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Sake like dessert.
This is also ancient rice. Sweet and sour.
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Granapadano dashi? The marriage of the two. It was amazing. It's like drinking soup. With soba rice and squid risotto.
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Ancient rice wine. Ancient rice called purple-black rice. The acidity and astringency of anthocyanin is like red wine. With Awa Beef
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Kettle roasted tea is added. A relaxing taste. With crispy carp skin.
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Suwaizumivintage 2009
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Aged sake. With chawanmushi (steamed egg custard) filled with shiitake mushrooms. Somehow the sake is like shiitake mushroom soup stock! Amazing!
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Schwarzwald light mist. Made while playing the Beatles. Refreshing sourness and sweetness. Goes well with oysters.
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High-temperature Yamahai single-stage brewing. Complex flavor. With Shinshu salmon.
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First drink at MAEN.
Match it with venison and cream cheese.
Yogurt. Sourness. Warmed up. It goes really well with it.
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Kuheiji had been lying dormant in the refrigerator for about half a year, peeking at every opportunity to drink it. I paired it with a celebratory hand-roll.
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A bottle purchased at the Sake Museum at Kururi Station, Chiba. Dry and easy to drink.
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A bottle I had decided to drink at the Dolls' Festival dinner. This package is too cute. I want to buy it every year.
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Recommended by a local liquor store, I bought a packet without hesitation. The spring-like label is lovely. Surprisingly dry and perfect for a mid-meal drink!
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Fruity! In a wine glass.
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Oden 🍢,
and ehomaki for Setsubun.
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I bought this sake at a kagataya when I heard that it was recommended to be heated. I will have it with fugu (blowfish) fin sake.
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A gift. Heated. Gone in an instant.
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The last bottle of Toichi. Junmai Daiginjo, as expected, is mellow. This should be served cold.
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