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Today is special Junmai sake from Drunken Whale. We are having simmered chicken and radish, grilled squid geso, and millet clams in butter soy sauce 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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Today's event drink is a special junmai sake from Drunken Whale. Polishing ratio 55%, in-house yeast, low temperature aging. We are having grilled wagyu beef shabu shabu shabu, raw octopus shabu shabu shabu with ponzu and raw shirasu 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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Today is also Shibotan Ura Junmai Hiyoroshi, a light and dry Junmai sake with a nice sharp taste. We are having cod roe simmered with cod roe, fried yam isobe and grilled herring 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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Tsukasabotan裏司純米ひやおろし
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Take Today we are having Shibotan Ura Junmai Hiyoroshi, a crisp, light and dry Junmai sake. We are having grilled barracuda, fried shrimp, and seri nabe 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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Snow Kayasha Junmai Ginjo Hiyoroshi, Yamada Nishiki and Akita Sake Komachi 55% polished rice, slowly matured for over half a year. It has the richness and umami of junmai sake with a light, refreshing umakuchi taste. Today, I'm having meat and potatoes, simmered flounder, and horse mackerel with nameko mushrooms 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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Today we had special junmai sake from Drunken Whale, 55% polished rice, aged at low temperature with our own yeast and source water from Kagamigawa River. We had seasonal ginkgo, oysters in sansho oil, and chateaubriand tataki. #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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I'm having Tsukiyotan Senchu Hassaku, autumn limited hiyaoroshi with chicken and onion curry flavor, shrimp and Chinese cabbage with Chinese starchy sauce, and sashimi of tuna 😋 It's a very dry but easy to drink sake with a flowery aroma and full of flavor. #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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Today we are having Saku-no-Hana, Jungin Unfiltered Nama-Shu, Dry Ginjo with 😋 Chashu, Makogarei and Squid Sashimi, and Tuna Kama-Yaki.
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The seal seal label is cute on this special junmai hiyaoroshi, with a pleasant aroma, mellow flavor, and a crisp taste with good acidity. Rice used: Izu Sanzan (Yamagata), Miyamanishiki (Akita), Gohyakumangoku (Toyama) Polishing ratio: 60%.
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Ganki-no Ichi, with a strong rice flavor, mild aroma, full-bodied, and clean finish. Today we had Satsuma-age with leeks and salmon roe in soy sauce wrapped with cucumber, shiso leaves and nori seaweed 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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Tsukasabotan裏 純米ひやおろし
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Today we have Shibotan Ura Junmai Hiyoroshi, with a citrus aroma and juicy flavor. It is a light and dry junmai sake with a nice sharpness. We had meat and potatoes, fresh and whole seasonal akitogi grilled with salt, and finished with aji no namero (horse mackerel) 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
Japanese>English
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Take Today we had drunken whale special junmai nama sake 😊Jako tofu, boiled ebodi and Japanese carpaccio of sweet shrimp 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Tsujido #Fujisawa
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Suigei特別純米生酒
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Today we had drunken whale special junmai nama sake 😊Sirasu sansho oil tofu, beef tataki, squid and tuna sashimi 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
Japanese>English
Tsukasabotan裏 純米ひやおろし
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Today, we have Shibotan Ura Junmai Hiyoroshi, with a subtle citrus aroma and juicy flavor, with a dryness typical of Shibotan. It is crisp, refreshing and pleasantly light dry Junmai sake, vegetable stick with mentaiko mayo and seasonal mushroom soup with matsutake mushrooms 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Tsujido #Fujisawa
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The rice is produced in Yamaguchi Prefecture and the brewing water is soft water from the Nishiki River. It has a refined aroma and a gentle, light taste, making it perfect for autumn flavors. It is served with simmered taro, grilled salt fish, and grilled clams 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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Today we had Hana Hato, a smooth and gradually delicious junmai ginjo sake, simmered pumpkin, simmered ochibana, spicy mackerel, and peony shrimp 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Tsujido #Fujisawa
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Today we have Hana Hato, this label is a smooth and gradually delicious sake brewed with Hatsu😅Gin no Sato. The sake is junmai ginjo-genshu with an alcohol content of 16.5 degrees C. Rice used: Koi omachi (Hiroshima)
Polishing ratio (Kake rice, Koji rice) 55%, 55
Yeast: Kumamoto yeast. It was served with Hokkaido's local dish of chicken zangi while watching the World Championships in Athletics 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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Today
Sogen hiyaoroshi has been a long time coming! A Junmai Harazake from Noto in autumn with a powerful flavor that is mellow and full-flavored spreading. It has a strong flavor with a mellow mouthfeel and a full flavor spreading.
Alcohol content/17%, Sake meter rating/+3
Rice/Hachitan-Nishiki (Hiroshima)😊It is served with simmered sardines, Japanese beef tataki, and dalmatian squid 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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Hiraizumiフォーシーズン ひやおろし
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I've been repeating my sake recommendations 😅Today I had four season hiyaoroshi and had the seasonal fall fish, which is getting bigger and bigger 👍And I also had a salad and a combination of shrimp and tofu, then got some boiled peanuts 🥜 to snack on 😋 #yaohiro #yaohiro tsujido #tsujiido #fujisawa
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Today, we will drink chrysanthemum sake by floating chrysanthemum flowers on drunken whales😊 September 9 is "Chou-you-no-Sekku," one of the five seasonal festivals. These are the representative festivals to pray for longevity and immortality: "Jinki-no-Sekku (Seven Herb Festival)" on January 7, "Kami-no-Sekku (Peach Festival)" on March 3, "Tango-no-Sekku (Iris Festival)" on May 5, "Tanabata-no-Sekku (Star Festival)" on July 7, and "Chou-you-no-Sekku (Chrysanthemum Festival)" on September 9. Originally, it was based on the theory of the five elements of Yin-Yang, which was introduced from China in the Nara period (710-794). Odd numbers were considered to be auspicious Yang numbers, while the overlapping Yang numbers were thought to be Yin, so people began to receive life force from seasonal plants on days with odd numbers to ward off evil spirits. The five-day festival system of establishing holidays from the Edo period (1603-1867) was abolished during the Meiji period (1868-1912) and became established as a seasonal event. The day is named "Chou-you" because it is the day when the largest yang number (odd number) among the single digit numbers, 9, overlaps. Today's dishes are
I had fried sandwiched fried rice with pork, egg, and wood ear, and I heard that there is a custom to celebrate with seasonal chestnut rice 😋 #yaohiro #yaohiro tsujido #tsujido #fujisawa
Japanese>English