Joshua
I went to Sasaki Kuranosuke's family home, Sasaki Shuzo, to write this book. A summer-only product. A refreshing summer sake. With crab miso.
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Joshua
Shuushuwaku~. Certainly an apple aroma. But it is not a sweet sake. Serve with bowls of kinki (Japanese smelt) and hand-kneaded sushi with loquat trout. Polishing ratio 70%, alcohol content 15%.
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Joshua
It has a gorgeous aroma and flavor. Serve with sake snacks such as fried shinko, aoyagi nameko, steamed abalone, etc., grilled natural sweetfish from the Miyagawa River in Gifu, and tempura of Edomae kisses and Firenze eggplant. Polishing ratio 55%, alcohol 15%.
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Joshua
Refreshing and refreshing. Sake and. Polishing ratio 50%, alcohol 15%.
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Joshua
A robust summer sake with a ginjo aroma and rice flavor. With grilled herring. I drank three cups of this sake when I intended to drink only one. Miyamanishiki 78%, Yamadanishiki 22%, Polishing ratio 50%, Alcohol 16.9
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Joshua
The second cup of fish money. I'm glad there are five shaku. The first Kagoshima sake. It is dry with acidity and umami. With Yanaka ginger tempura. Polishing ratio 50%, alcohol content 15%.
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Joshua
Sudden thunderstorm hit and we had a drink in the rain. Refreshingly dry. Polishing ratio: 50% Koji rice, 55% Kakemai rice, 15% alcohol. With sashimi for one person.
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Joshua
The third cup of the winner. The aroma of muscat is very strong. We enjoy it slowly with various foods such as amaebi (sweet shrimp), sakura-masu trout, and seared nodoguro (a type of tuna). Polishing ratio 55%, alcohol 16%.
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Joshua
The second cup for the winner. I wonder if it reads "hiyashi-sake." Kutouryuu with ice. It has a rice polishing ratio of 65% and an alcohol content of 18 degrees! It stings, but it's dangerous. Oysters, squid, and ara (white meat).
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Joshua
At the "winner" at the Toranomon Yokocho pop-up. Sourness and a hint of sweetness. With snacks. The crabmeat, which also contains hairy crab innards, is mixed with chicken eggs and served with a thick red bean paste, which is the best. Polishing ratio 50%, alcohol 15%.
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Joshua
Sendai "Izakaya Chocho" 4th drink. A brewery in Namie-cho, Fukushima Prefecture. It was moved to Yamagata Prefecture, but they reopened it in Namie. I want to support them. It is one of the "Fish Sake Mariage" series (there are 8 kinds!). It is a soft and full-bodied sake, one of the eight in the series. Polishing ratio 65% (shingin), alcohol 15%. Deep fried dongoroi sardines with shichimi mayo. Finish with freshly cooked silver rice and sujiko.
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Joshua
Sendai "Izakaya Chocho" 3rd drink. I've had this one before. A summer sake with a mild ginjo aroma and refreshing acidity. Polishing ratio 55%, alcohol 15%. We had it with fresh ginger satsuma-age and raw turnip with mentaiko mayo dip.
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Joshua
Sendai "Izakaya Chocho" 2nd drink. Hitomebore 100%. Beautiful ginjo aroma. Refreshing but deep flavor. Polishing ratio 50%, alcohol 16%. Pair it with the famous char-grilled Trojan sardines. Hold the skewer with both hands and bite down on it from the back.
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Joshua
At "Izakaya Chocho" in Sendai. A very popular restaurant. We started with a Miyagi sake, Kurikomayama. It has a refreshing acidity and a light taste. It is a refreshing sake. Polishing ratio 55%, alcohol 15%. Sashimi assortment: swordfish, isagi, sea bream, bonito, etc.
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Joshua
It is good as an early summer sake with its piquant and slightly effervescent taste, sweet and sour aroma, and clean and crisp taste. It was even better since the weather was a bit sweaty. Serve with duck skin and myoga with ponzu sauce and native buckwheat noodles. The alcohol content is 14%.
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Joshua
The lychee-like aroma...I couldn't quite identify it, but it had a nice acidity and a clean taste. Liver, nankotsu, chick skin... Yakitori is delicious here. Sake is the perfect accompaniment to yakitori. Sake with 60% polished rice and 15% alcohol by volume.
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Joshua
At a charcoal-grilled yakitori restaurant. The sake is cloudy and sweet, but has a strong flavor. The level of yakitori is high. Alcohol 15%, Polishing ratio 50% (Yamadanishiki and Akaban Omachi)
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Joshua
On the way back from seeing a play, I wandered around Matsukawa. I had it cold. It has a good taste of rice and is good to pair with snacks. Firefly squid, grilled liver, and grilled white fish.
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Joshua
Winner @ Shinjuku Takashimaya pop-up 2nd cup. Clean acidity and rice flavor, perfect for sushi. Pair with nigiri sushi such as shiroebi, firefly squid, and globefish milt. 100% Gohyakumangoku from Fukui Prefecture, 50% polished rice, 15% alcohol by volume.
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Joshua
Winner @ Shinjuku Takashimaya pop-up. Tangy and fizzy, refreshing acidity. Slurped with Noto black mozuku seaweed, fugu ponzu and gusu shrimp sashimi, and red squid geso. 100% Yamada-Nishiki from the former Umeda Village, unknown rice polishing ratio, 12% alcohol by volume.
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