青赤生姜
Shinsei no Ten Frog! No longer carbonated. It's a new sensation. Is this sake? It is easy to drink and very tasty!
Japanese>English
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青赤生姜
Nara-zuke cream cheese and Tobiroki special junmai.
It goes well with the heavy and delicious Tobiroki!
Japanese>English
青赤生姜
Warmed and doburoku, this is like a sauce for cream cheese spring rolls in reverse! Very tasty.
Japanese>English
青赤生姜
Koei Kiku's Halcyon, white peach and cream cheese spring rolls. A little gassy and sour and very tasty!
Japanese>English
青赤生姜
Next I tried to match it with Hello World, but I think I prefer Organic Naturals!
Japanese>English
青赤生姜
The sweetness of the pork and the fruity flavor of the Senkyo go very well together!
Japanese>English
青赤生姜
Saba bread and Houou Mita with tonic water? It goes together strangely.
Japanese>English
青赤生姜
Tastes like Shaoxing wine. Paired with seasoned egg and chives. Goes great with it.
Japanese>English
青赤生姜
It is like a refreshing Doburoku. Calpis and gassy and goes very well with food.
Japanese>English
Yoshiki｜生酛好き🌾
Rice (producing region): 100% Akita Sake Komachi (produced in Akita Prefecture)
Yeast: Kyokai No. 6
Rice polishing ratio (%): 60
Alc(degree): 13
Japanese>English
Yoshiki｜生酛好き🌾
Rice Source: 100% Yamadanishiki
Yeast:
Rice polishing ratio (%): 50
Alc(degree): 12-5
Japanese>English
Yoshiki｜生酛好き🌾
Rice (Origin): 80% Akaban Omachi (produced in Akaban, Okayama Prefecture)
Yeast:
Rice polishing ratio (%): 50
Alc(degree): 15
Japanese>English
Yoshiki｜生酛好き🌾
Fried Spring Rolls with White Peach and Cream Cheese
Ingredient Rice (Place of Origin):
Yeast:
Rice polishing ratio (%): 65
Alc(degree): 15
Japanese>English
Yoshiki｜生酛好き🌾
thick pastry made of bread flour mixed with boiling water, ginger, sugar and mirin
Ingredient rice (place of origin):
Yeast:
Rice polishing ratio (%):
Alc(degree): 13
Japanese>English
Yoshiki｜生酛好き🌾
Nameko - Oriental-style pickled yellowtail
Ingredient rice (place of origin):
Yeast:
Rice polishing ratio (%): 60
Alc(degree): 15
Japanese>English
Yoshiki｜生酛好き🌾
Nameko - Oriental-style pickled yellowtail
Rice (Origin): 100% Akita Sake Komachi (produced in Akita Prefecture)
Yeast:
Rice polishing ratio (%): 55
Alc(degree): 15
Japanese>English
Yoshiki｜生酛好き🌾
Raw material rice (prefecture):
Yeast: MK-3
Refined rice (%): 65
Alc(degree):15
Chinese>English
Yoshiki｜生酛好き🌾
Rich Caprese
Ingredient rice (region of origin):
Yeast: Kyokai No.6
Rice polishing ratio (%): 60
Alc(degree): 13
Japanese>English
Yoshiki｜生酛好き🌾
Rich Caprese
Ingredient Rice (Origin):
Yeast:
Rice polishing ratio (%): 37
Alc(degree): 15
Japanese>English
Yoshiki｜生酛好き🌾
Sauteed pork with fig sauce
Rice (Origin): 100% ancient rice
Yeast:
Rice polishing ratio (%):
Alc(degree): 14
Japanese>English