SakenowaRecord your sake experiences and discover your favorites
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こまっちゃん
I went to my favorite restaurant that I had visited many times. When I told the owner that I was transferring, he opened this sake for me😱It had been laid up for about 3 years. Sake that is almost impossible to drink at home. Thank God 😌.
The aroma was fruity like apples and a little bit of alcohol, probably because the bottle had just been opened.
In the mouth, it was still hard at first, but as it was exposed to air, it gradually became mellower and sweeter, with some bitterness at the end and more crisp than I expected. A delicious taste that seeps through🤤.
Served with a bowl of Spanish mackerel and shrimp shinjo. Well, it goes well with the soup stock. The umami mingled well with each other and made the sake go down a treat. It was the most delicious cup of sake 😇Thanks to the owner for the delicious food and sake 🥹It was a wonderful restaurant ❤️
Rice: 100% Yamadanishiki (Yamada Nishiki)
Polishing ratio] 35
Alcohol content】16度
Japanese Spanish mackerel and shrimp ball
Japanese>English
ジェイ&ノビィ
Hi Komacchan 😃
You must have been a good friend to open the pots and pans that have been sitting for 3 years 🤗I can tell you that it is a nice restaurant 🥹.
It's a happy time with good drinks and food 🥹.
Japanese>English
こまっちゃん
Jay & Nobby Good evening, I am glad you opened your mouth with a good sake 😌 You really had a great color and taste of the food, and most importantly, you learned a lot about sake to pair with it. It was a happy time😇
Japanese>English
ガルス
for recording
The general explained that it is super dry.
It had the image of authentic umami spiciness, and while it had a strong umami flavor, it went down smoothly without a hint of sweetness. It was easy to drink without any classic feeling.
The etiket reminds one of a tourist souvenir, but the contents are authentic.
The wine is a real treat.
Japanese>English
ガルス
Sharpness and roundness coexist.
Slightly cloudy. A slight hint of lactic acidity. From the relatively simple and weak attack, a lactic acidic aroma with a roundness on top. There is little sweetness, and the overall impression is clear and crisp.
It is a good sake that enhances the meal without interfering with it. Enjoyed with a sumptuous lunch.
★★★★
Japanese>English
ガルス
Modern and Traditional
I was curious about this restaurant after seeing Komacchan's post. With sake at lunch. 5-6 rare brands to choose from.
The aroma is reminiscent of mildly steamed rice and slight acidity. Mellow and gentle attack with a hint of sweetness. The aroma is reminiscent of Shinmasa, with gentle hints of grain and wood. It finishes with a slow bitterness.
Served with an appetizer of authentic Japanese cuisine. Both sake and food were delicious.
★★★★★
Japanese>English
こまっちゃん
Mr. Gallus, I am late to the party, but yesterday I paid my last visit to your restaurant before my transfer. The owner has a great sense of aesthetics and is very learned and wonderful when it comes to food and drinks. I look forward to continuing to work with him.
Japanese>English
ガルス
Komacchan, thank you for taking the time to comment! It was a great opportunity for me to get to know this restaurant and I appreciate it very much. Good luck with your work in Morioka. We will continue to follow you and look forward to your posts.
Japanese>English
こまっちゃん
Lunch & Lunch Sake at my favorite restaurant 😋The owner of this sake said it had a slightly strong cemedine-type aroma, so he let it sit for about 6 months.
I immediately tried it. The nose was definitely cemedine-like, but it was not that strong. In the mouth, the taste was smooth and full, with a grain-like flavor reminiscent of dried shiitake mushrooms and ears of rice.
With a bowl of rice. The elegant broth, the texture of the vegetables, the kuzu-yose of Kitaakari, and the light but delicious taste of Okoze combined well with this sake. ❣️ happy😇
Rice: Yamada Nishiki produced in Tojo, Hyogo Prefecture.
Polishing ratio: 35
Alcohol content: 16% alc.
Japanese sake degree] +3.5
Snacks】Bowl of food
Japanese>English
こまっちゃん
The second bottle at my favorite restaurant. This time it was a daiginjo, a sake made by adding homemade single distillation shochu to the unrefined sake and aging it for more than two years.
To be honest, the aroma was not very impressive, but when you put it in your mouth, you will be surprised to find that it has a clean mouthfeel with no unpleasant taste at all. It is a delicious sake that goes down smoothly. It is a very good sake.
The flavor of this sake was further brought out by the combination with the shiso wrapped tempura of the Akinatai fish. I was blissfully happy to be allowed to drink good sake. 😍😍
Ingredients] Rice, rice malt Single distillation shochu
Rice】100% Yamadanishiki from Hyogo Prefecture is used.
Polishing ratio] 30%.
Alcohol content] 16 degrees
Store] Nishiki and Gin
Japanese>English
こまっちゃん
Sake recommended by my favorite restaurant. 😁🍶Make number sake.
The nose has a soft yeasty aroma, as is typical of sake. The mouthfeel is smooth and clean. The sweetness is elegant and smooth. It also has umami.
I think it goes well as it is or as an aperitif. It's the best ‼️It's so good! I love it 😍.
100% Yamada-Nishiki from Kurodasho, Nishiwaki City, Hyogo Prefecture.
Polishing ratio: 35%.
Yeast】House cultivated
Alcohol content】16度
Store] Nishiki and Gin
Japanese>English
T.KISO
Good morning, Komacchan ☀️
You have a good drink 💕.
I can't afford to buy it because it's too expensive, but I guess it's easier to get it at the store 😆.
Japanese>English
こまっちゃん
T.KISO The restaurant I went to this time offered me a conscientious price~. 😁
Japanese>English