Timeline
shoI drank it for the first time.
It was a summer sake called Kabutomushi.
It's very refreshing. You can drink as much as you want! shoSushi rolls with okara and shime saba?
Wataya says to drink it hot, not cold. shoSweetness more like wine than sake.
Melon-like fruitiness. shoIt's a sake based on a brewing recipe from the Muromachi period.
It goes outrageously well with food. shoWith shrimp risoni.
Muscat flavor goes very well with it.
Muddy seems to be a store exclusive. shoDoburoku and blue cheese ham cutlet as a set, the most recommended combination, apparently. shoRice bran and rice malt, a complex liquor, with the famous Ufumayo. shoRice bran and rice malt, a complex liquor, with the famous Ufumayo. shoFirst EUREKA and suddenly a limited edition of Shinsei.
The taste is clean and refreshing and the peach aroma is refreshing 🍑. sijiaIkura Sake (Bag of Ikura Sake), Sake Rice Akita Miso Jin; Tokyo sijiaKusunoki Raw Sake Sake Rice Akita Rikyu I-32; Tokyo かずひろWith dessert
Sake brewed with rice bran and covered with the aroma of straw
It neutralized the sweetness of the sake and gave it a great aftertaste. かずひろFirm yet familiar taste.
It was a very tasty way to end the meal! かずひろThe taste of the sake on its own was good, but when paired with the autumn swordfish dish, the sweetness also spread a little. かずひろWe had a nice sharp drink with fried horse mackerels! かずひろIt went well with the ham cutlet with blue cheese! かずひろThe natural slight carbonation was addictive and delicious! かずひろMy second time at EUREKA!
I was able to start the event with SENKYO! かずひろFinish with sudachi soba noodles
The rice had a strong flavor and went really well with the soba, sudachi and chicken! RecommendedContentsSectionView.title