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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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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