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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まめうめ
When the bottle was first opened, it seemed shy and distant, but after leaving it alone for a while, the acidity settled down and it became deeper and more floral when heated. As the name suggests, it is more like a cherry blossom that blooms after a few days in the bottle.
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まめうめ
It's now Risshun, but Snowman ⛄️ sake.
It was so fizzy that it spilled out when opened, probably because it had been sitting for a while. The brewery's website also says that it becomes more gassy as time goes by. It is fresh, crisp, and good as an aperitif.
It is reasonably priced for a small sake.
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まめうめ
Sweet and savory like cooked rice. It is also suitable for warming up. A cosy everyday sake.
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ひるぺこ
Good morning, Mame-ume-san! I want to drink Matsu no Tsukasa Junmai Sake 😍I guess it is a good sake with good cost performance and suitable for heating 👍I'll drink it next time 💕.
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まめうめ
Good morning, Hirupeko. I thought it was better warmed up. It's a casual and unassertive type of sake. Please give it a try!
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まめうめ
Both the milled rice and the hanging rice are Yamadanishiki. A blend of Junmai Daiginjo with 35% polished rice and 50% polished rice. Winner of the gold medal in the National Heated Sake Contest. Dangerous sake that goes down easily in a glass when cold. It is even mellower when heated. Can be served with a wide range of dishes.
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AizuhomareKITAKATA TERROIR EPISODE I
まめうめ
All ingredients are Kitakata-produced Yamada Nishiki, and the rice malt is also Kitakata-produced rice. We can feel the enthusiasm of the farmers who challenge Yamada-Nishiki in Kitakata. It has a melon-like sweet aroma with a slight sharpness. It is best served with Namasu with carrots and kiriboshi-daikon, black soybeans, Chikuzen-ni, sauteed cauliflower, and more. There seems to be up to EPISODE 4 with different rice and milling ratios. It might be good to compare with the other lineups.
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まめうめ
It's been a while since I've had a drink at home due to a series of dinners. We had a dinner party and drank at home. I was shocked when I first started drinking sake, and it has a caramel-like aroma. I want to pair it with oden. I got a bottle so I can enjoy it for a while.
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まめうめ
Takeaway from Brahma (2). Tokishirazu. Since the start of the season, things have been hectic, so we relaxed and breathed a sigh of relief with a lukewarm sake.
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Shinsen純米吟醸 旨口
まめうめ
Azuma Shuzo, a nationally registered tangible cultural property sake brewery in Komatsu City. It is not deep in aroma or flavor, but it is easy to drink and has a refreshing aftertaste. It is easy to drink and has a refreshing aftertaste.
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まめうめ
We took home a few bottles directly from the brewery, Kato Kichihei Shoten, which has won numerous awards at international competitions. It has an aromatic and umami flavor when hiya (hottest sake) and smooth when lukewarm, both with a deep lingering aftertaste.
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