Timeline
うっち〜の超〜りっぱ#Kagurazaka#, Tokyo
wMoto/Naga/Fuji
Last but not least, the owner invited me to try the "Jikin" limited edition sake 😅.
Even more distinct sourness and spiciness 😳
Oh, this one is good too 😆.
A reward for a hard day's work 😁😁.
Cold mackerel sushi on a stick うっち〜の超〜りっぱ#Kagurazaka#, Tokyo
W Moto/Naga/Fuji
It's been a while since I had a "Jikin", a little more sour than Kuroryu?
But it's delicious!
Seasonal Nigiri うっち〜の超〜りっぱ#Kagurazaka#, Tokyo
W Moto/Naga/Fuji
Next is "Kuroryu" which I had in Osaka the day before.
A little sweetness, a harmony of sourness, a little elegant taste 🤔.
We had a good conversation today and the pace was a little fast😅.
Specialty: Special Bakudan うっち〜の超〜りっぱ#Kagurazaka#
Sushi Yaei★
W Moto/Naga/Fuji
The owner recommended "Hirotogawa".
It sinks in - the flavor is so rich 🤔.
Same brand but different 💦.
Aizu Horse Sashimi うっち〜の超〜りっぱ#Kagurazaka#, Tokyo
W Moto/Naga/Fuji
Back to Tokyo for dinner 😅
Due to the weather, the flight to Haneda
The flight schedule to Haneda was all over the place 😱.
We managed to get there 🍺 and after a toast, we went straight to sake!
We started with "Hirotogawa Tokujun" recommended by the owner.
It goes perfectly with the "Karasumi" 😆.
Raw Oysters & Homemade Karasumi ぼるぼRice used: Hanabukiyuki
Rice Polishing Ratio：55
Alcohol content：16
Characteristics / Taste◇ Denju
This is a special junmai sake brewed in Yamahai and released from winter to early spring every year. Compared to the standard Denshu special junmai sake, this sake has a slightly heavier flavor and goes well with yakitori with strong flavored sauce and stewed dishes. ぼるぼRice used: Yumeko
Rice Polishing Ratio：50
Alcohol content：16
Characteristics / Taste◇ Hirotogawa
It has a pleasant sweet aroma of apples and cranberries, with a soft alcohol taste that is typical of sake. In the mouth, the dense sweetness and mellow umami that spreads throughout the entire mouthful are accented by the well-balanced acidity derived from lactic acid that gradually oozes out and the bitterness that can be sensed. The taste is accented by a well-balanced acidity derived from lactic acidity, and a tangy bitterness. ぼるぼRice used for making rice：-% □Rice milling ratio：-% □Polishing ratio
Rice Polishing Ratio : -% □Polishing Ratio : -% □Alcohol Content : 15% □Sugar Content : 15
Alcohol content：-15
Characteristics & Taste◇ Tengumai
Sakurada Sake Brewery in Suzu City, Ishikawa Prefecture, which was totally destroyed by the earthquake in an instant. The miraculously surviving "Noto Hatsusakura" Honjozo and Tengumai are blended together to create a reconstruction support sake.
All profits will be used to fund the reconstruction of the Sakurada Sake Brewery. The brewer, Mr. Sakurada, supervised the taste. ちょこI heard that a friend of the owner here makes it. I forgot what it tasted like, so I'll write about it again the next time I have a drink. RecommendedContentsSectionView.title
