Joshua
The taste of rice, sweetness, and smooth texture. With a variety of Murakami salmon snacks (salmon sakabitashi, salmon liver, stomach, etc.).
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Joshua
This New Year's Day, we will start with this one. It is refreshing and tasty. With Osebetsu.
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Joshua
It's shwashy but not only sweet but also bitter. While biting into a Murakami salmon skin cracker 😊.
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Joshua
Old sake, which is not easily available, is served warm.
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Joshua
Sake made from Itoshima rice, also very fruity.
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Joshua
Fruity. Aromatic melon aroma.
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Joshua
Hakata's Opera Sake Bar, Nessun Dorma, is the pride of Hakata. Sake made famous by Slam Dunk. Sharp and dry.
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Joshua
This deep aroma and robust flavor is truly an autumnal sake. Serve with salted roasted ginkgo nuts and grilled mackerel fried rice.
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Joshua
This is also a junmai sake with a wonderful aroma. Continuing with the seared raw heshiko, we also had omelette with mentaiko (cod roe).
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Joshua
The soft aroma is irresistible. You can drink it smoothly. Match it with seared raw heshiko (excellent) and mackerel croquettes.
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Joshua
This is Kiharu, a restaurant famous for its mackerel in Gotō. First, an all-mighty junmai sake that will go with any meal. Match it with an assortment of three types of mackerel: swimming mackerel, seared mackerel, and sesame mackerel.
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Joshua
Limited time nigori sake. I got it in the summer and intended to drink it earlier...but the sweet and sour taste made it a summer memory. I had grilled and marinated salmon and harako (harako is a kind of fish that is pickled in soy sauce) from Murakami.
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Joshua
The second cup of kawase was served with fried white shrimp. It is a nice, clean, dry drink as well.
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Joshua
I feel like I always drink this when I come here, but once again I think it is a delicious sake. I like it. I hear it is hard to find. Paired with assorted fish from Toyama.
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Joshua
A fresh sake that is a little tangy in the mouth. However, it is easy to drink and is perfect as a food sake. I have had the Kafuda sake before, but this was the first time I noticed that it had a tank number. I paired it with paprika and lotus root tempura, and black wagyu beef tataki with leek sauce.
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Joshua
Yamada Nishiki. Soft on the palate, with a hint of acidity, it is ideal as a mid-meal sake. Serve with sashimi of halibut, pike conger, octopus, and prawns.
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Joshua
Nagasaki souvenir. Mild sake. Oak aroma. With bonito.
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Joshua
First time drinking Tokushima sake. Warmed sake. Mellow aroma, good acidity, sweetness, and plenty of umami. It goes perfectly with grilled ayu fish from the Nagara River.
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Joshua
Gorgeous melon-like aroma, delicious mouthfeel. Serve with tempura of fresh squid, kisses, young ayu fish, and Manganji chili peppers.
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Joshua
A clean, fresh taste. With assorted sashimi: Ishigaki clams, sardines, new squid, bonito (with spicy soy sauce), and sea urchins.
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