まめうめ
Spring label. Gorgeous and mild aroma. It has a sharpness and went well with bonito tataki. Not recommended to be heated, but it was 👌 when cooled.
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まめうめ
The pink label evokes the arrival of spring. It seems to express the wings spreading at the moment of realization of something long awaited. The 100% edible brand rice of Yamagata Prefecture, Haenuki, is used. The taste of rice with a crisp gassy texture. They recommend sashimi and sushi, but when paired with 🍓 and Camembert cheese, the sweet and sour taste of the fruit seems to have increased.
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まめうめ
The liquor store went to the brewery to pick up a special sake that was pressed this morning on Mt.
It has a fresh sweetness when opened and a sharp aftertaste. The alcohol content is strong, so drink it slowly. It is also 👌 when heated. Serve with squid sashimi.
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まめうめ
It's a new brand launched by Haneda Sake Brewery in Kitayama, Kyoto in 2017. Both the 🌾 and yeast are from Kyoto.
It is easy to drink cold or warmed up, dry and easy to drink with good flavor. Be careful not to drink too much: ⚠️
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まめうめ
100% Hachitan-Nishiki produced in Hiroshima Prefecture. Tropical sweetness like pineapple. The alcohol content is 17% and it has a punchy sharpness. Easy to drink, but very drinkable.
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Koeigiku清海 Sukai
まめうめ
Fresh fruit flavor and clean finish that matches the fresh impression of the label and name. It is best paired with white meat fish carpaccio, etc.
Japanese>English
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.
Japanese>English
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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