Take
Today we had our standard Otokoyama Junmai Namaishu. We had hamburger steak, sauteed chicken with onion sauce and satsumaage 😋 #yaohiro #yaohiro tsujido #tsujido #fujisawa
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Sake made from rice grown with less fertilizer, it has a nice sharpness and is easy to drink without getting tired of it. The rice is 100% Gohyakumangoku and the rice polishing ratio is 45%. I had it with fried vegetables, chicken, and pork skewers 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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Myoko from Niigata, mellow and elegant ginjo aroma, rich rice flavor and noble taste😊Edamame, grilled chicken wings with salt, grilled scorpion fish with salt 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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Today we are having drunk whale again, sharp aftertaste, full flavor, fresh acidity😊cooked scorpion fish, minke whale, fried chicken 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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Today's sake is drunken whale, 55% polished rice, brewed at low temperature with our own yeast, and goes well with food. We are having it with dashi-scented otoshi meatballs, salad, and makogarei sashimi 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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Today it's Otokoyama, with a crisp, refreshing taste with a hint of sweetness. We are having a salad with appetizers, grouper and daikon radish, and black mullet 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
Japanese>English
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Today we are having a special Junmai sake with a sharp aftertaste, a drunken whale special junmai sake with a full flavor and a fresh acidity. We are having hijiki with chicken, grilled herring, and sashimi of a bluefin squid 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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Shibotan sealed sake again today, clean and light on the palate. We had beef tataki, local horse mackerel sashimi, squid and tuna sashimi 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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Today we're having Shibotan sealed sake, clean and light on the palate. We are having fried and soaked chicken and eggplant, stir-fried Hokkaido wild Ainu leeks and pork, and sashimi of tuna 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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Today's sake is also a special junmai sake with a sharp aftertaste, good as a food sake. Today we are having fried chicken with gyoja garlic, simmered gindara and cod roe with cod roe 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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Suigei特別純米生酒
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It is brewed at low temperature with its own yeast and Kagamigawa headwaters. It has a deliciously crisp aftertaste, a moderate aroma, and a unique acidity that makes it ideal as a mid-meal drink. Today we had Hokkaido soy bean curd with baby sardines, broccoli salad, and pickled small horse mackerel 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
Japanese>English
Tsukasabotan純米吟醸酒 「封印酒」
Take
Shibotan Junmai Ginjo "Seijinshu" is characterized by its light sharpness, fruity aroma, and refreshingly light mouthfeel. Seijinshu" has the characteristics and dignity of a ginjo-shu, and is shipped in a special lightproof bag approved by the headquarters of the Japan Famous Sake Brewers' Association. Lacquerware is called "japan" in English and is a unique Japanese craft. The label is said to be a peony flower in the style of "Tosa Ancient Lacquerware" made by Toyosui Taneda, a lacquer craftsman in Kochi in the early Meiji period. Today we are having it with red tongue flatfish and simmered angler's liver!
😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
Japanese>English
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The day before was Shibotan, so we went with Otokoyama. It was sharp, refreshing, and served with simmered chicken and daikon, salmon and ankimo meuniere 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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The 6th glass of Funaka Hachisaku is Junmai Super Dry! It is a royal Junmai sake with smooth taste, served with steamed clams 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
Japanese>English
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The fifth cup of Tsukasa Botan is Hana! A 10% blend of Nama Moto Junmai sake. It has a refreshing melon-like aroma and a full yet light and refreshing mouthfeel. It is served with Aji Tataki and Squid Mentaiko. #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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It was a horse mackerel 😅.
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The fourth cup of the Tsukasa Botan no Kai is Kamawanu. It is made with the "kamawanu" pattern favored by Kabuki actor Danjuro Ichikawa VII. It is made from Yamada-nishiki (Yamada brocade) in the "Nama-moto-zukuri" method, in which lactic acid bacteria are grown from scratch in the process of grinding the rice called yamahoshi (wholesaling). It has a dry, mellow aroma, a deep, rich flavor, and a crisp aftertaste. Bonito as garnish #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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The second cup is 20% koji determines 80% flavor, also fruity and gradually dry 😊. The third cup is Junmai Ginjo Sealed Sake, carefully wrapped in a paper bag, soft, well-balanced and easy to drink. #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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Tsukasabotanデライトスパークリング
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Today is the day to enjoy Shibotan! First up is Delight Sparkling, sweet with CEL24 yeast, fermented in the bottle. Fruity and good before dinner 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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