Timeline
くまくまTonight we start with Ishizuchi Green Label from Ehime at the famous Takataro sake bar in Shibuya: ❤️ shoMeat-only sake!
Refreshing after eating meat! くまくまLast, Ichihaku Junmai Sake from Shiga: ❤️ くまくまThen, Junmai Yamadanishiki from Shichihonjari: ❤️ くまくまNext, Mikotsuru Junmai Sake from Nagano: ❤️ くまくまStarted at Takataro's in Yamaguchi, Japan, at the monthly Takataro's, ❤️ くまくまLast, a special junmai sake by Takashi from Yamaguchi: ❤️ くまくまNext, Etsukai's Blue Bottle from Kagawa: ❤️ くまくまNext, Takejaku Junmai Usu Nigori Nama from Shiga: ❤️ くまくまAt Kotaro's once a month, tonight we start with Ojiro in Shiga: ❤️ JoshuaFinished with hot sake. The sake has a complex aroma with a firm acidity. We enjoyed three kinds of sake: red sea squirt, liliy root, chicken and cucumber. JoshuaLukewarm sake. Heating up sake is good on a cold day. The delicious taste of the rice rises and your body relaxes. The milt with dashi broth is also delicious. 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: ❤️ RecommendedContentsSectionView.title