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Drinking at home. Steady goodness 🍶.
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With my eldest daughter at "Uoki" in Roppongi.
It was the best.
A memorable drink 🍶.
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Sake brewing that makes the most of food.
Established in 1920, the brewery is located in Saijo City, Ehime Prefecture. Saijo City in Ehime Prefecture, where the brewery is located, is famous for its famous water, located near the highest mountain in western Japan, Mt. Ishizuchi, and is located in the Saijo and Shuwa Plain grain-growing areas, making it a very suitable climate for sake brewing. In 1999, the Toji system was abolished, and the brewery's slogan is "brewing for customers who love Ishizuchi," and all employees work together to brew Ishizuchi sake under the creed of doing reliable and careful work.
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Drinking at home. Stable taste. Personally, it is the best sake for home drinking 🍶😍.
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宅飲み
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Meguro That's it.
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That's it, the original
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宅飲み
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Kameizumi Junmai Ginjo-Ginjo Harajuku CEL-24 Nama-Shu is produced by Kameizumi Shuzo in Kochi Prefecture.
Characteristics: It uses a yeast called "CEL-24" developed at the Kochi Prefectural Industrial Technology Center, and has a fruity aroma reminiscent of apples and pineapples, and a well-balanced flavor of sweetness and acidity.
Drinkability: With a refreshing white wine-like taste and a relatively low alcohol content of 14 degrees, this sake is recommended for those who are not accustomed to drinking sake.
Ingredients: Junmai Ginjo-nama sake made from Hachitan-Nishiki rice grown in Hiroshima Prefecture and polished to 50%.
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Tenmei is a famous sake from Fukushima Prefecture.
It was modern, gorgeous, and as fruity as Jyushiyo!
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AramasaNo.6 X-type
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Shinmasa No. 6 is a Japanese sake brewed by Akita Prefecture's Shinmasa Shuzo. This is a particularly auspicious sake, called "Shinnen Junmai Shiboritate," which is shipped on New Year's Day each year.
Information about this sake is as follows
Features:.
It is made with Association No. 6 yeast, which originated from Shinmasa Shuzo, and has a fresh, fruity aroma and a sweet, sour, and refreshing taste.
Kind:.
No.6" is available in R-type (Regular), S-type (Superior), X-type (eXcellent) and other types, each with different characteristics.
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This sake is called "Jyushudai Nakadori Junmai Ginjo Banshu Aizan 1800ml.
Jyushidai" is a popular sake produced by Takagi Shuzo, and can be purchased at a fixed price only at authorized dealers.
It is one of the "Nakadori Junmai Ginjo" series and is made from "Aizan" sake rice.
The label of the Aizan-use sake has a copper-colored foil stamping, which is different from those using Yamadanishiki or Omachi.
It is characterized by a fruity aroma, clear sweetness, and a light, refreshing throatfeel.
It is also appreciated as a good match for seafood, meat dishes, and other dishes that are a little darker.
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Wakanami Junmai Ginjo Kotobukinmu is a Japanese sake produced by Wakanami Shuzo in Fukuoka Prefecture.
It is characterized by a fresh ginjo aroma like lychee and muscat.
It is a junmai ginjo-shu with a good balance of rice flavor and acidity, and is very comfortable to drink.
It has a good sharpness, and you can enjoy a clean and refreshing aftertaste.
The aroma is described as a mix of blue acidity with grapes and bananas, with a sweet and sour taste that gently swells and quietly recedes in a tranquil drinking experience that is wonderful!
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Nichinichi Akitsu Yamadanishiki is a Japanese sake produced by Hibi Jozo in Kyoto.
Characteristics: 1.
Only Yamadanishiki grown in the Akitsu area (Nishidomura and Furuya-mura areas), which is considered to be one of the best areas in the Tojo area of Hyogo Prefecture for growing high-quality Yamadanishiki, is used for this sake.
Taste:.
Although fire-aged, it has a fresh atmosphere, with a soft spread of umami and sweetness. It is characterized by a sense of balance that is neither too spicy nor too sweet, and a gentle, beautiful acidity.
Sake Brewer
Hibi Jozo, a sake brewery in Fushimi, Kyoto, was founded by Hidetsuhiko Matsumoto, the former toji of Matsumoto Shuzo.
Concept: "Sweetness", "Aroma", and "Flavor".
The aim is to create a sake with as little sweetness, aroma, and alcohol as possible, so that a bottle can be enjoyed with a meal.
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This was the first time I had it and it was absolutely delicious.
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20 kan of rice topped with 7 drops of water
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Ryugetsu and Souhoku, the latter is my favorite, but rare sake and delicious food are also available!
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Extra for starters. The main round arrives at the beginning of the month, so there was a waiting list at the end of the month!
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