tomsk7
Using 80% Nishitoshizuku
Kitchen Drunker (a cup with chicken skin while making aluminum pot)
The bitterness is assertive, a good cup to drink at a bar.
Japanese>English
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tomsk7
To welcome our annual fall tradition of porcini, we have prepared grilled salt fish and takikomi-gohan (cooked rice).
Mildly fragrant, it will surely go well with the meal.
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tomsk7
Made with Yamadanishiki from Fukuoka Prefecture, it is commonly known as "Gin no Wakasama.
It has an elegant ginjo aroma, sweetness, and a rather sharp closing bitterness. This is good. I think this is the first time I've had it, but I'm sure I'll be buying it from now on.
Japanese>English
tomsk7
Shichiken was corked last weekend.
Lukewarm heating was the right choice.
The acidity and aroma are emphasized and it goes well with salmon and tofu.
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tomsk7
Nanaken is happy to be available in the ionic system.
The sweetness and gorgeous aroma are somewhat subdued.
That said, the body is not thick either, making it a difficult balance.
I would like to try it at various temperatures.
Japanese>English
tomsk7
Autumn is here.
Labels you see at mass merchandisers.
Today is the 24th day of the year, "Shiroroku" (white dew).
It is made from 100% Hokkaido Ginpu rice polished to 50%.
It is a good dry sake with a taste of rice.
Japanese>English
tomsk7
Yamadanishiki produced in Itoshima.
Legacy sake with yogurt-like acidity and bitterness. Goes perfectly with today's pairing.
Japanese>English
tomsk7
I got this for Father's Day.
Fragrant and not sweet, this is good!
Japanese>English
tomsk7
100% Oita Mitsui
White malted rice brewing
Fruity and light, just like a summer sake.
Japanese>English
tomsk7
Yamada Nishiki from Fukuoka. Clean.
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tomsk7
With oden for the first time this season.
Sweet, tasty and mild.
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tomsk7
Special pure sake to go with sashimi
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tomsk7
red
tomsk7
100% Omachi
I compared it with red, but the difference is only in the sense of the schwarziness.
Japanese>English
tomsk7
All Yumachi rice polished to 70-50%.
It's so sweet! It is a dessert wine.
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tomsk7
A long awaited fall treat.
It has the freshness of fresh stuffing, but it's not fruity, it's got flavor on it!
Japanese>English
tomsk7
Omachi, Bodai yeast and hiyaoroshi... I was curious about it because it is a speckled kitchen. The POP says "Nurukan (lukewarm heating) is also recommended" and I certainly feel that way. I will try it later.
Japanese>English
tomsk7
Hiyoroshi from Fukuoka's oldest sake brewery.
I think the aroma is milder than previous years. I think it is more suitable for a mid-meal drink.
Japanese>English
tomsk7
Wine yeast.
Good acidity, right?
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tomsk7
Everything was delicious.
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