I bought it two years ago when I visited the brewery in the fall. Somehow I lost the chance to drink it and had it in the back of my refrigerator.
This sake is made mainly from glutinous rice and is treated as a liqueur because it contains mulberry leaves and cinnamon.
My personal first impression was that it reminded me of Yomeishu, the sake that my father used to drink when I was a child and I was allowed to lick a drop of it.
The slight sweetness and medicinal aroma of mulberry and cinnabar is refreshing and easy to drink when mixed with lemon soda water
Purchased on a trip to Miharu last fall, it was one of the last remaining bottles at the liquor store.
It has been aged for a long time, and was bottled only a year ago.
The color is golden like mirin (sweet sake), and it has the peculiar taste of aged sake. The alcohol content is 19 degrees, which makes it a super baby sake!
Serve this with squid with wasabi!
Today, we will be pairing it with salt fried chicken from a delicious fried chicken restaurant in the neighborhood.
Harushika's Umakuchi 4-dan brew. The sake has a strong mouthfeel and goes well with the fried bean curd. It was very tasty, and we could feel the umami of both the fried bean curd and the sake!
You can find this sake anywhere in Aizu Tajima. But this one is good. It is arabashiri sake, which means it is rough but has a beautiful sweetness and a good taste.
I buy some every time I go there!
At my favorite izakaya (Japanese style bar) which serves delicious fish snacks. This is a restaurant dedicated to Kikumasamune.
It is freshly squeezed and goes well with sashimi of tuna and whelk, and homemade nukazuke (pickles).
Opened a bottle purchased on a GW trip to Kumamoto.
The aroma is not much, but it is rather nice because the water is from Aso, which is very good water.
The taste starts off sharp and dry, with a hint of sweetness and a fairly small aftertaste. Personally, I think this lack of aftertaste is very good because I never get tired of drinking it.
Purchased at a local supermarket during a trip to the Kii Peninsula.
This sake is a simple pure rice sake. Light and easy to drink, it goes well with seafood as it is from a port town.
Purchased on a trip to Mashiko.
This one is a gem brewed with Hokkaido comet.
When I tasted it at the liquor store, it was a little rough like a new sake, but after three months in the refrigerator, it was cleaned up in a good way and became a refreshing drink with a good sweetness, just right for summer. (It lost some of its gaseousness, though.)
It is good to drink as it is, and also very tasty with sashimi.
It is called Tomiji-tei. It was a little far from the station, but I visited there because it seemed to be the best place to eat horse sashimi for lunch!
Was it Tomiji-tei?
I used to go there often, but I didn't know they had horse sashimi. I'll try it next time since it's my favorite. Thank you very much.