, 15% alcohol by volume.
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Joshua
Fire-brewed once. This is a summer sake. It is refreshing and easy to drink. It is delicious. Polishing ratio 55%, alcohol content 15%.
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Joshua
Although thought to be refreshing, this is quite peculiar and surprising. It has a slightly hiney feel to it. It has umami and acidity. Is it because it is a pure sake? Rice polishing ratio 65%, alcohol content 17%.
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Joshua
It is a refreshing summer sake, but also tasty and well-balanced with a touch of umami. Made with 100% Moeibuki grown in Hiroshima, 14% alcohol by volume, 60% polished rice.
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Joshua
Good balance of umami and acidity. 100% Omachi is used. Alcohol 16%, Polishing ratio 50%.
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