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The fantastic Black Label is served in a shabu-shabu hot pot.
The sake goes down smoothly, with a pleasant aroma and a delicious flavor. The vegetables and meat were both delicious.
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Koshino Kanme is served with boiled Umazura-hagi.
It was served at room temperature, but was easy to drink and the ginjo aroma could be felt even after several glasses.
We also added oden and boiled prawns to our snacks and enjoyed them.
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Tobiroki is served with sashimi of tuna.
Since it is a cold sake, it was easy to drink with a soft and fluffy aroma.
It went well with the tuna sashimi, and was a good match with the fried mushrooms with butter that I ordered as an additional dish. I had to have another glass of this sake as I thought it was a sake with deep pockets. Be careful not to drink too much.
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Otokoyama is served with three kinds of omiyaki.
It has little aroma, but its dry taste and lingering aftertaste go well with simmered dishes.
We enjoyed it as a mealtime sake.
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Mansaku no hana is served with boiled oysters and ponzu (citrus juice). It is a good sake with a pleasant aroma and a flavor that spreads in the mouth without any habits. It is also good with boiled oysters, so it might be good with nabe dishes. I was told that the label looked like a sake made for a test.
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Koryu 皚 is served with seared sashimi of mackerel.
It has a slight effervescence and a boiling flavor on the palate, and the aroma of the seared skin is a nice touch.
I think it would be interesting to enjoy it as a food sake with kushikatsu or other fried foods.
We enjoyed it very much.
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We had the Takashi no Tsukasa Hiyayogoroshi with Yakitori.
For some reason, the refreshing aroma made me think of green apples. The refreshing aftertaste made it easy to drink without any habit, so I enjoyed it in between the skewers.
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We will have Kitaro Chaya Jungin with three kinds of Gohtamami.
It has a subtle aroma and a lingering aftertaste that follows you for a long time.
It is very good with vinegared mackerel and isogai, and we enjoyed it very much.
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We will have Teioh at night with hot sake, beef shigureni and boiled egg.
Because it is heated, the aroma of the royal sake increases, and the drink makes you feel poka-poka. The sweet shigureni and the robust flavor of the sake softened the sweetness of the beef and made me feel warm.
I ended up having another glass of hot sake.
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Shinomine is served with yakitori.
Because it is well chilled, the aroma is cool and the delicious aftertaste is nice with the fat from the chicken wings.
It was an enjoyable sake to pair the skewers with the aftertaste of the drink, or to savor the mouthful of skewers and sake with a little bit of it in your mouth.
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Kamikimoto is served with boiled fish.
The aroma is a classic sake, clear, dry, and easy to drink. It is easy to drink and goes well with boiled fish, so we finished the cup in no time.
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Hana Hato Kijo Sake is served with boiled egg.
It was a sweet sake with a gorgeous aroma until the end of drinking, thanks to the glass. This is a sake for those who say they are not good at sake.
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We had the Shichibon-yari with pickled vegetables.
I enjoyed the taste of the sake after drinking it. It would be good to eat meat with sauce after drinking sake, instead of drinking sake after eating snacks.
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The "Mother" had a fluffy and gorgeous aroma. It was sweet with a slight sourness, and I was convinced by the shopkeeper's words, "We have prepared a selection that goes well with it. I heard that the black and dry wines are completely different, so I am looking forward to trying those as well.
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Kure is served with hoba-yaki.
It is chilled so there is not much aroma, but it is firmly dry. It has an aftertaste that washes away the sweet miso taste. We enjoyed it as if we were tasting the snacks and then sipping the sake to reset the palate.
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We will have Sashimi with Minamikata.
The sake was a bit dry, and I felt that I could savor the taste of the sake in my mouth and drink it in small doses. The sashimi was served without soaking in soy sauce, so I enjoyed the sake and the snacks in a good mood.
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Kinjaku is served with shellfish sashimi and sushi.
It is a good sake with a strong aroma even though it is cold, and a pleasant acidity spreads in the mouth.
As the meal progresses, the acidity begins to bother me, so I thought it would be better to drink it as an aperitif.
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Hiokizakura is served with seared local octopus.
This sake has a subtle aroma and a strong flavor. I remembered that it was recommended to me in Shimonoseki as a sake that goes well with smoked fugu (blowfish).
It went well with the seared octopus.
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I will have the MACHO down to the green onion.
The first bite was spicy, but as I continued with the skewers, the fat and sourness of the chicken was a nice touch.
When I told the owner that the label was amazing, he told me that there were many other kinds of people on the label.
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I will have Yokoyama with a set of pickles.
According to the restaurant, it is not sweet, but umami, easy to drink, and the chopsticks go right along with it. The set came in larger quantities than expected, so we were half in anticipation and half in awe of how many cups we would be able to finish.
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