まめうめ
Fruity sweetness with a clean finish.
An all-around dining sake for simmered and grilled dishes. It is easy to drink.
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まめうめ
This Junmai Daiginjo is made from 35% polished Yamadanishiki rice produced in the special A district of Hyogo Prefecture, stored at -5℃, and aged in ice temperature for 1 to 2 years. It has a clear aroma, elegant and soft taste, and a sweetness like apple and pineapple. It also has an apple-like, pineapple-like sweetness.
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まめうめ
Daiginjo with a rice polishing ratio of 45. It is an elegant mid-meal sake with a sharp taste. It is more comfortable when heated lukewarm. We had it with Sendai Seri hot pot that we ordered.
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まめうめ
Even though it is unfiltered, it has a low alcohol content and is easy to drink with a pineapple-like, citrus-like flavor. Serve with marinated celery and apple, simmered radish, etc.
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まめうめ
Junmai-shu unadulterated sake made with Yamadanishiki produced in Naka Izu.
It has a fresh melon-like sweetness typical of new sake with a dry and crisp finish. It is recommended to be served cold. It is also good lukewarm when heated.
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まめうめ
A limited quantity winter product recommended by a passing liquor store.
Caution when opening: ⚠️ contains carbon dioxide gas.
Not too sweet, strong attack, fresh nigori sake. It seems to go well with Chinese and fried foods.
It is also recommended to be heated, so I would like to try it when the bubbles settle down. ⇨Changes to fuller when warmed.
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まめうめ
100% Omachi produced in Okayama Prefecture. Because it is brewed with ungraded rice that has not been inspected, it is not designated as a sake with a specific name, but rather as a sake.
It is said that it is commonly called "Ura Hyakugakumon" or "Ura Sae," a mirror image of Hyakugakumon. The taste is sharp with Omachi's characteristic umami. I thought it would become fuller when heated, but there was no lingering aftertaste. Give it some time. When lukewarm, it was a little savory.
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まめうめ
Both the label and copy are unique and eye-catching,
This is the first brand we have encountered that allows you to enjoy the changes in omachi. Omachi from Okayama Prefecture is brewed with Shizuoka yeast in Shizuoka Ginjo style. It has a melon-like, loquat-like fruit sweetness and a gentle mouthfeel.
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まめうめ
This sake was served at an Italian restaurant that promotes local production for local consumption, and is a limited edition sake made with Chiba rice. It had a refreshing acidity and went well with the Chiba-grown eel.
Although we were in the neighborhood, we gave up the idea of going to Kangiku Meikozo because we were told that we might not be able to buy sake there.
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まめうめ
I bought it for the naming and label. It has a mild flavor with a bit of herbal bitterness.
The transparency or acidity is low, giving a gentle impression.
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まめうめ
A famous oden restaurant in Kanazawa that is a must for Kikuhime lovers. The lineup ranges from hiyaoroshi (cold sake) to a lineup that cannot be found in the Kanto area. There are many other things I want to eat besides oden. I will have to come back!
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まめうめ
The first sake to be drunk at home in a while is a new product from Kikusui Shuzo: Shiboritate junmai nama sake. Kikusui Funaguchi has been a long seller for over 50 years, but this is an unlikely junmai sake in an aluminum can. It starts out with a bang, but it blends well with food and is well-balanced. You will finish a can in no time. If I had stopped here, I would have had the right amount.
They recommend pairing it with Chinese food. It seems to go well with dumplings.
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まめうめ
Mutsu Hassen IRARIBI from the Hachinohe Sanja Grand Festival.
It was created with the image of a "fisherman's sake," and was a perfect match for sticky seafood such as scallops, kombu-majime (kelp-fringed flatfish), and hoya (dried mullet roe),
It was so good that I couldn't help but drink too much of it.
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まめうめ
Gentle bubbles with a malty taste. It is like pineapple and peach. I wonder what to match it with. There might be a best match.
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まめうめ
It's been a while since I've had sake at home. I got this seasonal sake the other day after tasting it at a pot store in Narita. It was a bit of a sizzle when it was first uncorked. It was sharp but not light, leesy, and the flavor was a bit sweet, sour, and complex, but it went well with white sashimi ✖️ salt ✖️ and olive oil.
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まめうめ
Canned Comparison of "Ichihodzumi" and "Momota" Junmai Sake Cultivated in the Company's Own Rice Fields. Ichihodzumi is so light that it is hard to believe it is an Akita sake.
It is very light. Is it more of the mother's Koshi-tanrei gene?
On the other hand, Momota is a gorgeous sake with an assertive aroma, with both parents using Yamada-Nishiki. They are completely different types of the same brand.
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まめうめ
Made with "Hyakumangoku no Shiro," Ishikawa's newest rice suitable for sake brewing, and Kanazawa yeast. It has a gentle touch and a clean aftertaste. It goes well with sushi rolls with amazu (sweet vinegar).
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まめうめ
Traveling Sake Pairing - World Cuisine and Kubota. This is the first time to confront multiple brands of Kubota only. It is fun to match it with other than the designated pairings.
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まめうめ
I was attracted by the spring-like label at a nearby liquor store. It says that the sake has a sour taste like a lemon, but it is more of a savory sweetness and freshness derived from koji, with not much of a lingering aftertaste. I would recommend it to freshers who are not familiar with sake.
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まめうめ
Rich liqueur blended with 50% thick yogurt and Junmai Daiginjo.
Can be served on the rocks or with soda. Do not drink too much.
Good with ripe strawberries🍓, camembert cheese and cervatico salad.
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