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YUKO

Sukunすうくん純米吟醸原酒生酒無濾過

Zuiyo Shuzo Kumamoto

4/17/2021, 6:07:42 AM

YUKO

❤️❤️❤️ A fresh sake with a gorgeous aroma and sweet taste. Smoked oysters and smoked shishamo roe with cream cheese. Katsuo no Yamakake. The sweetness is enhanced when combined with sashimi. It felt sweeter about 5 days after opening the bottle. 8 days after opening the bottle, the flavor remains the same. Saikyo-grilled Spanish mackerel. Seasoned herring roe fried butterbur, pork and fried bean curd. Butterbur is delicious in spring. But today's snack was better with Junmai sake.

Japanese>English

YUKO

Sogen醇酒 HOT SOGEN特別純米

Sogen Shuzo Ishikawa

4/15/2021, 11:53:56 AM

YUKO

❤️❤️💛 Sougen Brewery has released their Sougen for warming. We didn't warm it up today, but served it with burrata cheese and German fries with hanging smoked bacon. It has a clean throat and a crisp finish, as is typical of Sougen, and it's been aged well with two heat firings. The taste is light and refreshing with a hint of umami. Two weeks after opening the bottle, I served it lukewarm with crispy chicken skin grilled with salt and pepper. It was delicious, with a sweeter, mellower taste. It has a sharpness that allowed me to drink it while resetting the oil.

Japanese>English

YUKO

Hanatomoe完熟特別純米酒純米原酒生酒無濾過

Miyoshino Jozo Nara

3/13/2021, 6:55:20 AM

YUKO

❤️❤️💛💛 Ripe Hanaboe with a slight yellowish tinge. Strong flavor and sourness. But is it just me or is it mellow and smoky as well? (3rd photo) I wanted to pair it with something smoked, but unfortunately, I didn't have it ready. Mimolette 24M + Madame HISADA Comte AOC Extra, and Bleu de Basque (blue cubes), Yotsuba Yotsuba's adult Camembert & Blue with 4 kinds of cheese. Blue Debasque is a rich blue cheese with less blue moldiness, and I think it would be better marinated in olive oil and served with Daiginjo. Yotsuba's Kaman is affordable but mild and has a good balance of richness, and I think it goes best with sake. The Comte had a lot of potential and was too good on its own. (2nd photo) The richness, strong flavor and acidity of the fully ripe sake went well with the oil and smell of the slightly habitual beef tongue cubes. There was nothing special or unattractive about the sashimi of Tairagai and Sayori. (The first photo) The next day, we felt a little better from brunch with raw oyster take-out. It was more suitable for the ripe one than the raw oyster. I recommend you to add Japanese pepper to the secret flavor of Nanbanzuke.

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YUKO

Hanatomoeはなともえ酵母無添加純米原酒生酒無濾過水酛

Miyoshino Jozo Nara

3/12/2021, 3:17:03 PM

YUKO

❤️❤️💛 I stopped by a department store on my way to do some errands, and I saw some delicious cheeses, and I went to the sake section to get some sake to go with the cheeses 😆🎵, and Miyoshino Brewery was having some kind of fair. The sake had a slight yellowish color. The sourness is firm, sweet and sour, and the flavor is a little rich. It has a characteristic flavor. Unfortunately, I can't describe what it tastes like yet. We asked the staff to select one that goes well with cheese from among the many Hanaboe on the shelves. This comte is too delicious. I'm not sure if it's good with alcohol, but it's pretty good and I'd like to buy it again. And later on, General Oyster's take on the occasional luxury from brunch✨. I paired the raw oysters with marinated cucumbers, leafy onions, and sea salt. It was a moment where it was impossible not to match. Because of its sourness, we also had pickled wakasagi with sansho. This one was more suitable for the fully ripe Hanaboe mentioned separately.

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YUKO

沢の鶴100人の利酒師限外濾過純米生酛原酒生酒

Sawanotsuru Hyogo

2/22/2021, 2:03:05 AM

YUKO

❤️❤️❤️ Raw sake with limited filtration? I thought and bought it. It's a little heavy and characteristic. The taste is heavy and distinctive, with a hint of melon. I heard that it is slightly banana when it is cooled, so I tried it. 🍌🍌🍌 Personally, I liked it better when it was chilled. The pungent taste was too strong for boiling. It didn't go well with it, but But it was very good with soybean aji. Maybe it is good with vinegar. The fourth photo is garlic ahijo with mushrooms and sardines, topped with gorgonzola cheese. It was not so good with alcohol.

Japanese>English

YUKO

Okunokamiおくのかみ・機仕込み五号無調整生純米生酒中取り

Toshimaya Shuzo Tokyo

1/23/2021, 8:18:58 AM

YUKO

❤️❤️❤️❤️💛 I didn't know okunokami was so delicious. 😆 I mean, it was my favorite flavor. Sweet, fruity and juicy. It's good with sashimi (engawa, tai, seared tachi-o) and fried food. I made a slightly spicy, seasoned fry with a fish called Ila (labeled as Budai). There were two kinds of batter: a fine batter and a crispy batter. Both were delicious.

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水霧珊

Yamori is a very tasty sake from Tokyo, isn't it? I feel it's as good a food sake as any in prefectures, so it's one of the sake I'd personally like to recommend!

Japanese>English

YUKO

Mizugiri San. Thank you for your comment ☺️. Now I'd like to try the Origari with yellow label.

Japanese>English

YUKO

Sharakuおりがらみ参純米吟醸生酒おりがらみ

Miyaizumi Shuzo Fukushima

1/22/2021, 12:05:37 AM

YUKO

❤️❤️❤️💛 It's delicious and easy to drink as is or as a food drink. You can detect a hint of cemedine, which I'm not a fan of, but it doesn't bother me because of the not-too-sweet melon-like flavor of the lactic acid drink on the palate. The aroma, flavor, and gorgeousness are there, but not too strong, and it's moderately mellow and refreshing. It's a beautiful sake with just the right overall balance. It is oregarari, which means it is thin and cloudy. Today's snack is grilled cheese and cheese kamaboko for adults. It didn't go well with Sakura Yukke. I failed to choose 😣. The next day, I had 6 month old mimolette and 4 month old prima donna. This was not a bad match for both.

Japanese>English

YUKO

Wakamusume秘色(ひそく)純米吟醸原酒生酒無濾過

Araya Shuzo Yamaguchi

1/20/2021, 12:31:23 PM

YUKO

❤️❤️❤️ As the back of the label says, the taste was elegant and balanced. Feminine. It's also fruity + sharp like a grape. Delicious. I've opened the fourth bottle, two-thirds of the way through. With the cheese I had in the fridge. Belcube's cheese favorite selections (Camembert, blue cheese, cheddar cheese) and Kili's cream cheese. Is it just me ☝️ who thinks Kili might be better than the others? I read the story behind the birth of the secret color on the blog of the female toji and felt like supporting her. The next day, I had it with tempura of princess bamboo and taranome buds and salmon trout sashimi. The sashimi went well with the tempura, but the tempura lost the elegance of the sake and the grapey fruity taste, and the pungency, acidity and sharpness stood out. The sweet pumpkin salad brought out the sourness of the sake😲❕

Japanese>English

YUKO

Kanenaka山田錦限定品特別純米生酛

Nakajimaya Shuzojo Yamaguchi

1/16/2021, 3:01:46 PM

YUKO

❤️❤️ I asked the young master of the sake shop to choose a sake to go with fried striped bass. I told him that I don't like the unique aroma of the sake, but he recommended me to buy this one because it is easy to drink. I was told that it is popular, though not because it won the gold medal in the Junmai-shu category at the 2020 International Wine Challenge. However, it seems that the characteristic flavor is still too early for me. I made a fry with one half of a striped horse mackerel, and the other half was sashimi. I split the head into a helmet and grilled it. I think it goes best with fried fish because the sourness of the fish removes the oil, but I'd like to find a menu where this characteristic flavor fits in well. I've heard that it's good at any temperature, so I'll probably try it warmed next time. The next day, I tried blue cheese (Gorgonzola Dolce, Creamy Danube Blue Slice) and cherry chip smoked Parmesan cheese. When I heated it up to about 40 degrees Celsius, it was easy to drink because I didn't feel the unpleasant aroma of the nishimoto, but it also tasted diluted. However, I thought the salty taste and unique flavor and aroma of the blue cheese stood out well with the warmed sake. The chicken wing meat tofu was a bit of a letdown.

Japanese>English

YUKO

玉旭DESPERADO純米原酒生酒無濾過

Tamaasahi Shuzo Toyama

1/9/2021, 8:28:51 AM

YUKO

❤️❤️💛 Semedyne smell. Mellowness, heavy tannin-like astringency and also a plummy richness. Unfiltered raw sake feeling, I like it. The acidity, the sharpness, I like it. But I found out that I don't like the Semedyne type very much. I tried it with various cheeses today. smoked salmon and cream cheese Blue cheese Aged Asiago Sansho cheese Smoked cheese Negitoro seaweed canapé is a good match ○+. On the third day after opening the bottle, I served kingfish sashimi with liver soy sauce. I also made a bone wine with boiled ponzu and warmed it. Personally, I preferred it not warmed. It might have been better to add water. It goes well with fatty sashimi.

Japanese>English

YUKO

Kenkon'ichiけんこんいち HEAVEN ＆ EARTH特別純米

大沼酒造店 Miyagi

1/5/2021, 9:48:59 AM

YUKO

❤️❤️❤️💛 The young proprietress of the sake shop chose this bottle as the sake that goes well with cheese. The standing aroma is (red meat melon type?). It is sweet and good aroma. The color is slightly yellow. It is sweet and creamy. and I liked the balance of the flavor. It's good with sake alone or with food. It is recommended to serve it chilled in a wine glass. Today we had scallop and mitsuba tempura, prawn, green pepper, leek, ear of wood and shiso with sea bream broth and salt. The sharpness of this dish makes it perfect for oily foods. Today's cheese is smoked process cheese with camembert. I tried to make it. This drink goes well with many kinds of cheese. On the second day, I had a snack set of cheese scallops, smoked cheetara and smoked cheese. It feels sweet and sour today. Day 3 is with Asiago, blue cheese, iburi gakko & cream cheese. The blue cheese was a good match for the spiciness and sweetness of the alcohol. The 🌶️ chili-flavored sardines are an added bonus. I liked it best when it was creamy and not too sweet and sour the day it was opened.

Japanese>English

YUKO

Mansakunohanaうまからまんさく旨辛口限定品純米

Hinomaru Jozo Akita

1/1/2021, 3:18:45 AM

YUKO

❤️❤️❤️ I bought this because it's dry with a delicious flavor that goes well with food and can be served cold or warm. Camembert cheese with miso and With herring roe cheese. and kelp. The aroma is faint, and the cheese isn't bad either, as it has good acidity and flavor, and is sharp. When it's heated up to about 50 degrees, the taste softens and you can feel the acidity in the back of your throat. It also went well with Chikuzen-ni.

Japanese>English

YUKO

Glorious Mt.Fuji新天賚あらたてんらい純米大吟醸原酒生酒無濾過

Fuji Shuzo Yamagata

12/26/2020, 7:25:33 AM

YUKO

❤️❤️❤️❤️💛 This bottle was recommended to me by my father at the liquor store. I'm not sure what this scent of standing is. It's a nice sweet scent and one that I've smelled before. I wonder how everyone describes it. Is it a fresh peach? The flavor spreads to the mouth. I love this feeling of unfiltered unpasteurized sake that comes to the back of the throat. Today, I drank it with sashimi (flatfish, horse mackerel, and various fish). And today's cheese is Pickled ripe miso cheese from Taiki-cho, Hokkaido (3rd photo, front left), and Dengaku Miso from Nakasatsunai village, Hokkaido Camembert (3rd photo, front right), and Natural Gouda cheese with soy sauce flavor from Holland (3rd photo, back left) Dutch natural Gouda cheese with shichimi flavor (3rd photo, back right). All of the cheeses this time did not fight with the sake, nor did they complement it, but I could taste each flavor properly, and I was able to drink while changing my mouth.

Japanese>English

YUKO

山の壽雄町純米吟醸生酒

Yamanokotobuki Shuzo Fukuoka

12/19/2020, 8:07:19 AM

YUKO

❤️❤️❤️💛 My expectations were high for the standing aroma of my favorite juicy liquor. It was sweet and juicy, just the type I like. There is a very faint bitterness at the end of the drink. Today's cheeses are, from the right. Natural cheese Kashiwa Cream cheese with acacia honey from Takikawa, Hokkaido. Dengaku Miso marinated Camembert from Nakasatsunai village, Hokkaido. If I had to choose, I'd go with the cream cheese in the middle. The natural cheese turned bitter with the sake, and the Camembert had the sweet and sour flavor of Dengaku Miso, so I thought I'd like to find another sake that would complement it better. Three days later, I had a glass of sashimi with a fatty barracuda. It goes well with sashimi! Next time I'd like to try sashimi of pike with skin, seared and served with lemon salt.

Japanese>English

YUKO

Aramasa瑠璃ラピス 2019 木桶純米別誂中取り純米

Aramasa Shuzo Akita

12/19/2020, 7:03:10 AM

YUKO

❤️❤️❤️ The oak aroma wasn't my personal favorite at first, but after opening the bottle and drinking it, I twirled the wine glass around for a refill and it smelled great. The taste was impressive, sweet and sour. Today's cheeses were. Blue cheese Okkoppe (back right) and cheese in miso (back left), and Natural cheese "Kashiwa" (front right) from a cheese factory in Makubetsu-cho, Hokkaido. If I had to say, I'd say the blue cheese among these.

Japanese>English

YUKO

Chitosetsuruゆめぴりか純米大吟醸生酒

Nihon Seishu Hokkaido

12/16/2020, 2:43:54 PM

YUKO

❤️❤️❤️💛 This sake is made from 100% Yumepirika, a brand of food rice. We processed tachi-o and sea bass and made it into sashimi. The best 🍲 western style toast! It was gorgeous and sweet like a Daiginjo, and went well with sashimi. Today's cheese (4th photo) was Japan Blue Okkoppe (front), and Niseko Gouda & Mimolette from Niseko in Hokkaido (back left), and (back left), and Misozuke from a farm in Taiki-cho (back right). Out of these, Gouda was by far the best match. The blue cheese had a strong alcoholic taste, the mimolette had a gloomy taste, and the misozuke had a bitter taste.

Japanese>English

YUKO

izumi純米大吟醸原酒生酒無濾過

Hyogo

12/12/2020, 8:59:56 AM

YUKO

❤️❤️❤️💛💛💛 This is my first time buying from a liquor store. There is not much of a standing aroma. It is acidic and juicy, and the sweet ginjo aroma spreads on the palate. It's crisp and dry, with a slight bitter aftertaste. I tried to accompany the sashimi and liver ponzu at home. White milgoll, the first time I tried to process it, but the taste is a little peculiar. I heard that dry Daiginjo and blue cheese go well together, so I tried it. Blue cheese from Monbetsu, Hokkaido Japan Blue Okoppe. (4th photo, right) and Hard cheese from Shintoku Town, Tokachi Region [Lela he Mintar]. (Fourth photo, left). The blue one had a more pronounced and palpable alcohol flavor when I drank it after eating it.

Japanese>English

pino

Those pictures are great! And the heart-shaped plate!

Japanese>English

YUKO

pino-san. Thank you 😊.

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たーこ

YUKO, good evening.　Cheese and sake go very well together. I like to pair them with sweet things like cheese and ice cream too.　I'll try blue cheese next time too!

Japanese>English

YUKO

takeoff Thanks for your comment. There's a variety of cheeses to choose from, so it's fun to combine them. I haven't combined the ice cream yet, so I'll try it next time 😃

Japanese>English

YUKO

鼓山直詰純米生酒

Meiri Shurui Ibaraki

12/2/2020, 11:37:45 AM

YUKO

❤️❤️❤️ Today, we had dinner at home with a bottle of Junmai sake, which we easily picked up on the My Bus. It is a sweet and sour sake with a characteristic flavor when you drink it. It seems that it wasn't the sushi that was to be paired with it. 😒 I tried it warm, but I preferred it at room temperature. Saikka with skin, boiled peanuts, cucumber salad, mackerel stewed in miso... I tried this and that, but none of them were good. I tried a few things at home, but they were all not so good. The smoked mixed nuts were the best match of all the ones I tried today. ☺️ How about grilled fish in sakekasu?

Japanese>English

YUKO

久米桜軽妙洒脱純米

Kumezakurashuzou Tottori

11/28/2020, 8:39:52 AM

YUKO

❤️💛 Yellow-colored aged liquor. I still can't describe the aged sake too well, but...black vinegar type? Sorry if I'm not ⤵️⤵️ What to pair it with. Spicy sabzi (I've never had it before and it was delicious. It looks like an Indian ratatouille. Can be chilled and made into a regular dish). I ordered the

Japanese>English

YUKO

Inazato幽玄熟成純米純米

Isokura Shuzo Ibaraki

11/28/2020, 8:12:02 AM

YUKO

❤️❤️💛 The taste of caramel and honey is evident on the palate. It's not overpowering in terms of maturation. As a beginner to mature sake, it tastes easy to drink. I had it at room temperature, but I heard it is also good to drink it warm.

Japanese>English

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