Timeline
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. sikamaruFinally, a good one. Kuheiji's Betsuatsurai Junmai Daiginjo. It has been quite a while since I have had a Kuheiji. It is well-balanced without daring to show too many characteristics. The aroma and taste are both wonderful. It was the perfect closing drink. Thank you very much. sikamaruThe second glass was from Sanchoroku Farm. It has a strong gassy taste, like champagne. The balance of sweetness and spiciness is exquisite, and the sharpness makes it easy to drink. The anticipation is high as the nigiri finally begins. I honestly don't remember the difference between the different farms, but it was probably the most gassy and refreshingly sweet. Roku, Ni, and Go, in that order? ma-ki-Good evening, sikamaru.
It looks very delicious 🎵.
I got a bottle of Rokufarm too, and I'm looking forward to drinking it more and more after reading your post 😊. sikamaruGood evening, ma-ki-. Thank you for your comment. I am envious of your six-farm get. Please note that I have a sweet tooth, so even though it is refreshingly sweet, it may be quite sweet for some people. sikamaruI don't buy Mitsui no Kotobuki myself because of its dry image, but I liked this one. It is a summer sake, fresh and fruity. It is the type of sake you would want to drink in summer, as it has a pleasant lactic acidity. It was also perfect for the first half of a sushi snack. I really appreciate that you always choose great sake (that I like). sikamaruThe last one is the birthplace, Five Farms. The last time I bought and drank it myself was at two farms. I honestly can't tell the difference in taste between the two farms, but I think this one is a little more refreshing. I think the Ni-Farm was sweeter than the other one. (This is completely my own personal opinion.) At the end of a meal, it's very nice to feel it flow nicely, but in reality, it's a delicious drink at the beginning, in the middle, or anytime. sikamaruOnly those who chase two hares will catch two hares. Such a cryptic catchphrase, isn't it? The taste is soft, with a sweetness that is typical of Aizan, and is nicely integrated, just like a Junmai Daiginjo. The aroma is moderate, and the overall sense of cohesion is high for a draft sake. It must be really hard to make. When drinking it, you want to kill two birds with one stone. sikamaruThe first drink at a sushi restaurant. It starts with a seasonal light nigori. It is slightly sweet and the nigori is silky. It is not too assertive, but it supports the flavor of the dish well. It is delicious. sikamaruI asked for one more drink at the end and got an amazing one. It came out that I would never buy and drink it myself. He recommended that I should definitely drink it, so I did. The flavor is amazing. It has a mellow aroma and a rich umami that is easy to drink, which is no longer a mystery. And it goes properly with sushi at the end of the day, such as winter fatty tuna and sweet clawed conger eel. We had great sake and great sushi. sikamaruMaybe for the first time, Koryu. It tastes much cleaner than I imagined. I thought it had a heavy taste. Sorry. It goes well with fatty winter tuna. sikamaruSushi New Year's party. It is easy to drink and goes well with tasty snacks and pleasant conversation. I can drink it all the time. RecommendedContentsSectionView.title
