Timeline
sikamaruA collaboration of Hakurakusei.
You can't tell from the label, but once you drink it, you will be convinced that it is Hakurakusei.
The fourth glass of Hakurakusei is the last of the sushi.
It is easy to drink and the clear and stable Hakurakusei is sinking in. It was a perfect drink to end the meal as it gave me a sense of relief as if I had traveled a lot and returned home.
Thank you very much for the meal. sikamaruThe third drink is Eiko-Fuji.
It is a snake eye.
It is written "wine yeast" and the bottle is wine, so it looks like a white wine, perhaps because of the image.
It is a Junmai Daiginjo, so it is refreshing and dry overall, but the spreading aroma and acidity are soft, so it is like a Japanese sake in that way.
It is not heavy, and the astringent taste makes it a perfect match for the strong flavor of the middle part of the nigiri. sikamaruThe second glass is Koraku.
This is a slightly luxurious sake to go with the first part of the nigiri.
The aroma is fresh and elegant.
The aroma is fresh and elegant, the flavor is soft and goes well with the crisp sushi rice. It is refreshing, crisp, and perfect.
It's been a long time since I've had it,
It's a good choice for a meal. sikamaruFirst drink.
Galaxy in Akabu. Might be my first time.
Compared to the Tasake microbubbles I had the other day, it's a little more refreshing, with a little more acidity.
But as a base, it's quite sweet and more like champagne than sake.
It's perfect as an introduction to the food I'm about to cook, but I still think sparkling is pretty special when you buy and drink it at home. I'll end up buying it, though. sikamaruThe last one is Genzai, Daiginjo. Nice to meet you.
I used to wonder why it was a daiginjo and not junmai. I used to think that aruze was inferior to junmai, but thanks to Isobojimaso and Kagaku Masamune, I have changed my mind.
It is also delicious.
The aroma is elegant (I don't mean weak) and the flavor is robust and complex, but nicely integrated. Can I buy this as a regular bottle? sikamaruNext is the day of the sun.
Hm? Sake Komachi?
The only Nichinichi I have ever encountered is Yamadanishiki or Tamakoe, but I was not expecting Sakekomachi.
It seems that they make a limited edition of this sake with several different types of rice. This time it seems to be Sake Komachi.
It has a light and gaseous taste. The alcohol content is 11 degrees, so it is easy to drink.
The taste is carefully intertwined with umami and sweetness, and it finishes clean and crisp. The aroma is also mild.
This sake is perfect as a food sake and even more so in summer.
I hope it is not a limited edition. sikamaruSecond drink.
SAKE HUNDRED, which I can't buy by myself.
And it's a special order, with a dark blue label that says Oboro or something like that. I had never seen or heard of it.
The taste is something unique.
The aroma is mild and the mouthfeel is refreshing, probably because it is made as a food sake. However, the flavor is deep and spicy.
What does spicy mean in sake? It is spicy.
Personally, I believe that sake is made up of a balance of sweetness, bitterness, and acidity based on the umami of the rice, but sometimes there is a salty taste.
I took the liberty of thinking that it is spicy because of the way this saltiness is perceived.
My impression is that the flavor is spicy and unique, but it is a level of assertion that is perfectly acceptable as a food wine.
The sense of balance there is wonderful, and the rest is simply delicious. sikamaruAfter a light beer to quench the thirst, the Shinsei was served. Shinsei has an image of being strong in many ways, but this one has a strong umami flavor, yet is clear and fresh, making it easy to drink.
The depth of the umami flavor is as one would expect.
Although it finishes quickly, it does not leave you feeling unsatisfied, and it will make you anticipate the meals that are to follow. sikamaruI had an impression that the label of Mimuro Cedar's Bodaihashi was woody or old-fashioned sake, so I was a bit distant from it.
After all, it is a delicious sake.
Unlike my preconceived notion, it is fresh and juicy. It is light and easy to drink. The alcohol content is low. (Probably).
Well, I can't help it if I reject my preconceived notions because I can't choose, but I guess there are a lot of people who don't drink it because they have a wrong perception of it. sikamaruProbably for the first time.
Hippocampus of the birthplace. Now we have three colors.
Blue is fresh, green is complex, and pink is dense. Even though it is dense, the alcohol content is only 13%, and it has a certain sharpness and a refreshing taste that can be used as a food wine.
The aroma is also very luxurious.
This may be a good choice with food.
I ate well, talked well, and drank well, so now I want to try my best to buy it myself. ma-ki-Good evening, sikamaru!
I'm jealous of your 3-color complete 🎵
I don't get to see green and red very often😅.
I'd like to drink it someday 😋. sikamaruThe last drink is nigori sake.
Even nigori sake is rather refreshing and can be drunk without any cloying taste. The sweetness is not that strong, and the smooth texture is impressive.
The acidity and saltiness of sushi and the umami of rice are common, and if you consume the sweetness with sake, you can eat and drink for a long time. sikamaruThe second glass was a Sogapère Ephis numérosis.
It looks like wine.
I don't remember what the one I had before was like, but I have the impression that it was white wine-like.
I don't remember what the previous one I had was from Sogapère Éphis in the first place.
This time, I got the impression that the aroma was rather subdued.
The taste was sweeter than I had expected.
It also has a delicious flavor and a smooth aftertaste.
I'm sorry I thought it was more acidic.
It is delicious.
Is this expensive? sikamaruWhat is Glorious Fuji for the first cup at a sushi restaurant?
Using Aizan, it is refreshingly sweet but somewhat spicy and challenging.
It's the first cup that you can serve because you have confidence in your food.
Eikoufuji is challenging both in appearance and content, and is a truly exotic sake, so there is a danger that if you make a mistake, you might end up not liking it.
So be careful when buying it for yourself.
But when you get into it, it has great explosive power, so I am always attracted to the label. sikamaruNormally, I would have finished with beer and three kinds of sake, but since it was the end of the year, I just had one more drink. And here is the snowman. No way...it was a UA snake. I was surprised that they stock such a thing.
Personally, I keep a certain distance from collaboration items because I feel like the price goes up unnecessarily. Still, this is a purchase. What do you mean by a snowball of noble sake? It is a taste that answers the question, "What does it mean to be a snowman of kijoshu?
The smooth sweetness that is typical of kijoshu wraps around the snowball, making it beautiful and light like a sweet champagne. Choosing this as the last drink was also a quintessential choice. Thank you very much for your kindness. sikamaruThe third drink of the day. Hello! KOUEIGIKU is the last sake to be served with the fatty fish of winter. The gentle sweetness and beautiful acidity that is typical of Aizan goes well with winter sushi. It was a good last spurt with a lot to drink and eat.
I haven't been buying much Koueikiku lately, but now I want to buy some myself again. sikamaruThe second glass was a Kudo Ute. A junmai daiginjo polished to 11%. A true forbidden hand. Like the earlier Haneya Prism, this one is gorgeous and fruity. It is not just sparkling, but moist and smooth.
It has a unique taste with a sense of tension as if it has been well-trained, and the gorgeousness that is typical of Kudokibe envelopes the taste. It is delicious. The technique of polishing up to 11% while keeping the flavor is quintessential. Haneyaプリズム 究極しぼりたて Hologram Label純米吟醸生酒 sikamaruA family's year-end party. the first drink was Haneya Prism.
It was fresh and sweet, but rather complex. But it is rather complex. It is not complicated, but sparkling like the label.
It's refreshing, gorgeous, and delicious.
As a first drink, this sake will make you look forward to the mealtime ahead. sikamaruFinally, we were allowed to drink something amazing. The rice polishing ratio was a whopping 7%. That's like 2% body fat in human terms. The rice was polished and polished, and the temperature was thoroughly controlled. You can't drink this at home. Beer freezes at around -2℃. Sake freezes at about -5℃.
The taste is not muscular, but the flavor and aroma is broad and robust, yet refined to the core. The aroma and taste are very clear, and the umami and sweetness are very strong. There is almost no bitterness or acidity, but the taste is naturally refreshing. It goes well with meals as it refreshes the palate each time you drink it. It is as if all of sake exists in the clarity of sake polished to the utmost limit.
As one would expect from the Shinzawa Brewery of Hakurakusei. sikamaruThe second cup was kawasemi from Kariho, a sake that made quite an impression on me since I was a university student and enjoyed a Junmai Daiginjo from Kariho, which made me a sake drinker.
Personally, I have an image of Kariho as a dry sake, but this kawasemi is an autumn sake, so it has a smooth, umami taste. It is orthodox and seamless. It also has a nice sharpness.
Kariho Kawasemi from Akabu's Amber. It is a pleasant change. sikamaruFirst time at a sushi restaurant in 3 months, Akabu no Amber. This sake perfectly matches its name, label, and taste. It is similar to the Juro-Man I drank before, but it is mellower overall, with an elegant sweetness. However, it has more luster than Juroman, or rather, it has a unique transparency that is called amber.
It is sweet but refreshing, mellow but with an edge. I have the impression that if you leave it up to the sake sommelier here, he will serve you a very distinctive sake on the first glass. I guess he has the knowledge and experience to find the right balance between the sake and the food.
If I asked for it myself, I would probably order Tobiroki or Yasupai right away. Well, of course Tobiroki is delicious. I would buy Akabu no Amber if I could find it. RecommendedContentsSectionView.title
