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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Joshua
Fruity aroma, smooth and easy to drink. At a famous restaurant in Hiroshima, which has been in business for over 135 years. The photo shows octopus roe. Sashimi, rock oysters, grilled conger eel, simmered mebaru, eel hittomushi, and other delicacies from the Seto Inland Sea.
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Joshua
Although it is a draft sake, it has a rounded flavor without being angular. It was perfect as a summer sake. Enjoyed with delicious sushi.
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Joshua
A summer sake version of Ishizuchi. This one is alsobeared. It certainly has a refreshing ginjo aroma like a delicious apple. We enjoyed it by comparing it with the through-going version.
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Joshua
It has a clean, dry taste that goes well with any meal. Easy to drink. While chomping on a piece of Yanaka ginger. I compared it with the summer version of this sake (see next section).
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Joshua
At room temperature. You can enjoy the robust flavor of rice. Since this was our second visit, we had sashimi of eggplant as a snack, but it seems to go well with fermented snacks.
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Joshua
I bought this sake in Fukui. It is very delicious with a good balance of umami, acidity and aroma. I served it with shio-undan, a specialty of Fukui, which I also bought in Fukui. It was gone in no time...
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Joshua
Sake from Takaoka. It has a soft golden color. It has a delicious flavor and a soft mouthfeel. You may like it. Sashimi of white shrimp, bluefin squid, kampachi, flatfish, and sea bream. And deep-fried genge (a kind of fish). I never thought I would be able to eat Genge in Shibuya.
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Joshua
Finish with Honjozo. Sake with a great flavor. While eating burdock and chicken tempura.
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Joshua
Polishing ratio 50%. There is nothing wrong with Drunken Whale. Sake that is refreshing, but also tasty, to be paired with sashimi. Pair it with sashimi (tuna brain, raw mackerel, kanpachi, etc.).
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Joshua
It's a light nigori with a hint of acidity, released in early autumn 2022, so it's last year's release, but I'd like to compare it with this year's when it comes out. It has a cool visual. I paired it with salt cod roe.
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Joshua
Sake with a strong flavor. Fukuoka has an image of shochu culture, but the sake is also wonderful 😊Pair it with sashimi of squid and Hakata cod roe with egg.
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Joshua
Gorgeous cloudy sake. With Hakata sesame kanpachi.
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Joshua
I'm in Hakata. A drink at a fish tavern near the hotel. It is a refreshing summer sake. Pair it with raw oysters.
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Joshua
At "Kaigetsu" in Fukui City. 5th sake. Written Ananso. The name of a district in Ono City. Fukui sake rice and Fukui yeast are used.
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Joshua
At KAIGETSU in Fukui City. 4th sake. It is a cloudy sake. Urasoko" means the bottom of the tank.
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