neakant
The last 6 drinks were with the main meat dish. It was insanely delicious, but my stomach and alcohol tolerance reached their limits halfway through...
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SakenowaRecord your sake experiences and discover your favorites
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neakant
5th glass. Went well with the main fish dish.
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neakant
The 4th cup #2, also aged in the snow chamber.
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neakant
The fourth cup. Is it like Kame-no-o? Rice smelling sake. It went well with raw egg dishes.
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neakant
Third cup. Aged in the snow for a long time. Excellent taste. Went well with eggplant and turban shell dishes.
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neakant
The second cup. Lightly nigori sake. Ma-agi with fig sauce.
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neakant
Sweet and refreshing. The first drink.
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neakant
As an aperitif
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アザラシ3合
I'm back again at Tamakiya, a sake inn in Niigata. It's a hot spring inn that offers sake and French pairings (*´ω*) The next day is my husband's birthday, so it was nice to be somewhere yummy! I will write about my impressions of the sake I drank at this inn not that day, but at a leisurely pace.
<Tamakiya1/8>
The first sake was kamosumori and hojicha with gas. The last time was also an arranged sake (?). so I was really looking forward to it! I can't do it myself, blending with tea...!
It's a beautiful pink color (I wonder why it's that color?). It makes me feel so good! And I love the taste! I love how fragrant and squishy the hojicha is!
Served with appetizers (smoked Miyuki trout, liver and chrysanthemum)!
Ingredients: Rice (Niigata Prefecture), Rice malt (Niigata Prefecture)
Rice polishing ratio: 50
Alcohol content: 13%.
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アザラシ3合
<Tamakiya Extra>
This is the last post from Tamakiya. The "sake for a reason" that was in the fridge just outside the bathhouse.
It has a tasty taste and looks good for a nightcap. It doesn't seem to be suitable for "aperitifs" or "first time drinking sake", so I felt it was more of a professional sake. I'm still an amateur sake drinker, but I was very happy to slouch while drinking this (*Omega*).
Ingredients: Rice (domestic), rice malt (domestic), brewing alcohol
Alcohol content: 15%.
I drank it seven days ago, on 10/10
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まりぽんぬ
Good evening ⭐️ Thank you for your time 😄 I've been looking forward to reading your posts ♡ Everything is too good to be true 😍 It's been a great trip ✨ 💨 I wanna go there 😆 .
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アザラシ3合
Thank you, Mariponne, thank you so much for the trip, the drinks and the food were great! I want to go back to Tamakiya, lol.
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アザラシ3合
<Tamakiya (8-2)/8>
Another one of the beef straw roast sake. This one is a secret sake that is aged for five years.
This is not the kind of sake that goes along with the smoke, but on the contrary, it's the kind of sake that brings out the smokiness of the meat (*Omega*) It's like an old sake that's easy to drink.
Oh, that's a 35% milling ratio!
Ingredients: Rice (domestic), rice malt (domestic), brewing alcohol
Rice polishing ratio: 35%.
Alcohol content: 17%.
I drank it seven days ago, on 10/10
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アザラシ3合
<Tamakiya (8-1)/8>
The sake that comes with the main course of beef straws is selective, and after struggling with it, we got a little bit of both (lol).
This one's as smoky and interesting as meat smoke! I don't think I've ever felt this much "smokiness" in a sake before. I guess it's a pairing of similarities. I had it cold, but it looks great warmed up too!
Junmai-Ginjo, brewed in 2015, Yamahai-shikomi, unfiltered, aged in the earthen cellar
Ingredients: Rice (from Niigata), rice malt (from Niigata)
Raw Rice: 100% Gohyakumangoku rice
Rice polishing ratio: 58%.
Alcohol content: 16.5 percent.
I drank it seven days ago, on 10/10
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アザラシ3合
<Tamakiya 7/8>
Fruity! Sweet! Gorgeous and delicious! I knew I would absolutely love it because of the scent (*sigh*).
It turned out to be a sake that felt like meat with a fruit sauce! It's so fast!
With Tsumari Pork "Echizen no Niji"!
Hiroshima Yeast
Ingredients: Rice (produced in Hyogo Prefecture), rice malt (rice produced in Hyogo Prefecture), brewing alcohol
Rice polishing rate: 40%.
Alcohol content: 17%.
Sake meter value: +1
Acidity: 1.2
I drank it six days ago, on 10/10.
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アザラシ3合
<Tamakiya 6/8>
It's a collaboration between Kiminoi Shuzo and Niigata SAKE Lovers, and it's a sake that isn't usually sold in Japan.
It has an aroma that seems to be good for warming up, but when I tried it, the taste was very crisp, and I thought it was better to drink it cold. (Mmm, I can't describe it.)
Served with steamed sea bream with burdock purée and red wine sauce!
Yamahai Junmai Daiginjo Natural Pressurized Unfiltered Maturity in Snow
Raw Rice: 100% Koshitanrei rice grown in Nagamori, Myoko City, Niigata Prefecture
Rice polishing rate: 40%.
Alcohol content: 17%.
Rice grower and master brewer: Hiroshi Hayatsu
I drank it six days ago, on 10/10.
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アザラシ3合
<Tamakiya 5/8>
Sake from Sado! I enjoyed it warmed. It was described as "a dry warmed wine with a crisp aftertaste," and for me, it felt like a mellow, gentle warmed beer that was just like my mother's. I'm glad to see it warmed up for the first time in a long time, since I rarely get to drink it with my husband! Oh, and the boogers are so grown up and stylish!
With sauteed squid and taro!
Raw Rice: 100% Niigata-grown rice
Rice polishing rate: 60%.
Alcohol content: 15%.
I drank it the day before yesterday (10/10)
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アザラシ3合
<Tamakiya 4/8>
By itself, I personally like this one best. It's a normal sake, but it's made with 1801 yeast, so it has a rich aroma. I paired it with chestnuts. It's a playful sake. He said, "It's a playful sake with chestnuts. Yes, it's definitely a very flamboyant sake. It has a touch of sake, but it's easy to drink. It goes well with chestnuts, but I think it's a sake that can be enjoyed on its own. And the lace-like sake cup is very cute!
With a dish of chestnuts! A dish that is like a steamed egg custard with shrimp and chestnuts. I don't know what to call it, but it was so good! Apparently the chestnuts were "picked up by the chef". (In Tokyo, you might say "the chef carefully selected them~" but "picked them up" was the point for both of us.
1801 Yeast
Rice polishing rate: 60%.
Alcohol content: between 15 and 16 degrees
I drank it the day before yesterday (10/10)
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アザラシ3合
<Tamakiya 3/8>
It's made in a wooden bucket and "with the scent of wood..." he said. It's delicious, easy to drink, and somewhat dusty sake (*Omega*) My husband says he likes it a lot.
With usbahagi and some veggie-crusted somen!
Raw materials: 100% 5 million stones
Rice polishing ratio: 50%.
Alcohol content: 15%.
I drank yesterday (10/10)
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アザラシ3合
<Tamakiya 2/8>
My second sake~. I had sake with a pumpkin soup called "kanryu," which is a new sensation for me to pair with the soup!
Perhaps it's because the pumpkin has a strong flavor, but the sake doesn't seem to be emphasized too much and can be served with the dish. It has a sour taste. Also, it was mellow.
By the way, a sweet dragon is not a horizontal one, but a long vertical pumpkin.
Raw materials: 100% of Nagaoka's Takane Nishiki
Rice polishing rate: 60%.
Alcohol content: 16%.
I drank yesterday (10/10)
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アザラシ3合
I've been wanting to come here for a long time, "Sake-no Yado Tamakiya". I will write my impressions of the alcohol I drank at this inn for a while.
<Tamakiya 1/8>
The first drink is the Murakami tea, which is made from sake brewed and colored with hibiscus. It seems to be made here at the inn. (We saw it at a nearby roadside station!)
I've never served tea before! And a very pretty pink color! 'Enjoy the scent pairing. The aroma is a little sour. It definitely tastes like tea, but it's sweet and sizzling and delicious! I can't stop being excited about the courses that are coming up!
Along with liver and snow trout!
Ingredients: Rice (from Niigata), rice malt (from Niigata)
Rice polishing ratio: 50%.
Alcohol content: 13%.
I drank yesterday (10/10)
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ゆかちん
Nice to meet you, seal #3! This is such a dreamy place to stay ✨I want to go there 😊.
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アザラシ3合
Thank you for your comment, Yucatin! Yes, I've been longing to go there ever since I saw this dreamy inn in a magazine (*´ω`), and not only the food and drinks, but also the quality of the onsen and the bed, etc. were beyond my expectations!
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