SIM3393
Sukigokoro, you read. Nikomaru rice. It is an edible rice of the Koshihikari family. Its taste is glossy and sticky, with large grains and high yield. It is said to have a high yield. This is my first sake.
The Junmai Daiginjo from Ehime, which we received as the last sake of the day. It has a fruity taste. A very deep daiginjo. Raise the temperature a little. After all, I like this kind of sake. It's delicious. I love it. I tasted it while murmuring.
Today, I enjoyed and admired both the food and the sake.
Japanese>English
BEAT
Ehime sake! I like this one too👍
Japanese>English
SIM3393
Yes, sake from Ehime, BEAT's home base. We had it in Osaka. So Shuto Sake Brewery is made by a family of 3 brothers + 1. That's amazing. It's so good! I want to drink it again. I want to drink it again, and this time, I want to take my time and finish the 4-goupe bottle 😄.
Japanese>English
SIM3393
New genre of summer and fall sake tastes amazing, possibilities for sake? Diversity? There is an intuitive impression. It is a sake that cannot be served without conviction, made with a clear vector, and its preparedness brings even greater impressions.
But this is what I naturally felt from the sakes I drank this summer and the choice of today's restaurant.
Sake is sake, and sake is traditional, careful sake making and flavor making. When you take that high road, there is newness in it, not traditional stability or old-fashionedness. I felt like he was saying that.
I am embarrassed to write this, but it is my honest impression.
Japanese>English
SIM3393
Autumn sake, following the summer sake Kabutomushi, is Senkohana.
Convincing sense of continuity, summery and autumnal.
Senkin's passion.
No, I have nothing more to say. I have nothing more to say.
Only a sake drinker can understand the choice of sake at this restaurant.
Japanese>English
SIM3393
This is also an autumn sake.
Sour, refreshing, with a slightly complex flavor.
We have a selection of new sake here.
Seasonal selection.
Aizu rice, Aizu water, Aizu yeast. All from Aizu.
Japanese>English
SIM3393
The next choice is Akitombo.
It is brewed by Ebina Sake Brewery, southeast of the foot of Mt.
Polishing ratio 80%, alcohol 16%.
It is still a sake to be drunk chilled.
It has a sharpness in the mouth, a restrained acidity, and a light aftertaste.
You don't need to polish rice that much to make a delicious sake.
It is an autumn sake after summer. I see what you mean.
This is the sake of choice for a restaurant serving delicious Japanese food.
Japanese>English
SIM3393
Light nigori of Manjusen. And it was a draft sake. Of course, you would expect that. The season is important in Kamigata cuisine. Tonight's dinner party is full of expectations. Since the conversation is important, the only photo is of the appetizer.
Hamo (Japanese conger eel), the last remnants of summer, with ume plum paste. Matsutake mushrooms and wax gourd with light soy sauce. Summer vegetables and a starter. A once-in-a-lifetime start full of a sense of the season. Thank you very much.
The temperature has suddenly risen to over 20 degrees since last night. The air also has the appearance of early autumn. No one can predict this. Oh no. My body is turning into autumn.
The Manjusen that greeted us was a weakly bubbly, lightly cloudy sake with a summery consciousness. It has the vigor of nama-shu and the firm ginjo taste that is typical of Manjusen. It has the crispness of summer sake. This is a sake to be drunk chilled. Now, the food and the sake 😃.
Japanese>English