Joshua
Yoshino cherry blossom viewing No. 2, Yoshino sake. This one has a strong flavor. We had yuba (bean curd) and tofu with salted cherry blossoms.
19% alcohol by volume.
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Joshua
Hanami at Kamisenbon in Yoshino. I didn't think it was possible to take a day trip from Tokyo to Yoshino to see cherry blossoms. Unusual sake. Soft and pleasant to the taste, while admiring the cherry blossoms. The falling petals on the cedar box is also a nice touch. Polishing ratio 50%, alcohol 15-16%.
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Joshua
The third glass of the winning pop-up. I only got half a glass, but that's OK in terms of sake volume! At room temperature with plenty of flavor. Serve at room temperature with oysters, boiled eel, etc.
100% Gohyakumangoku, no rice polishing ratio listed, alcohol 20
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Joshua
Second "winner" pop-up drink. Easy to drink and refreshing. The three amaebi (sweet shrimp) are wonderful, but the sardines are the best. The sardines were so carefully prepared. The sardines melt in your mouth.
Polishing ratio 50%, alcohol 16%.
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Joshua
At a pop-up at Kanazawa's sushi restaurant, "Winner". Surprisingly tasty junmai sake. Perfect with homemade pickled firefly squid as a snack.
Polishing ratio 60%, alcohol 15.5
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Joshua
Finished with hot sake. The sake has a complex aroma with a firm acidity. We enjoyed three kinds of sake: red sea squirt, liliy root, chicken and cucumber.
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Joshua
Lukewarm sake. Heating up sake is good on a cold day. The delicious taste of the rice rises and your body relaxes. The milt with dashi broth is also delicious.
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Joshua
The third type has a strong acidity, complex aroma and umami flavor that is typical of a sake with a fresh yeast base. We served it with Takataro's specialty, potato salad with smoked half-boiled egg on top, and gratin of crab miso and Shimonita leeks. Bliss.
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Joshua
The second type is clean and dry. Pair it with duck salad.
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Joshua
Invited by a regular customer to "Takataro", a popular izakaya in Shibuya where reservations are hard to come by. It is a nice restaurant. First of all, here's a sake. It has a clean and refreshing taste with a strong umami aftertaste. Pair it with sashimi of yellowtail, flatfish, and Spanish mackerel.
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Joshua
Dry and refreshing. Serve with stewed beef or Fukui heshiko.
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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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