Joshua
After the refreshing summer sake we have had so far, the fruity flavor stands out. It is deeply delicious. Polishing ratio 60%, alcohol content 15%.
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Joshua
Summer sake will last forever. As the name suggests, this sake has a dry taste, but it also has a delicious flavor. Polishing ratio 59%, alcohol content 16%.
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Joshua
This is a summer sake with a touch of acidity. The sharpness may be due to the high alcohol content. I paired it with hamo (conger eel) shabu-shabu, the main dish this time. Sake is great with hamo (pike conger). This sake is made with 100% Miyamanishiki, 60% polished rice, and 17% alcohol by volume.
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Joshua
It is still a dry and refreshing summer sake, but has a wonderful aroma unique to junmai ginjo. 100% Gohyakumangoku from Fukui Prefecture is used. Polishing ratio is 55% for koji rice, 58% for kake rice, and 15% alcohol by volume.
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Joshua
A refreshing summer sake. It goes down quite smoothly and can really be drunk like water. 100% Yamadanishiki from Naka Izu, 65% polished rice, 15% alcohol by volume.
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Joshua
At a limited time "winner" at Depa. Tetorigawa has a robust flavor with a delicious taste typical of Yamahai. Polishing ratio 40%, alcohol 15%. Served with O-toro (fatty tuna), red snow crab, and eel.
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Joshua
At a limited time "winner" at Depa. I still love this sake. Dry and refreshing. Polishing ratio 50%, alcohol content 16%. With white shrimp, tiger puffer fish milt, and salmon.
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Joshua
At a limited time "winner" at a Depa basement. Gorgeous aroma, strong rice flavor. Made from 100% Gohyakumangoku rice grown in Fukui Prefecture. Polishing ratio 50%, alcohol 16%. Served with vinegared rock oysters, red squid, arabesque, and sweet shrimp.
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Joshua
At a limited time "winner" at Depa. Refreshing summer sake with soft acidity. Polishing ratio 60%, 14% alcohol by volume. Iwamozuku (rock mozuku seaweed), white gas shrimp and bai clam sashimi, grilled tiger puffer fish (with green onion sauce).
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Joshua
At Sanrikuzen, a sushi restaurant inside Sendai Station. I don't know more than that it is the first brewery. You can taste the flavor at room temperature. The entrée was cooked tuna. After that, we had raw oysters, sea squirts, sashimi, and grilled fish cakes.
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Joshua
Aromatic and refreshing sake. I wanted to eat leatherfish with soy sauce for the liver. I was in a great mood.
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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
Closing is a cloudy sake. It has fresh gasiness, sweetness and acidity. Alcohol content 16.4°, 100% Haenuki.
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Joshua
It is said to be a sake for spring. Light in mouthfeel, with a good balance of sweetness and acidity. The etiquette is cute (this is Linda Yamamoto, right?). The alcohol content is 14 degrees Celsius.
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Joshua
Sake with a good balance of acidity and umami. Alcohol 15%, rice polishing ratio 60%.
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Joshua
Fruity and sharp. It is easy to drink. Alcohol content 15%, rice polishing ratio 60%.
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