Kinoenemasamune純米吟醸 夏の香
としひこ
The fourth was Koshi from Chiba. A cool bottle of summer sake. It's nice.
We finished the day with a bottle of Jikin and five gou 🎵.
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としひこ
The third one is sake from Ehime. Have you ever had sake from Ehime? 🤔
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Tokai Zakari特別純米 山田錦 瓶火入れ
としひこ
From last week's Sushi Matsuura, I had something I'd never had before: the second was Higashi Kaimori.
The second one is Higashi Kaimori, a sake from Futtsu. Sake from Chiba is becoming more and more popular these days. Kangiku is also popular.
This sake also has a classical name and character, but it looks modern. It seems to be popular.
Japanese>English
としひこ
From last week's Sushi Matsuura, I would like to introduce some sake that I have never had before. First, Yamashiroya.
A brand I had never heard of. It is a sake from Nagaoka. As the concept of this sake is to accompany a meal, the sake itself is not so assertive and complements the meal. But it is also delicious on its own. It is my favorite type of sake these days.
I am going to Niigata next month, so I have a lot to look forward to. I'm sure there will be a lot of unknown delicious sake!
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としひこ
Sake I bought in Toyama. My favorite, Hounami from Uozu Sake Brewery. It is a green one made with Miyamanishiki from Akita Prefecture.
I think this series of HONAMI is the best food sake to complement any food without being too assertive. I am sure that is the concept of ❓️🤔
It may not be a national brand, but it is a very good sake.
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としひこ
Today, the Rokunoso of Yamadanishiki arrived, so I decided to have the Gonoso that I had in stock.
It always tastes like it's from the land of production...no matter what time of year you drink it. Delicious ♥️
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としひこ
I've never seen Houou Mida's label.FLY HIGH 2nd means there was also a 1st. I had no idea... ^^;
It is quite effervescent and shwashy. I have an image that Hououmida is generally sweet, but this one is restrained. Very good as a food sake 🍶 I liked it 🎵.
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ジェイ&ノビィ
Hello Toshihiko 😃
Mikumari-chan! It came out last year and it's delicious 😋 As you said, it's not too sweet in Mida's and we love it too ‼️
Japanese>English
としひこ
Houou Mita is my original favorite brand, but this is also good! By the way, what is Mikumari? 🤔
Japanese>English
としひこ
Junmai Ginjo by Tobiroki. It has been a long time since I have tasted Tobiroki itself.
It has a moderate sweetness that is well controlled, and the smooth drinking makes the 16% alcohol content seem almost imperceptible, making it easy to drink. It's a quintessential taste.
It's a pity that it's almost impossible to find! I'll be back soon 😢.
Japanese>English
としひこ
Another version of Akitsuho, the flagship of Kaze no Mori. They changed the design and made it on a trial basis this time, but they are having a popularity contest with the original, so depending on the results, this one may replace it ❓️🤔.
The back label says to compare them, but I only bought this one, so I am not qualified to vote: ‼️🤣.
It has a banana-like aroma.
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としひこ
I had something to do in Ginza, so I went for lunch.
My first visit to Sushi Kiyoshi and my third 🍶.
Tenpyo Junmai Daiginjo. This luxurious sake is made from Tojo Yamadanishiki rice polished up to 35%. It's Tenpyo, so of course it's delicious! 😆 Gorgeous aroma and elegant sweetness. 😆 It has a gorgeous aroma and an elegant sweetness that everyone seems to agree is delicious.
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としひこ
I went to Ginza to do some business and had lunch ☀☀☀.
The second 🍶 at Sushi Kiyoshi, which I visited for the first time.
Kubota Yamahai and Hekiju. I miss it.... Kubota was very popular during the sake boom of long time ago. Midoriju and this Hekiju were especially hard to find. I've never been able to get my hands on a bottle of Kubota, though it's common to buy it now, but it's delicious 😆 I guess it's been updated to be more modern. Seems different from what I remember from the distant past 🤔.
Tiger prawn in consomme. It is a specialty of this restaurant. The consomme has been poured and poured since the restaurant opened. It is like the sauce of an eel restaurant.
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としひこ
I went to Ginza to do some business and had lunch ☀☀☀.
First one 🍶 at Sushi Kiyoshi which I visited for the first time.
Gunma skunk cabbage. It has a nice aroma and flavor, but not too sweet, and the finish is clean and crisp. Superb food sake 🎵
Before the nigiri, we compared the rice. They use three different types of rice depending on the ingredients. It's very elaborate.
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としひこ
Just a few of the drinks from last week's trip to Toyama that I have not posted here....
Eden by Chiyotsuru, which may not be a major sake in Tokyo, but is very popular in Toyama and is fought over by many.
It is made from 100% Tominokoso produced in Namekawa and limited to 1,400 bottles. It is limited to 1,400 bottles and has a high alcohol content of 18 degrees.
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としひこ
Just a few of the drinks from last week's trip to Toyama that I have not posted here....
Raijin Kijin Hagiwara is the second one. Ariiso Akebono from Himi. This is a label I have never seen before. This sake is made from Shunyo from Himi and Yuyamanishiki from Toyama. It has a gorgeous aroma, as if it were a jun-dai.
Japanese>English
としひこ
Just a few of the drinks from last week's trip to Toyama that I have not posted here....
Following the yellow one we had at Sushi Daimon, we had a green one at Raijin Kijin Hagiwara. This one is Miyamanishiki.
It is a refreshing and easy-drinking sake that is ideal for a meal. It is a perfect food sake with a refreshing taste. The HONAMI series is really good.
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としひこ
Just a few of the drinks from last week's trip to Toyama that I have not posted here....
L'evo, tucked away deep in the mountains of Toga Village, was the only sake that came up for pairing 🍶.
A sake with a touch of nigori. The alcohol content was a whopping 19 degrees! But I don't think I felt that much alcohol. Nigori is easy to drink.
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としひこ
Just a few of the drinks from last week's trip to Toyama that I have not posted here....
Uozu sake at the famous Sushi Daimon restaurant in Uozu. A relatively new brand from the Uozu Sake Brewery, Honami's Akita Sake Komachi. It is named Yellow.
Every Honami sake is delicious. It is also easy to pair with a meal.
Toyama in spring is the second of these ✨✨.
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としひこ
The one I had a while ago. The last of the sake I had at Matsuura's that day. The real rusbos? LOL!
I haven't had a Jyushiyo in a long time. It's not easy to get it, and I don't order it even if I see it at a store.... I used to jump up and down when I saw Jyushiyo....
I always leave the sake to Matsutura's, so I ended up having it, and I have to say, Jyushiyo is delicious. It's a little lighter than before, isn't it?
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としひこ
Here's one I had a while ago.
Hitanishiki rice produced in Ibaraki Prefecture is polished to 55%. The alcohol content is 15%. It is dry and refreshing, but has umami flavor. Very food-friendly sake. This one is good.
Japanese>English
としひこ
The one I had a while ago.
I had no idea about this brand. Aizan rice from Hyogo Prefecture is polished to 45%. The alcohol content is 15 degrees.
Not flashy, but a good sake. I must remember it.
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