SIM3393
It is a summer sake with 15% alcohol by volume, but we let it sit for about six months. It has mellowed and this is another slow and delicious brew.
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SIM3393
Then, another nigori sake. It is typical of the New Year.
It is not sweet and tasty.
I bought it at Sawanoi in Ome the other day.
It didn't take me long to finish it 😀.
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SIM3393
Carbonated Nigori Sake
It blows out when the bottle is opened.
Oh. Not sweet. Good good 😁.
First drink, first meal of 2023.
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SIM3393
The last sake of 2022
Usually goes well with food
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SIM3393
Sawanoi's Namahyashiroshi Junmai Sake
Nama yeast yeast, but with a refreshing taste like Sawanoi's 😊.
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SIM3393
The most delicious cup of sake😄
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SIM3393
A friend from Mie sent me a lobster. Shabu-shabu and miso soup with the head and shell. It is a standard dish, but simple and delicious. The meal to go with it is cooked rice mixed with horse mackerel. The rice is mixed with horse mackerel and served in a chazuke (a green tea with broth). The sake to go with it is Saku, a famous sake from Mie. Nothing more to say.
The delivery man was in a hurry to hand over the sake. It was room temperature and light. It's labeled "biological. There's a rustling sound. A chick? What is it? How creepy! The older brother looks uncomfortable, too... I gathered up my courage and opened the package! A lobster! A warmer on the back cover! I heard that 20-23 degrees Celsius is the optimum temperature for lobsters. I didn't know that. A surprise present! I had no choice but to leave the heater on in the living room. All night long, rustling, rustling. An eerie night...
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SIM3393
First drink, Akaban. Aroma and taste like a sake yeast yeast yeast. Mellow flavor. I enjoyed the changing taste from low temperature to room temperature.
On the 28th, the last day of work, we prepared snacks while looking back on this year.
I cooked the chicken in various ways. I grilled shaved chicken with sweet and spicy sauce.
Liver, always delicious cooked with sansho (Japanese pepper). It takes a little time and effort.
Salmon, not cooked at low temperature, but meuniere today. With all-purpose gribiche sauce.
Eggplant, everyone's favorite deep-fried eggplant stew.
Pork loin, it is simmered pork for the New Year's holiday.
Kale, its bitterness is transformed into deliciousness with French dressing.
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SIM3393
It is delicious. The acidity is not too strong and the mild umami spreads. Plenty of aftertaste.
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SIM3393
It is said to be a junmai ginjo made by Kinryo with olive yeast.
I wonder if it was bought in Takamatsu or at the Yashima PA on the Seto-ohashi Bridge.
Is there any sake available at the PA?
It has a strong acidity, clear and stoniness.
So, chicken sautéed in avocado oil with a lot of lemon juice. With arugula. It's a good drink to go with it. And while we're at it, some anchovy stuffed olives.
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ボビバレ
I have never seen a sake named after an olive tree.
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SIM3393
Right? I found it next to the dressing😄
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SIM3393
We got off to a late start today.
I drank up all the Kirizukuba I couldn't finish the other day.
The side dish is Tochio-age (deep-fried tofu).
I like to grill it with natto, green onion, and cod roe.
I like to grill it plain, with plenty of green onions, dried bonito flakes, and nama shoyu (soy sauce).
Sprinkle some sansho on the way.
This is already enough for traditional sake.
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SIM3393
The day ended with Oumachi's Kirizukuba.
We bought this sake even though we were told that "ours doesn't look like Omachi.
I bought this sake even though I was told that ours is not like Omachi.
It certainly is.
The classical, careful taste will not bore you. It is a sake.
I guess this direction is the same no matter what kind of rice used for sake brewing.
It is not a case of bottling it, laying it down, and trying to make it mellow.
It just tastes good now.
Would it have tongued in early spring?
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SIM3393
It is labeled "Item: Sake," but it is junmai with a milling ratio of 49%.
It's a Junmai Daiginjo-namaishu.
Hmmm. Clear acidity and sweetness. It has a ginjo feel.
A delicious sake that makes you want to keep drinking.
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SIM3393
As usual, we drank at home with good friends.
I bought a bottle of Suehiro Yamahai as a souvenir from my trip to Fukushima.
Now, let's drink it cold 😀 .
It's so refreshing and tasty. It's refreshing and delicious. It is a northern sake.
It goes well with various dishes.
I think it's good with standard dishes.
Oysters, soaked vegetables, steamed sake, cheese, homemade dried persimmons...
I think I'm getting stuck in a rut these days.
But it's so delicious.
Japanese>English
SIM3393
After a full meal, Urasato took out a bottle of classic sake.
It is a traditional sake made from "Gohyakumangoku" (five hundred million stone) and stored in its original state.
On the way back from a visit to Mt. Tsukuba the other day, I stopped by to ask about it and bought a bottle.
It is a very straight sake. It is a beautiful sake that has aged well.
Most of the sake is sold wholesale to local liquor stores.
Hmmm. This is what new sake is all about.
Please keep making it.
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SIM3393
Purchased at a local sake brewery in Nasu
Nasuhikari, and local sake brewing rice.
A new sake with a sour taste.
Kuho, which is attractive for its freshness, also
It mellows out after a bit of aging and
I personally think it has more flavor.
On this day, we made sushi at home.
We also prepared foods that toddlers can eat.
Wagyu beef steak, okra with sesame paste
pumpkin, steamed oysters, country-style stew, and so on.
Even though they are full, they can't stop drinking sake.
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SIM3393
I bought this Yamanashi sake on the way back from a recent trip to the Southern Alps.
The label says it enhances food.
I see, it is not a sake that goes well with food, but one that enhances it.
It is a gorgeous sake that is delicious on its own.
It is best served cold.
Today's dish is a light Japanese-style dish.
It was a perfect complement to the food. It really brought out the best 😄.
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SIM3393
Nanbu Bijin aged in the cold storage at home.
After taking it out, I thought, "Oh, 15% alcohol!
Was this a sake I should drink right away?
It's been half a year... I opened the bottle and drank it.
Oh? It's softer than before.
It is tasty, but it was originally stored in a refrigerated bottle, and was fired only once.
I regret it. This was a sake that was served in early spring, wasn't it?
We only prolonged its life.
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SIM3393
A gift from a friend who came from Kyushu
Manrei Usu-Nigori Unfiltered Nama Sake
This is the first time to drink this sake.
This sake is also very drinkable. It's so good, so good.
I couldn't stop drinking it without putting down my food.
It is a slightly nigori sake.
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SIM3393
Drinking at home with friends I haven't seen in a while.
We have a glass of KAGIYA again.
A new sake perfect for a toast.
It was gone in no time.
We paired it with some of our standard snacks such as bonito cooked in Tosa style, tofu paste with spinach, tuna with leek, steamed matsutake mushrooms in an earthen pot, steamed clams with sake, and so on.
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