andy
I was so late in posting this that I forgot how it tasted. I remember that I drank Nara's sake with an image of it being a little too light... I shouldn't accumulate work and post... I regret that...
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andy
It was delicious. Too much time has passed for me to comment on it in detail, so I will try it again when I find it again and comment again (...;)
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andy
It was really mellow and dry. Akita is a great place...
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andy
The name of the sake is ⁇. I got the impression that it came out when I opened the cork of the cask. It is a little bit dark and 💮. Nice ^ ^.
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andy
It was getting hot and I was in the mood for some ⁇-like fresh sake, so I got some at the department store. The Tokyu Kichijoji store, Toyoko store, and the main store all disappeared one after another, making it a rare and valuable department store. The sake department in the basement is open on a weekly basis. The sake brewers visit and hold events one after another. By the way...today's brewer was Mr. Ganki, and today's upload was a bottle that I bought along with it ^ ^.
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andy
On the way back from a trip to Hokota, I stopped by the Shirakiku brand, Godo Company Hirose Shoten, and had some that was lined up in the refrigerator by the entrance, as if it was not on sale. I was expecting it to be sweet, but it was surprisingly sharp. It was a perfect evening drink that I found addictive.
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andy
They are using rosemary yeast. I have recently seen flower yeast. I had an image that it was a little crisp and refreshing without a hint of rice, kind of like wine.
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andy
I wondered whether or not to use a bottle, and decided to play it safe and go with the 4-portion version. Slightly lighter.
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andy
I haven't posted in a while. I haven't posted for about two months... though I have been drinking. I went to Aomori in October, and when I looked for some sake at the airport, the shelves were filled with this blue label. I had bought and drank it before at a local sake store, so I thought I wouldn't have to carry it back home. The price had gone up a bit, but it was still reasonably priced, and it would go well with Osechi.
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andy
I was in Aomori until the other day. This time I was in Aomori not for work, but for private use, and since the trip was long and I did not have much time, I had a little drink at the inn. I didn't have enough to drink, so I looked at souvenirs at the airport, but I thought I'd go back to Tokyo, so I bought some delicacies and didn't have any Japan. So, I bought some delicacies and no Japan, but Tamagawa, which had been chilled in the fridge beforehand, was on the table. The entrée consisted of northern delicacies, squid, and more. I thought it was a little too mild for Tamagawa, but the label was different, so I guessed it was autumn.
Tamagawa is my favorite brand ^ ^.
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andy
Sorry, it was hiyaoroshi.
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andy
No way... autumn rise, hiyaoroshi, the same ⁇
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andy
It was elegant, slightly sweet, deep and delicious. It has been a long time since I have been out drinking. If you tell them what you want to eat, it will come out, and they will advise you on the recommended dish. Chatting with the owner, a natural thing, is nice.
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andy
I did a darker Kurumazaka before, maybe after the fall. I think it was junmai. This time it was a ginjo sake. It is not a light sake, but it does not have the so-called "ginjo aroma".
It was cheap, so I think it was good in terms of cost-effectiveness. I think it is good, though my comment is a bit dry.
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andy
It was a little dry, not to say it was light, but it was stable with a robust flavor. It is good chilled, lukewarm heated, or cooled down after being heated. It is a regular sake. It's not widely distributed, or you can't find it anywhere, so if you see it, you might just buy it anyway. ......
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andy
Dohyo sake? I wondered if there was such a thing. I got it today. The accompaniment was, of course, the heavyweight eel. We had a combination of Shimura's eel stew, homemade pickled eggplant, and mixed skewers from Toriyu takeout. I refrained from the pointy part and felt it was richer for it. Ishizuchi is my favorite brand.
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andy
I haven't played with the application for a while. I neglected to check the last uploaded label Leluar North Snow. My apologies. Thank you very much. I went to a local liquor store to buy a bottle of Shinshu sake, Kame no Umi Junmai, which I have registered as a favorite. The bottle with the beautiful label sitting next to the turtle caught my eye, and after much deliberation, I got it. It was brewed with wine yeast and flower yeast. At the cash register, I was told that it might be different from what I expected because it was brewed with wine yeast, which led to a question-and-answer session. However, my fears were unfounded and the wine did not have the vineyard image... if anything, it seemed to want to have a grape wine-like acidity. I think I will repeat this drink when it becomes a regular.
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andy
I noticed that the label had changed, so I quickly reached for it and went to the cash register. It was stable and dry. I had it warmed up to the point of being slippery. I wish I had some delicious fish from the Sea of Japan.
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andy
Kyoto Takumi
A local supermarket had a display of the "three musketeers" of summer sake. I thought so, but I searched for the word that stuck in my mind the most among the three and got Kyoto, Daiginjo, Unfiltered Raw Stored, and Yamada Nishiki. Unlike my initial prediction, it was quite suitable for my taste. What's Nakadori? What is it? It was quite tasty.
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andy
The sake rice is Omachi, and from the image on the label, I assumed it would be the hard type, but it was surprisingly elegant. Perhaps my assumption was too strong. It was delicious.
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andy
The other day, I visited Minami Aizu and Takajiwara. On the way back, I wanted to buy something local, so I went to Japan Shop. The stove was still burning. Indeed, there was a lot of lingering snow on the mountain wave. I couldn't resist the shopkeeper's strong recommendation, so I readily accepted and got a bottle of sake. It was almost double the price of the Japanese sake I usually buy, but it was delicious. How to make a side dish with the sake lees I got as a free gift will be my task for tomorrow and the next day or two. I was advised not to drive while cooking with sake lees because the alcohol content is quite high because it is not squeezed. I am more and more interested in it. I am more and more interested.
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andy
I drank it a while ago and didn't upload it, so it's a little fuzzy, but it was a pretty solid and weighty sake. I did it at room temperature and warmed. I remember thinking I would like to drink it again. I think I would like to drink it again.
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くま吉
Just the other day I had a ginjo-shu from Kurumasaka that was also billed as "good with fish", but it was quite bland and didn't suit me, so I was very curious about this Yamahai and wanted to try it!
Thank you!
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andy
Thanks for your comment. My memory may be jumping a bit... but please try first. I think it was close to the image on the label.
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