付喪神
I finished with Jikin.
The owner said, "It's not on the menu, but you have to drink it if it's there. If it's on the menu, I have to drink it 🤭.
I wish I could search for restaurants I've been to.
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付喪神
The fifth drink 🍶.
A little surprised to see the label is different from the usual one. Surprised again at the alcohol content of 20 degrees 🫢.
Japanese>English
付喪神
The following is a list of the ingredients of the product.
Rice: Hitogochi
Rice polishing ratio: 55
Yeast used:
Japanese sake degree: 14
Acidity:
Alcohol content: 15%.
4th glass 🍶.
You can drink it without worry 😋.
Japanese>English
付喪神
The third drink was also a first for me 🍶.
I wanted to drink it because I've seen it a lot lately. I see it's from the Tedorigawa brewery. That's great taste 😋.
Japanese>English
付喪神
The second drink was also a first for me.
I wish I could drink Numero Un made with yeast No.1...
Japanese>English
付喪神
Drinking with friends after a long time 🍶.
Chose my first sake.
It was a little spicy and easy to drink 😋.
Japanese>English
付喪神
🍶🍶🍶🍶
Raw material rice: Yamadanishiki
Percentage of polished rice:
Yeast used: No. 12 (Urakasumi yeast)
Sake level: 14% Japan
Acidity:
Alcohol content: 14%.
I went to Sake-no-Yamamoto in search of sake because I ran out of sake that my daughter gave me. I bought a bottle without thinking 😄.
The cork blows out with all my might 😳 Cat and I are both surprised ‼️
The fruity aroma makes my expectations soar. A fizzy sensation on the tip of the tongue. The sweetness is accented with bitterness. The fizzy taste is also gorgeous.
The first year was Yamada-Nishiki. Now let's see if I can keep drinking it for 12 years...
It was the first Hiran.
Japanese>English
付喪神
Limited edition sake at the standing drinking establishment "Kuragen Toyoshuku".
The sake is easy to drink, just as the shopkeeper said. It goes down smoothly. It's like going into an endless hell.
It was my second drink after my favorite "Arabashiri".
Now, let's go home. ❗️
Japanese>English
付喪神
The name of the brewery is 🍶🍶🍶🍶🍶🍶.
Raw material rice: Kitanishiki
Rice polishing ratio: 66
Yeast used:
Japanese Sake degree:
Acidity: 19-20% Alcoholic strength: 19-20% Alcoholic strength: 19-20
Alcoholic strength: 19-20 degrees
A gift from my daughter on her return home 🎁.
The acidity spreads and the umami follows.
It's been a long time since I've had Tamagawa 🍶 Yummy 😋.
Japanese>English
付喪神
This is my first sake.
The acidity covers the spreading umami.
It is delicious.
It was an intoxicating encounter.
Japanese>English
付喪神
The second cup is from Jikin ❗️
If it is available at the store, I would choose it without hesitation.
Nigori (nigori), shuwashuwa (soft), and full of umami (deliciousness).
It is delicious no matter what you drink.
Japanese>English
付喪神
Entered Osaka!
A little late for lunch.
It's a little late for lunch.
What shall I have next?
Japanese>English
付喪神
Rice: Akitsuho
Rice polishing ratio: 65
Yeast used:
Japanese Sake degree:
Acidity:
Alcohol content: 16%.
New Year's party at a friend's house. Low sweetness. It was served with oden prepared by a friend 🍢.
Japanese>English
付喪神
The following is a list of the most popular Japanese sake brewers.
Source rice: Hitachi-Nishiki
Rice polishing ratio: 55
Yeast used:
Japanese Sake degree:
Acidity: 15%:
Alcohol content: 15
Happy New Year 🍶🍶.
We look forward to serving you again this year 🙇🙇🙇.
Opened a bottle purchased last year at Segawa Sake Shop ❗️ Hatsu Morishima🍶.
Clearly dry ❗️
It's been a long time since I felt dryness in a sake that claims to be dry 🤭 This year is going to be a year of drunkenness 😄.
Japanese>English
ポンちゃん
Happy New Year 🎍 & congratulations on your first Morishima 🎉!
I see that the red label is dry 😳It looks like it would go well with sashimi👍.
I look forward to working with you again this year 🙏.
Japanese>English
ジェイ&ノビィ
Happy New Year 🌅🌅New Year's greetings to you too 🤗
I haven't had Morishima's dry red label yet, but I'm curious about the one I haven't had in a while 🤔I'll try to buy it next time 😊.
Japanese>English
付喪神
Pon-chan, I look forward to working with you again this year 🙇.
On the second day of leaving it at room temperature, when I opened the screw cap, the ginjo aroma spread in a flurry.
Japanese>English
付喪神
Jay & Nobby, thank you for your support this year 🙇.
My brother-in-law and I almost finished most of it with delicious taste 😋 Morishima, we were satisfied 🍶.
Japanese>English
付喪神
🍶🍶🍶🍶
Rice as a raw material:
Percentage of polished rice: 60
Yeast used:
Japanese Sake degree:
Acidity:
Alcohol content: 15
The sweet aroma spreads as soon as the bottle is opened. When you put it in your mouth, you will be overwhelmed by the umami taste. It finishes with a hint of bitterness. It has a clean finish. As the sake is drunk more and more, the initial umami weakens and the bitterness and acidity come to the fore.
The last sake of the year.
I recorded my alcohol intake on an app to check it. As expected, I'm starting to think about moderating my alcohol intake a bit😅.
Have a Happy New Year everyone!
Japanese>English
ポンちゃん
Good evening, Mr. Tsukemogami 🌙
I see there is an app to manage alcohol intake 😳may be good for healthy drinking... 🤔
Let's enjoy the sake life in good health next year😊Please have a drunken New Year 😊❣️
Japanese>English
ジェイ&ノビィ
Hello, mourning god 😃.
I'm sorry to hear about the alcohol management app... it's going to be a tough battle with yourself 😅 but it's important to be aware of it 🤗.
Have a very drunken New Year's 👋
Japanese>English
付喪神
Happy New Year, Pon. I look forward to working with you again this year 🙇.
The 💀 mark makes me think about turning down the alcohol a bit😅.
Japanese>English
付喪神
Happy New Year, Jay & Nobby! I look forward to working with you this year 🙇.
I consumed 1681 grams of alcohol in December 😅 Yikes 😨.
Japanese>English
付喪神
Rice
Rice polishing ratio: 60
Yeast used:
Japanese Sake degree:
Acidity:
Alcohol content: 16%.
Today it's cold... but at this temperature. It's cold 😅.
The smell of grain spreads as soon as it dissolves. The sake has a golden color when poured into a glass. Expectations are getting higher and higher❗️
The first thing you taste in your mouth is bitterness. Then sourness. The rice flavor is faintly felt. I wonder if the flavor will spread if it is heated. It is a sake that gives a good sense of maturity.
Japanese>English
付喪神
A little bit of rice and a little bit of black rice
Raw material rice: Gohyakumangoku (partly black rice)
Rice polishing ratio: 58% (Gohyakumangoku)
Yeast used: Flower yeast (Botan)
Japanese Sake strength: +1
Acidity: 1.9
Alcohol content: 15
This font is a proof of the flower yeast series. This one uses peony yeast, and it was Li Bai who compared the beauty of Yang Kui Hui to peonies. The label also says, "Think of the garment in the clouds and the shape in the flowers. Expectations are high for the beauty and taste of the sake.
The sake is made with purple-black rice, an ancient rice, as a part of the ingredients. Is that why it is not labeled as junmai sake?
When poured into a glass, the sake ripples a vivid light purplish pink color. The color appears darker in the photo, but it is lighter than "Ine Mangaka," which is made from the same ancient rice. Beautiful 😍.
The aroma is subdued. Sourness spreads in the mouth. It goes down the throat lightly. After that, sweetness comes out gradually. Then it finishes with an astringent taste 😋.
It looks pretty, but it is basically dry. Yanggui is also different from its appearance. ......?
Japanese>English
付喪神
🍶🍶🍶🍶
Raw material rice: Yamadanishiki
Rice polishing ratio: 45
Yeast used:
Japanese Sake degree:
Acidity
Alcohol content: 16%.
The aroma is muscat.
There are no bubbles in the glass and no sense of gas. The taste is thick, as it is only a pure sake. However, it has a beautiful flavor that goes down the throat easily. The robust flavor of Yamada-Nishiki is well balanced with a gentle sweetness. The sweetness is balanced with a lingering bitterness.
It is a delicious sake. Purchased at Okasora Honten. If I have a chance to stop by Sakaiminato, I would like to try other sake again.
Japanese>English
付喪神
Since the food was okonomiyaki, I drank TEPPAN (a sparkling clear sake that is single-mindedly devoted to okonomiyaki).
Dry and dry and dry !
It was too dry and did not taste like sake. I would prefer a taste with a little more rice flavor.
Japanese>English