まめうめ
Sweet and sour like plum wine or apricot wine.
Mashed baked sweet potato, yogurt. I paired it with raisins and cinnamon powder.
According to the product introduction, it goes great with ham sausage and pizza.
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まめうめ
100% Aizan, 50% polished rice, 16% alcohol.
It has a nutty aroma and rounded sweetness, but the aftertaste is sharp. It is a good match with well-flavored simmered dishes such as inari-zushi, which will neutralize the flavor.
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まめうめ
At Kinonene omoya, a restaurant renovated from a 300-year-old main building into a modern Japanese-style restaurant. Today's drink comparison set: Junmai Ginjo Hanayaka, Junmai Yawaraka, and Umakara Polished 80%. The set included a boxed meal with local ingredients based on the theme of the 24 seasonal divisions of the year. Enjoy a moment of temporary elegance in a relaxing space with a view of the courtyard. It is a 10-minute walk from Minami-Shuzui Station, an unmanned station 25 minutes from Chiba Station on the JR Sobu Line. The brewery does not offer reservations for brewery tours, and we would like to visit again at a different time of the year.
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ひるぺこ
Good evening, Mame-Ume-san. The sake brewery in Koshi has been renovated to a modern look and it looks amazing. I would love to visit 💕The logo has also been renewed and I am looking forward to the future😊.
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まめうめ
Good evening, Hirupeko. Thank you for your comment. I had limited time to stay, but there are cafes and camping facilities, so I think you will enjoy staying here~. I should have drank more alcohol, lol.
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まめうめ
Low alcohol nigori sake, like makgeolli. It has a low fizzy taste.
It seems to be recommended for barbecues and camping, but I paired it with kimchi at home.
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まめうめ
Junmai Daiginjyo that gives you a sense of dignity after the first sip. It has a refreshing taste with a gorgeous flavor. It is easy to drink and you may end up drinking too much of it.
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まめうめ
Urasato Sake Brewery's local brand Kirizukuba. It is light, soft, and gentle. The fullness can be felt more when drinking it in a daiginjo glass.
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まめうめ
It is said to be read as "Reisu Iyamizo". It has a light, dry, and refreshing taste when hiya (hotta-ya). When heated, it becomes fuller and more voluminous with a crisp finish. I can only imagine what it would go well with, like soba miso at a soba noodle restaurant or itawanawa.
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まめうめ
It is dry and sharp, but also full-bodied. When heated, it mellows out but has a sour or bitter aftertaste. It might work better with food.
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まめうめ
Sweet and sour like yogurt, like yakult. Would go well with ethnic dishes.
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まめうめ
100% Hyogo-Yume-Nishiki, 17% alcohol. Warmed, it has a rich acidity that spreads gradually. It goes well with rice with tsukudani of aosa and sansho (Japanese pepper).
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まめうめ
The green color of the label suggests melon🍈. The aroma and juiciness are exactly the kind that would double when combined with the flesh of the fruit. As an after-dinner drink, the sake alone has a gaseous and well-balanced future.
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まめうめ
This is a limited edition sake that I purchased at the brewery's direct sales store. It is a junmai sake matured for one winter in the power spot of Bunge Pass in Ina City, Tamako❔ with a zero magnetic field. It is meant to be heated, so we paired it with oden. It has a mild acidity and a refreshing flavor that is pleasant on the palate.
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まめうめ
Comparison of different Mikotsuru rice. Hitogokochi is a contract-cultivated rice. The color of the label gives the impression of citrusy freshness and acidity, and there is a nutty aroma. After bottling, it seems to have been sterilized by heating in hot water and then quickly cooled down, so it has a gaseous taste even after heating. It can be served with Namasu (sweet soybeans) pickled in apple vinegar, Kuromame (black soybeans), Matsumaezuke (pickles in Matsumae), and other dishes for Osechi (New Year's festivities).
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まめうめ
I finally got out of the recuperation period after falling ill at the end of the year. I sipped a cup of sake. Even though it is hi-ire, it has a slightly fizzy taste. You can feel the umami of the rice. It would be better heated. It's been a while since I've had sake, and it really sinks in. It is only with good health that we can drink good sake. I hope I can find good sake again this year.
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ひるぺこ
Happy New Year, Mame-Ume-san! I see you were sick at the end of the year 😣Health is important for drinking really good alcohol😌.
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まめうめ
Happy New Year, Hirupeko, I posted this on the 28th because I had been writing it down and I've actually been sick since Christmas. I want to take care of my health and have a good drink. I look forward to working with you this year.
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まめうめ
At the store of Mikotsuru Sake Brewery, a reborn brewery in Shimosuwa. I bought the whole can thinking I could enjoy it warmed up! I bought it thinking I would enjoy it warmed up, but ended up drinking it cold before warming it up. It is refreshingly dry and easy to drink. I'll save the other rice junmai ginjo series for the New Year.
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まめうめ
On a business trip to Sendai for the first time in a while. As the label says, it has a sharp, yet core flavor.
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まめうめ
At Hasegawa Sake Shop in Tokyo Station after visiting Kashima Shrine. I felt the freshness that is typical of new sake, which is unpasteurized and flows out naturally. Exorcising the bad luck before the New Year. Get your mind in order.
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まめうめ
This is a limited edition sake that was purchased at the brewery's store. It is an unfiltered unpasteurized sake with a rice polishing ratio of 70%. It has a slight carbonation, melon and banana sweetness, moderate acidity, and a citrus-like aftertaste. It went well with buri daikon, daikon yuzu namasu, and daikon-based dishes.
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まめうめ
@Bar de Mitomi
First business trip to Hokuriku in a long time. When was it built? Sake bar in a new commercial building @ Toyama Ekimae. Electronic payment only. Today's recommendation: Gen no Taki Hatsushibori from Koukokuharu Sake Brewery! The name sounds like it will be a big hit. I wanted to take some home, but was told that it is not recommended to be carried at room temperature for long periods of time, so I gave up. Apparently, she is the first female toji in the prefecture.
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Imanishikiおたまじゃくし 特別純米 ひやおろし
まめうめ
Following Nakagawa Village's Tamako, which we drank previously, this special junmai sake is made from Miyamanishiki rice produced in the Iinuma terraced rice fields. It has a soft mouthfeel and a crisp, dry finish. Serve with simmered sardines with mirin-dried egg.
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