Joshua
While waiting for the eel stew, we drank a cup of grilled fin. In such a case, it must be served cold (i.e., room temperature)...not to mention the deliciousness of the eel stew.
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Joshua
Fukuro sake. With charcoal-grilled duck, tender simmered gizzards, and oyster colander.
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Joshua
I have had this wine here before. It has a refreshing yet tasty flavor. I served it with duck skin ponzu vinegar, quail egg marinated in miso, and wasabi sweet potato.
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Joshua
Osaka after a long time. Surprised to see the 1st to 4th buildings turned into izakaya (Japanese style pub) buildings. At a takoyaki bar, we picked up takoyaki and beni-shoga-ten (red ginger tempura).
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Joshua
Super dry special junmai sake. Refreshing. With dried mehikari nojomori, stewed in a clay pot with miso.
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Joshua
Lunchtime drinking at a popular izakaya in front of Nagoya Station. The sake is clean and clear, but has a rich flavor. Sashimi, miso stewed oden, and more.
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Joshua
When opened, it has a strong fresh acidity, a muscat-like aroma, and a light sweetness. Refreshing. At home with hand-rolled sushi. Very good with fish in general.
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Joshua
New Year's Day is at Snow Kayasha again this year. This year, it's Yamahai. The herring roe is polypoly.
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Joshua
A robust sake with a delicious flavor. It goes well with Shogoin daikon cooked with plenty of broth and tender wagyu beef simmered in red wine.
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Joshua
I have become a big fan of Yukino Kayasha. It has a wonderful balance of sharpness and umami. I was blissfully happy when I matched it with winter seafood such as kohada bite-sized sushi, bowls of white miso soup with unko and ebiimo, and amberjack sashimi.
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Joshua
As the name suggests, this sake has a limpid, crisp taste. We paired it with Kabako crab for the first time this season.
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Joshua
Asahi Shuzo x Snow Peak sake. Made with 100% Niigata rice. It is refreshing, but has a depth like a spirit. It was developed as a sake for outdoor use, and for some reason, it goes exceptionally well with Patagonia's mussels marinated in oil. I can't stop drinking it.
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Joshua
A friend brought it to a home party. It tastes completely different from the kijoshu I have had so far. Mellow and delicious. Perfect with Brie de Meaux and blue cheese.
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Joshua
Brought by a friend at a home party. Smells like muscat. Gone in no time while eating yakitori grilled over charcoal on the spot....
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Joshua
I received this from a friend who traveled to Fukushima. It is famous for having made Mozart listen to it. It is a refreshing and easy-drinking sake. It seems to go well with any snacks. I bought a bottle of "peeled squid" from Kishi Asajiro Shoten in Atami the other day, and it was so delicious that I drank a whole four-pack of it with just one bottle of salted squid...
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Joshua
This is a robust sake with the flavor of rice. With char-grilled sea bream.
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Joshua
A refreshing summer sake. Easy to drink and goes well with any dishes. Served with a bowl of steamed hamo (pike conger) and figs.
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Joshua
A gift. Matsui Shuzo is a brewery located along the Kamo River in the city. The young proprietress is famous for her beauty, but I have yet to meet her. I hope to meet her someday. The sake is said to be made as a food sake so that it does not interfere with food, so it does not have a strong personality, but it is really easy to drink and you can enjoy it as much as you want.
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Joshua
Sake with plenty of rice flavor. This product is for Sangyo-do, a historic fish cuisine tavern in Shibuya. Sake-steamed clams, assorted sashimi, grilled conger eel, grilled sweetfish, and three delicacies (sweet shrimp marinated in miso, crab miso, and sakadori and cream cheese) were all delicious.
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Joshua
This sake was also brought by a friend who came from Hiroshima for a BBQ event. The color is a little yellowish, not quite old sake, but it has an aged aroma like caramel. It might be good warmed up. Another friend who loves fishing brought a rainbow trout he caught in Oku-Nikko.
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