The last sake of the evening. Honu is a Hawaiian word for a sea turtle, which is believed to be a guardian god of the sea. Serve with cream cheese marinated in miso as an after-dinner drink. The rice polishing ratio is 55%, and the alcohol content is 15%. Well, since three of us drank six different 2-ounce sakes, that's four sakes for each of us. However, there was no residue the next day. Perhaps it is better to drink it while taking in the water, but is this the power of the hamo?
Summer sake will last forever. As the name suggests, this sake has a dry taste, but it also has a delicious flavor. Polishing ratio 59%, alcohol content 16%.
This is a summer sake with a touch of acidity. The sharpness may be due to the high alcohol content. I paired it with hamo (conger eel) shabu-shabu, the main dish this time. Sake is great with hamo (pike conger). This sake is made with 100% Miyamanishiki, 60% polished rice, and 17% alcohol by volume.
It is still a dry and refreshing summer sake, but has a wonderful aroma unique to junmai ginjo. 100% Gohyakumangoku from Fukui Prefecture is used. Polishing ratio is 55% for koji rice, 58% for kake rice, and 15% alcohol by volume.
A refreshing summer sake. It goes down quite smoothly and can really be drunk like water. 100% Yamadanishiki from Naka Izu, 65% polished rice, 15% alcohol by volume.
It is said to be a sake for spring. Light in mouthfeel, with a good balance of sweetness and acidity. The etiquette is cute (this is Linda Yamamoto, right?). The alcohol content is 14 degrees Celsius.
This sake has a strong acidity. It is a sake with a firm acidity, which makes it a perfect accompaniment to firefly squid hot pot. Alcohol 16%, Polishing ratio 60%, 100% Hiraizumi Hitomebore.
This is also a clean and clear drink. Yuzuki wasabi wasabi wagoe with raw octopus. Alcohol 15%, Rice polishing ratio 70%. Made with Kami no Ho rice produced in Mie Prefecture.
Not a ginjo-shu, but melon aroma. It is refreshing and easy to drink. Serve with firefly squid liver salt. The alcohol content is 16%, and the rice polishing ratio is 60% for koji rice and 65% for kake rice. Hachitan-Nishiki is used.
