Timeline
JoshuaThe third type has a strong acidity, complex aroma and umami flavor that is typical of a sake with a fresh yeast base. We served it with Takataro's specialty, potato salad with smoked half-boiled egg on top, and gratin of crab miso and Shimonita leeks. Bliss. JoshuaThe second type is clean and dry. Pair it with duck salad. JoshuaInvited by a regular customer to "Takataro", a popular izakaya in Shibuya where reservations are hard to come by. It is a nice restaurant. First of all, here's a sake. It has a clean and refreshing taste with a strong umami aftertaste. Pair it with sashimi of yellowtail, flatfish, and Spanish mackerel. atusi1979It doesn't go all the way up to the sake yeast, but the acidity is outstanding.
Delicious. shoDelicious with a round taste. With oysters in oil くまくまLast, Minonishiki Junmai Unfiltered Nama-shu from Gifu: ❤️ Yoemon山廃仕込み 純米 亀の尾 無濾過生原酒純米山廃原酒生酒無濾過 くまくまThen, from Yamagata, Yamahai Junmai by Drunkenemon: ❤️ くまくまNext, Yamaishi's Soseki from Yokkaichi, Mie Prefecture: ❤️ くまくまNext, Sogen's Junmai-shu from Noto to support the recovery: ❤️ くまくまTonight we start with new Izumibashi sake at Takataro's: ❤️ くまくまLast, a blue bottle of Etsukaijin, a famous sake from Mr. Takataro's hometown Kagawa: ❤️ Sogen純米八反錦無濾過生原酒純米原酒生酒無濾過 くまくまNext, Sogen's Junmai Hachitan Nishiki: ❤️ くまくまThen, the blessing of the Izumi Bridge: ❤️ くまくまNext, Junmai Ginjo Ginbukiyo from Shichibonjari ❤️ くまくまTonight, we got off on the way home from work and went to Takataro's. We started with a hiyaoroshi of drunken Emon: ❤️ shoIt's been a while since I've had a cloudy sake!
This is delicious! くまくまLast, Takejaku's Yamahai Junmai Sake from Gifu: ❤️ くまくまNext, Junmai 80% polished rice from Shiga's Nanahonjari ❤️ くまくまNext, Yamahai unfiltered unpasteurized sake from Iwate's Drunken Emon: ❤️ RecommendedContentsSectionView.title
