BacchusNY
I met them at a supermarket when I traveled to Sendai. It was delicious!
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BacchusNY
This one, appearing for the first time in two years, is my companion for this evening. This is the first time for me to drink a bottle of sake. I like the spring-like bottle. When the bottle is opened, it has a nice peachy aroma. The refreshing aroma of this brew is well pronounced. In the mouth, a light sweetness spreads on the palate. It finishes with a weak bitterness. It goes down the throat with a nice sharpness. The avocado and radish vinaigrette salad has its own bitterness that makes the sake sweet. Delicious! Since we were a little tired, today's main course was delivery pizza. The strong flavor and cheese make the drink very light and refreshing. This is good, too. It was a delicious sake that made me enjoy spring to the fullest!
Japanese>English
BacchusNY
I purchased this bottle on a trip. The oldest brewery in Miyagi Prefecture brewed this bottle for a limited edition sake shop. When I opened the bottle, there was a slight organic aroma. When you open the bottle, it has a slight organic aroma, and in the mouth it has a dry taste that you would not expect from a sake with a sake rating of -3. It has a weak sweetness followed by a strong acidity. When paired with dishes using vinegar or simmered dishes, the sweetness becomes stronger and the acidity weakens, making it easier to drink. Rare(?)! I enjoyed this sake!
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BacchusNY
Sake brewed with Gin-Otome accompanies this evening. When the bottle is opened, it has a gentle aroma. In the mouth, a refreshing sweetness is followed by the umami of rice. The bitter taste follows, and after swallowing, the sweet aroma of fruit tickles the nostrils. It has a strong flavor, yet it is easy to drink. It is delicious! When paired with the snap peas with cream cheese and bonito, the bitterness is reduced, making it even easier to drink. The strawberries and cucumber with miso mayo, which is a spring-like dressing, adds a sweetness to the dish that makes it even sweeter. Next up was the Kabayaki style yellowtail. The sweetness of the dish enhances the flavor of the rice, which is also good. The last dish was grilled yellowtail kama with salt. The salt and the sake are a perfect match. It rounds out the entire sake and makes it very gentle. The sake is very strong on its own, but the way it cooperates with the food is wonderful!
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BacchusNY
Brewed with comet, this is our companion for tonight. When the bottle is opened, it has an aroma of sourness and ripe gourd. When you put it in your mouth, the acidity spreads on your palate. The dry white wine is followed by a strong bitter aftertaste. When paired with a dish of sea bream albacore sautéed in butter with a sauce of balsamic vinegar and maple syrup, the pronounced acidity of the wine rounds out and is replaced by a freshness and sweetness. This is nice. Komatsuna with spicy noodle soup helps to reduce the bitterness of sake. The Wakatake-ni (bamboo shoots simmered in soy sauce) is a mild sake with the bitterness of the bamboo shoots. As it is, it is not my favorite sake, but it is a fun sake that changes its flavor with the dishes it is paired with!
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BacchusNY
Here is the second Ganki of the evening. When the bottle is opened, it has a full aroma of rice. It is totally different. In the mouth, it has a calm and gentle taste. It is glossy and sexy. It is easy to drink without worry. Since it is an orikara, you would think it would be more ricey, but it is not. The combination of shredded cabbage with mayo and Tabasco naturally makes it even gentler. The spicy egg omelet with pork, chives and maitake mushrooms is a wonder to behold. The sweetness increases, and the flavor takes off its color and changes to assert itself clearly. Interesting! When paired with potato with cod roe, it reverts back to its mature self. The depth of the marriage is unfathomable. But I'm drunk!
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BacchusNY
We worked hard, so tonight we're going to compare ganki drinks! First up is this one. When the bottle is opened, it has a refreshing aroma of sweet apples. When you put it in your mouth, the delicious taste of rice spreads in your mouth. The bitterness that lingers in the throat after the sweetness gives it a nice sharpness. It is delicious. When combined with shredded cabbage and mayo basco, the sake's corners are removed and it becomes even more delicious! The spicy egg-fried pork, chives, and maitake mushrooms also bring out the potential of the sake. The deliciousness is in full bloom! The potato with cod roe is wonderful because the bitterness of the dish mellows out the sake!
The comparison of drinks is systematically difficult to leave both impressions, and the speed of drinking speeds up and gets you drunk!
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BacchusNY
Tonight is the first appearance of W in a long time. When I opened the bottle, the sweet aroma of fresh fruit was irresistible! The aroma alone made me drool in my mouth (lol). It has a firm sweetness, but it has a nice sharpness to it, so it doesn't linger in the mouth and goes down your throat refreshingly. Once again, delicious! My favorite shredded cabbage with mayo and Tabasco is also good, adding to the bitterness of the cabbage and the sweetness of the sake. The salted island rakkyo (Japanese leeks) is also good, as the salt and the smell of the leeks bring out the fruity flavor of the sake! The black pepper grilled tuna kama (kama of the tuna) washed away the fat and spiciness of the sake, and I couldn't find anything wrong with it. I can't find anything wrong with the leftover fried tuna, which is arranged in a gratin style! The flavor was as robust as the sweet andansou. It was a great night!
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BacchusNY
Tonight's drink is a beer bottle with a lid that looks like the crown of a beer bottle. A bubbly one made by the champagne process. I'm afraid to open the bottle on a soup plate. When I pour it into the champagne glass, beautiful bubbles rise. The aroma is of fruit with a hint of acidity. When you put it in your mouth, you feel a strong acidity, followed by a refreshing sweetness. The sweetness increases as the temperature rises. Delicious! The ume-zuke (plum and vinegar) salad with mekabu and daikon (Japanese radish) brings out the flavor of the sake by controlling the strong acidity, and when paired with the nore-sole (egg yolk marinated in soy sauce for 2 hours), it washes away the stickiness of the yolk and is a nice touch. Sushi rice and sashimi also go well with sake. As you continue to drink, the lees become entangled in the sake, making it creamy on the tongue and enhancing the flavor of the rice. I was surprised at the sourness of the sake at first, but as I continued drinking it, I enjoyed it. The bottle is heavy, by the way!
Japanese>English
BacchusNY
Brewed with Sakahomare from Fukui Prefecture, this is my companion for tonight. It has been in the refrigerator for more than two years. I wonder how it has rested. When I opened the bottle, I could smell the gentle aroma of grapes. When you put it in your mouth, it just goes down your throat comfortably. The taste is also gentle. It is gentle, but the umami is still there. I don't know if it is due to the fact that it was allowed to rest for a while, but it is calm and gentle. Delicious! The soup of firefly squid and daikon radish is delicious, bringing out the sweetness in the aftertaste while maintaining the delicacy of the sake. The smoked oyster has a strong aroma, but it gently envelops you without losing its flavor. The Japanese ratatouille flavored with pickled plums strongly brings out the sweetness of the sake and is excellent! I thought it would be difficult to marry this delicate sake, but in fact, it had a very strong core!
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BacchusNY
Tonight's accompaniment is a bottle of this one with a very glossy label. When the bottle is opened, it has a full aroma of rice. It may be a little organic. When you put it in your mouth, it has a heavy, robust flavor. The sweetness is followed by a sourness that lingers in the throat. It is easy to drink because it is not too heavy. The mayonnaise salad is a nice addition to the sake. The stewed meat and vegetables with spicy tomatoes strengthens the organic taste, but the aftertaste is refreshing, so it is easy to drink. The simmered Japanese butterbur with sansho (a Japanese pepper) sweetens the sake and gives it a gentle aftertaste, making it a good match! The simmered kelp and soybeans also complement the sake well. This sake goes very well with stimulating and slightly strong dishes!
Japanese>English
ジェイ&ノビィ
Hello BacchusNY😃
After SENKYO, SAGITTARI is now back to Edo? I think it's like a return to Edo 🤗Ukiyo Sagata goes well with Japanese food with strong flavors! It seems to go well with Japanese food 😋😋.
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BacchusNY
I saw Shuho in my neighborhood for the first time in a long time. I bought it immediately! When I opened the bottle, the aroma was irresistibly fresh and wonderful. In the mouth, the sweetness of the fruit spreads over the palate and quickly disappears. I wonder if the bitterness in the back of the throat brings the whole thing together. It's so delicious! I switched from my usual round glass to a white wine glass. The aroma is more pronounced, the sweetness is stronger, and it's really good! How could it not go well with sea bream sashimi and salted wasabi? The sweetness and umami of the sake is irresistible. The ginger and soy sauce on the bonito tataki (bonito tataki) nicely washes away the aroma of the fish. I love it. It's cold today, so the main dish is monkfish nabe. This sake goes well with seafood! Delicious! We can't stop drinking after a long time.
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まつちよ
Good morning BacchusNY🌞.
Shuho's Junodaiyumachi is really good, isn't it?
I found a store that sells it within the range where I can go to buy it, so I'm going to go buy it this weekend 😋.
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BacchusNY
At a familiar drinking establishment, I discovered a comparison of Mature Narita sake: 21 and 25 years old. The newer one is definitely tasty, with a refreshing sweetness and crispness. For a while, I thought I didn't like Tasake's special junmai, but I was told that the brewing process had changed dramatically some years ago. The older one has a slightly aged aroma. The color and taste are totally different. If I tasted it, I might not buy it. lol We have some Tasake that we are too lazy to put away, so be careful!
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BacchusNY
I was in Awamori country for a while for work and then vacation. I drank a variety of awamori, and it was a lot of fun. The cherry blossoms have yet to bloom, but it was perfect for today's spring weather! When I opened the bottle, I found a floral and gorgeous ginjo aroma. It is a wonderful aroma. In the mouth, there is a refreshing sweetness followed by a pleasant acidity. As you swallow, the aroma of spring flowers wafts into your nose. It is truly a sake for spring. Delicious! It goes well with the noodles with soaked norabo-gai (boiled greens) because it offsets the weak bitterness of the sake and makes the sweetness stand out! There is no reason why red clam sashimi should not go well with Okinawan salt. It refreshingly washes away the oil from the butcher's chicken cutlet, and it doesn't let the peculiarity of fried pork liver get the better of it. It is also delicious with salted island rakyo (Japanese leek) and tofu paste. I can't stop drinking! As usual, we are still in love with sake (lol)!
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ジェイ&ノビィ
Hi BacchusNY 😃.
I would love to visit Awamori no Kuni 🏝️ 🥹.
And Kochira Tasake! It's waiting in our fridge 🤗 great time😊 looking forward to it!
Japanese>English
BacchusNY
Tonight, I chose this one because I mainly eat sashimi. When the bottle is opened, it has a sweet fruit ginjo aroma. Lovely! In the mouth, there is a sweetness followed by a rich rice flavor. There is a slight bitterness in the aftertaste. I think I prefer it to the Daiginjo. Daiginjo went well with salt, but this one is great too! When I put salt on my finger and lick it off before drinking, the sweetness fluttered in my mouth without bitterness and was delicious! Shio Wasabi (salted wasabi) with Kosho-dai (pepper snapper) is so sweet that it's hard to resist. I have never heard of this fish, but it is delicious. Without the wasabi, the flavor of the rice is even better. It also goes well with the salted wasabi of the seared barracuda, but I think it would bring out the cloying taste. The yellowtail salt wasabi changed the sweetness of the sake to be a bit heavy, perhaps due to the fat of the fish. Then, we tried soy sauce. Even the seared barracuda pulled out the tangy taste and went well with the sake. Koshodai and soy sauce also enhance the sake, but the salt wins out in the flavor of the sashimi and may bring out the potential of the sake as well. I realized once again that the type of sashimi served at an izakaya makes a lot of sense. I was about to declare Tobiroki my least favorite sake, but I really like the ginjo!
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BacchusNY
At the liquor store, I asked him if he would recommend his favorite W (but Kame-no-o) or this one, and he chose this one. Kame-no-o is not to everyone's taste, is it? When the bottle is opened with a pushee sound, the aroma is gorgeous and nice... ♪ When you put it in your mouth, the sweetness and umami spread on the gas feeling. It is delicious! Rolling it around in the mouth and swallowing it, you can feel the acidity, so the flavor changes depending on how you drink it. When I drank it in a champagne glass, the bitterness was stronger. Interesting. The slightly sweet dried daikon/cucumber makes the sake bitter and spicy. Maybe I don't like it. The salad with mayonnaise dressing brings out the sweetness. The steamed pork and vegetable dish with rosemary flavor has a salty flavor that brings out the best potential of sake. Delicious! The mustard is also a perfect match. It was a wonderful encounter!
Japanese>English
BacchusNY
Tonight's accompaniment is this one with a very distinctive label. When you open the bottle, you will find a fruity aroma. The taste is complex in the mouth. It starts out dry, but the umami of rice and a slight sweetness follow, and when swallowed, a bitter taste lingers in the throat. It is bitter, haha. The bean sprout namul is good because the savory sesame oil softens the bitterness and enhances the sweetness. The okra and tomato with mentsuyu is also bitter. This bitterness is tough, but dried firefly squid goes well with it. Yaki-Mezashi snacks are quite bitter themselves, so they sweeten the sake. It was a very difficult sake to drink!
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BacchusNY
Here is a bottle to accompany you this evening. When the bottle is opened, it has a slightly ripe melon flavor. In the mouth, it is crisp and dry as only Masumi can make it. The freshness of the unpasteurized sake is perfect. The boiled garland chrysanthemum and fried bean curd are a nice touch that brings out the sweetness of the sake. The fried komatsuna and Nagasaki fish cake with sesame oil brought out the sweetness of the fish. The grilled horse mackerel ball with pickled ume plum and isobe yaki (grilled horse mackerel ball with pickled ume plum) are a perfect match. The spicy fried chicken I got with a coupon also goes well with it. I like the marriage with something a little salty.
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BacchusNY
Happy birthday to me, this evening is a special one. Tasake brand rice crackers were also on the stage. I dared to go out and come back home to drink more Tasake than birthday dinner (lol). When the bottle was opened, the aroma of ginjo was very fragrant. When you take a sip, the umami of rice spreads in your mouth with sweetness. The acidity that follows nicely brings everything together! It is really delicious! I would pair this with sashimi. There is no reason why it can't be paired with sashimi. The freshness of the sashimi is so great! The fat of the kampachi, the sweetness of the squid, and the aroma of the red clam all have different faces, but they all go well together! Next was the yakitori, I really wanted the shio (salt), but they only had tare (sauce). It wasn't bad, but I would have liked salt. The last one was the rice cracker. It is said to be a Nanbu sembe with sake rice kneaded into it, but it is not sweet and is a normal tasty Nanbu sembe (lol). The flavor is just plain delicious, but the sesame aroma sweetens the sake, which is also good! The rice crackers, expensive but fun w take-out food birthday dinner, made the best of it, and every time, Tasake doesn't betray you! In case you were wondering, it went well with the L-tiki too!
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ひなはなママ
Good evening, BacchusNY😄.
Happy Birthday 🎊🎂🎁!
And this Tasake to celebrate is just happy 💕 isn't it a great start to what will surely be another great year 🥰.
Japanese>English
ma-ki-
Good evening, BacchusNY!
Happy Birthday 🎉!
It's great to celebrate with Tasake on your big day ⤴️
I didn't know there were rice crackers made with rice wine 😲.
By the way, the sake looks delicious 😋.
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ジェイ&ノビィ
Good evening BacchusNY 😃
Happy birthday to you🎂 good guy with sake, sashimi & yakitori😍salt was good...I know 😆 have a nice birthday 🤗
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BacchusNY
Here is a bottle to accompany you this evening. When the bottle is opened, it has a refreshing aroma like fresh watermelon. When you put it in your mouth, you can feel a tremendous richness. It has a strong flavor, but you can hardly taste any sweetness. It has a strong acidity, and although it is very strong, it goes down your throat nicely. The sweetness of the hot tofu with enoki bean paste is a nice touch, bringing out the fruity and sweetness of the sake. The sweet potato in the fried sweet potato and pork with butter and soy sauce is also good, with the sake refreshingly washing down the palate. The meat brings out the sweetness. It's interesting how the flavors change even though it's the same dish.
Japanese>English