I heard that Beksan is into hot sake these days.
Then, which one should we choose?
The store's recommendation, Tottori sake.
The recommended temperature is 50 degrees Celsius.
I haven't had hot sake for a long time!
I think 50 degrees is a bit lukewarm.
The aroma is unique, just like that hot sake!
It's so cold outside due to the cold wave!
I think it's going to snow!
Let's drink some more 🍶🍶🍶🍶
Knowledge
Alcohol content 14°C
Recommended temperature range 50-55°C
Bessan chose this next!
We had Akitsuho 657 Next at Noe-san a while ago, so this is the original version of that sake!
The taste of Kaze no Mori is different from Toyo Bijin.
A nice wind is blowing 🙆🙆
Let's keep the food for this day light!
We will eat ehoumaki at home.
knowledge of how to make it
Rice used: "Akitsuho" from Nara Prefecture
Polished 65
Specified name sake, etc. Nama-shu
16% alcohol by volume
On this day, I was at a lofty event with Bec.
Piano recital by an acquaintance from Tokyo National University of Fine Arts and Music 🎹.
It was a heart-warming experience 😁.
After taking a photo with the pianist, Beksan and I had a toast here 🥂.
After listening to good music, it must be good to drink 🍶.
I didn't know about this Toyo Bijin sake!
Compared to the usual Toyo Bijin, the sweetness is more pronounced!
I was allowed to start with this one, which is my favorite.
knowledge
Rice: Yamadanishiki
Polishing ratio unknown
Alcohol content 16
This sake is brewed from the harvested Yamadanishiki rice that is not of the specified size and is not distributed to the general public.
The last one is from the neat sweet category. A brand exclusively for wholesale. Too bad I couldn't take a picture of the sake bottle.
The mouthfeel is refreshingly sweet, with a touch of acidity coming later. I realized once again that I have been looking for a little more umami and drinkability lately. However, it tastes just right to finish off the meal.
The third glass was a change of direction and was a traditional sake, served hot, with the R50 indicating the target age group and the temperature at which it should be drunk.
The dry, robust flavor is just what I was looking for, and goes well with oden (Japanese-style stew) 🎵.
The second cup is in the same vein. Lighter and more effervescent than Jikin, with a slightly cloudy appearance. It was a very smooth saké that was worthy of its Christmas name.
The first drink after work. I chose Jikin, which had been on my mind for a long time.
When I put it in my mouth, I felt soft lactic acidity and a little gas. The sweetness and acidity cut through quickly, making it a refreshing sake suitable for the first cup. It was a convincing taste 🎵.
The fourth drink after work. The last one was a choice other than Junmai. I wanted to drink this one. It has a gentle taste with a soft acidity. It was just the right sake to end the day 🎵.
My third drink after work. It was lukewarm because my body was getting cold from the air conditioning.
I think this is the first time I've had a lukewarm sake that has such a nice mouthfeel. It's dry and has a hint of acidity, but it's just the right amount and goes down easy. Next time I'd like to try it hot in the cold season.
The second drink after work. I wanted to try Sentori.
The aroma is sweet like a flower. The mouthfeel is pleasant with malic acidity. It has a light sweetness that lingers on the palate. It was a taste I wanted to taste only in summer 🎵.
I think you can feel the aroma more if you drink it in a wine glass instead of an inokuchi (cup).
First drink after work. I chose the recommended balanced type. It is a little sweet and pleasant on the palate. The ginjo aroma coming out of the nose is also good for my taste. It seems to be a limited distribution product.
👩
The second half of the year started in July and my salary and a little bit of responsibility went up quite a bit. It's not worth it 😂.
This is my first time at a cost sake brewery in Kawasaki with 4 colleagues, one of whom had the same experience and two of whom are trying to take advantage of it.
We were the only ones who ordered unlimited drinks on Monday, but we didn't care and drank as much as we could. Here are some of the dishes that left a lasting impression on us.
Misaki" from Saitama
It is a limited distribution product. Everyone is a sucker for limited editions. ❤️
The alcohol content is 8 degrees, so it is very sweet, or maybe too sweet?
I was told that it was made so that women could drink it too.
I was told that it is for women, but I guess women who are drinkers are not women, Benben🪕.
Let me tell you something good for you all.
I don't recommend drinking all you can on Mondays 😆.
Aunty.
Hi there...
I'm the one who doesn't have the courage or liver to go for all you can drink since Monday 🤣.
This is a nice place 🤩.
Unlimited is like Ginjo Tuna System... ♪
Good morning, Koizo 😃.
I'm sorry to say that I've been traveling a lot and Monday was the only day that worked for me, and Monday is no reason not to drink 😆.
We have less variety than Ginjo Tuna, but that's why it's cheaper 😃.
Yukachin, good morning🌸
That said, there are not many people who drink sake. Maybe the members this time were precious.
Well, there was a lady who came alone, so I'll try to learn from her 😉.
I was surprised when I drank it with zero prior knowledge!
It has a strong sweet and sour taste, like a yogurt drink.
This seems to be because it is made from mizu-hashiroshi.
I had never heard of mizu-hashiroshi before, but I heard that rice is soaked in water and fermented with lactic acid bacteria.
After the sake is uncorked, it is fermented at room temperature and the flavor is enhanced.
Weak at 13 degrees in the original bottle. Slightly effervescent.
It has a sweetness and aroma like tropical fruits with a strong acidity. It is like it is not sake.
