tomsk7
KITAJIMA ulala FRESH, exclusive to Sumiyoshi Shuppan.
100% Yamadanishiki produced by Kitajima-san in Asakura.
It is rich and sweet.
Japanese>English
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tomsk7
Nabeshima green, with a delightful slight savoriness that comes in easily and has an almost ginjo aroma, with a faint bitter finish.
Japanese>English
tomsk7
We played the Kanto bar game with Takashimizu, which is rarely seen in Fukuoka. The sake's sake strength of +10 goes well with fatty sashimi.
Japanese>English
tomsk7
Freshly squeezed in spring.
The acidity and dryness of this wine are its main selling points, so I paired it with stewed beef and sashimi of Yokowa tuna. A happy evening drinking in the Showa era.
Japanese>English
tomsk7
100% Omachi, matured for two years. I don't know if I can call it old sake.
The freshness is like being in a time capsule... or maybe I'm just dancing around the specs.
But it's delicious. I paired it with sashimi of leatherfish, steamed oysters with sake, and oden-style stew.
Japanese>English
tomsk7
Koji rice: Yamadanishiki
Kake rice: Saganomai
Rice polishing 55
The 2022 Nanada is gorgeous.
Sweet and fresh!
Japanese>English
tomsk7
Speaking of New Year's, Felice
100% Yamada Nishiki from Itoshima
I'm sorry I drank it in a paper cup.
It has a moderate aroma and is watery in a good way to match with meals.
Japanese>English
tomsk7
This label is too cool...! As for the taste, it's crisp and dry with a touch of sourness, something you can't stop tasting!
Japanese>English
tomsk7
Junmai Ginjo in love with the night
It's not as sweet as Takachiyo, but it's gorgeous.
Japanese>English
tomsk7
100% Flower Blizzard
AMAZING!
Japanese>English
tomsk7
Junmai Ginjo NAGASAKI
All Yamada Nishiki
Limited to Sumiyoshi Shuhan
It is light and clear, and the acidity gives a crisp impression. It's chicken shirayu nabe tonight.
Japanese>English
tomsk7
I do it from the beginning of the week.
The aroma is gorgeous, just like nectar. Good acidity and bitterness.
Japanese>English
tomsk7
Aji sashimi and namero.
Salad of golden peach and mozzarella.
And Akitana fish.
It is the representative of Japan in autumn.
It is clear and dry, and the ginjo aroma which passes from the back of the throat to the nose.
This is the Japanese Oktoberfest.
Japanese>English
tomsk7
This is Daruma's Hiyaoroshi.
It's dry and tart, with a light color, like a Showa era hiyaoroshi.
It seems to go well with rich dishes.
Japanese>English
tomsk7
I was looking forward to the Mid-Autumn Moon and Harvest Moon, but it was cloudy... so I'm going to watch the moon with my evening drink. It's a classic, but the palate is new age.
Japanese>English
tomsk7
The first Hiyaoroshi and the first Oden.
It's a perfect combination of Nanada and Omachi.
It goes well with seared shime mackerel.
Japanese>English
tomsk7
Hissaki, Nabeshima, the first classic.
100% Saganohana
When I heard "classic", I imagined a legacy taste, but it has a pure taste similar to Ottersai. It goes well with anything.
Japanese>English
tomsk7
We'll be having the one and only rare spec sake again this year.
It's fresh, dark, and delicious, with a touch of sourness and bitterness at the end that goes with everything and nothing.
Today, we'll start with edamame bread from pain stock.
Japanese>English
tomsk7
Zenkai Miyamanishiki Junmai Super Dry
It is the dry taste after a long time. It's like the sharpness of a machete.
Japanese>English