Timeline
tomoさんMore to come 😁.
Here's the one I chose that I've never had before.
Eikawa Junmai Ginjo
They didn't bring me a bottle at all 😂.
It has a sake level of -1 but it is not sweet. It didn't have much alcohol and was smooth like water.
I can't really write down my impression of the taste because one cup in each cup would run out quickly 😅. tomoさんThe consolation prize, still to come.
This is an original sake made by a liquor store called MELKED in Kokura, which is made by Mizokami Sake Brewery in Kitakyushu.
I forgot to take a picture of the specs😅.
It was classified as dry? So we had it with raw oysters. I did not feel it was too spicy, probably because it was after Koshi, and I could feel the umami of the rice well.
It was a little too acidic. It is not as acidic as Senkou. tomoさんThe students' consolation party continues.
The third type, the
Koshi Junmai Nama-nihonjacu Dai-harakuchi shiboritate shinshu (new sake)
The bottle was taken away so quickly that I couldn't get a picture 😢.
It was indeed very spicy, as it is called "Dai-harakuchi" (very dry). However, it is a delicious sake with the freshness of new sake and the umami of rice. It was so good that when I paired it with Bonjiri, it quickly drained off the fat. tomoさんContinuation of the consolation party for the students who are helping me with my work.
The second sake is here.
Sono Shangiku OCEAN99 Ginkai-Departure-Unfiltered Nama-shu
This one has a distinctly sweet and umami taste that surges into your mouth the moment you put it in your mouth. This is my favorite flavor.
It can be enjoyed on its own, but it also goes well with yakitori. 
tomoさんI finally got to go out to dinner with the students who help me with my work.
Five of us, including some of my co-workers who are also sake lovers, went to Chicken Mountain for sake and yakitori.
Since it was a weekday, we didn't want to drink too much, and since the students were sake novices, we tried a little bit of everything. It was kind of like a paid tasting... 😄
This was our first visit since the restaurant moved this fall.
The place was packed even on a weekday 😳.
Maybe it's because the restaurant has moved to a bigger location and there are more staff, but there were some who showed me the sake bottles and some who didn't 😢 Maybe they're still getting used to it?
Well, after 🍻, here we go.
We ordered the expensive ones before we got drunk.
Kikki Masamune Daiginjo Kurotsutsumi TYPE-C
I couldn't get the bottle to show me, so I borrowed it from the Internet.
It has a soft sweetness and you don't feel the harshness of alcohol. It is al-soaked, but it is a quintessential sake for a trade show. It is very beautiful and disappears easily. This is delicious, isn't it?
We all unanimously approved it as a delicious sake.
I think I have led the students one step further into the swamp 😁. ポンちゃんHi TOMO ☀️
Thanks for the consolation party 💦It's important to start with a good drink 😁👍Anybody hooked on students? tomoさんGood evening, Pon😄.
It's a shame not to drink the good ones while you can still taste them 😁.
I still don't know if the students are into sake or not, but I hope they got the idea that I'm a sake geek 🤣. 遥瑛チチGood evening, tomoson 🌆🌆.
I went back and got here❗️
Thanks for your hard work in fostering the younger generation👍
Please drag them in with you for the sake industry to be bright 😁. tomoさんGood evening, Haruei Chichi 😄.
I'm doing my best to spread the word 😁Pick something that young people will like 😏.
If you run to my taste, it will become a habit-forming, perverted drink... 🤣 tomoさんNext was Fumotwi's summer jungin.
It has a gentle sweetness that spreads softly and is cut off by a hint of acidity and spiciness.
The entrée was seared ray fin. A staple of sake drinkers 😁.
This is also a good sake to enjoy on a hot day.
Now that we have conquered the wall menu, we move on to the next restaurant.
I recommended Takachiyo and Nanbu Bijin for the sake novice students. tomoさんFor the third and fourth glasses, I compared two kinds of drinks with a graduate student (working adult) who likes dry wine.
The first was Suminoe.
It has an excellent sharpness.
It drains off the fat from the fried fish and refreshes the palate.
It is a light and dry sake that we don't drink at home, but it is delicious when paired with a meal like this 😍. tomoさんThe second glass is Urahaginotsuru.
You see this kind of back label a lot these days 😁.
I asked for a sweeter one and this is what I got.
It was delicious with the sweetness and umami of the rice 🥰.
It went well with the yakitori.
I knew I should have started with this one😅. tomoさんYesterday, we went out for a drink to welcome the students who have been in our lab since last month.
One of them was experiencing sake for the first time🔰.
We went to a restaurant that seemed to have good sake.
I hadn't been out drinking recently, so we went to a yakitori restaurant for the first time.
I was a little excited because I saw on Instagram that they were serving sake.
After the toast with 🍺, we started with sake.
There were 5 sake on the wall that were not on the regular menu (I couldn't see them from my seat 😅).
There was a Kouko on the wall but unfortunately it was sold out🤣.
I got myself together and ordered. Takachiyo.
First time for me 😁.
It tastes so sweet😍.
Personally, I quite like this sake.
However, I'd rather drink it last than with a meal.
Wrong order😅. RecommendedContentsSectionView.title
