くまくま
Tonight we start with Niseko in Hokkaido at Takataro's, celebrating its 14th anniversary💛.
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Last, my favorite, Tanaka Rokuugo made with Yamada Nishiki from Itoshima: ❤️
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Next, the No. 6 X-type🩷 of Shinsei
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Next is my favorite ash 🖤 in Shinsei.
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Nichinichi第四酒造期 旧米田村産山田錦
くまくま
Tonight we start with a new sake made with Yamada Nishiki from the old Yoneda Village from our favorite Nichinichi: ❤️
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くまくま
The last is Oumachi from Nishinomoto, Nagano💛.
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くまくま
Next, Naotora no Omachi💙 from Nagano, Japan
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くまくま
Saturday afternoon drinking started with a new spring sake from Kangiku💛.
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くまくま
Last, Koganezawa Junmai Ginjo with Omachi from Miyagi
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くまくま
Next up was a Junmai Daiginjo from Shiga, Matsu no Tsukasa💙.
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くまくま
Next up is another unfiltered, unpasteurized sake made with edible rice (Koshihikari) from Shirakikyu, also from Kyoto 🖤.
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くまくま
Next, Aizan Junmai Daiginjo💚, also from Kamizo
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くまくま
Tonight, we start with spring sake from Kyoto from Kamikura, which is not easily found in Tokyo 🩷.
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くまくま
Last, from Kyoto, Sawaya Matsumoto's Morihashi-Go Mangoku 💛.
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くまくま
The last Sunday lunchtime drink of the year was Blue Label Yamadanishiki from my favorite Nabeshima 💙.
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くまくま
Last, Sukai💛 of Koei Chrysanthemum from Saga
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くまくま
Next up is the Hitakami super-harsh junmai sake that goes great with sashimi: ❤️
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くまくま
Tonight's three sake tasting starts with a spring sake from Ibaraki by Raifuku 🩷.
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くまくま
Last is Mimuro Sugi's limited edition, unfiltered, unpasteurized sake made with dewy leaf style 🧡.
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Tanakarokujugo白糸✖︎花の香2025
くまくま
Next, a limited collaboration sake 🩶 between Tanaka Rokugo and Sancho
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