Timeline
WOMThanks to the lady at the Tsuruoka Tourist Information Center, the last one is Jusui from Daisen. The origin of Jumizu brewing is on the back label.
It is made from Yamagata's staple rice, Haenuki, and Yamagata yeast. The sake is still sweet at -8.5 on the sake meter. It is a mellow umamikuchi, and delicious. ジェイ&ノビィGood morning, WOM 😃.
I'm sure you got the information from your hometown👍.
Sake with a good appetizer 🍶 and the udon at the end of the meal looks crisp and delicious 😋. WOMThank you, Jay & Nobby. No doubt! I am so glad I found you guys. He was also a great guy with some maniacal information about supermarkets with a wide variety of locally brewed sake. The udon noodles are a Shonai specialty, barley noodles, a slightly thicker version of Inaniwa udon. Delicious. WOMThanks to the lady at the tourist information center, I had the best nightlife in Tsuruoka. The menu at this store shows the degree of sake, making it easy to choose the right one!
The aroma was gorgeous! The Junmai Daiginjo! The first sake rice, Dewa Kirari.
Jellyfish is a jellyfish, isn't it?
Inspired by the Kamo Aquarium, which is also fun! WOMFrom Kanazawa to Tsuruoka, 460 km via Hakutaka, Shirayuki, and Inaho. It is a long way along the Sea of Japan. It is closer than Sendai, but takes about 1.5 times longer. Today is a travel day, so we took a walk in Niigata on the way. It is nice to take a leisurely trip.
When I asked at the tourist information center in front of the station about the best local sake stores, the first place I was introduced to was a supermarket called Shufu no Ten (Housewife's Store). It was indeed awesome.
We were also introduced to a highly recommended eatery, Yuu-zen, which is a great place to eat.
The information center was wonderful!
First, we were given a bottle of Wagamuji. Mild ginjo aroma, acidity and bitterness? I see what you mean, it is a food sake! Miyamanishiki is in its element, isn't it?
Thank you, sister, for the perfect accompaniments and Shonai sake! RecommendedContentsSectionView.title
