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YSTJIne Mankai Ancient Rice Sake,.
The Mukai Sake Brewery is located in the town of Ine, known for its boathouses.
The brewery uses Murasaki Komachi, an ancient rice specially cultivated in Ine-cho, as its raw material, which gives the sake its unique reddish color. It contrasts beautifully with the white porcelain booze cup.
The sweet and acidic taste, together with the color, is reminiscent of rosé wine. It is an exquisite marriage with the rich quail pickled in miso, which reminds one of cheese! ジェイ&ノビィGood evening, YSTJ 😃.
I'd like to visit the boathouse in Ine! We'd like to visit this place once 🤗It's quite far from Utsunomiya 🥲but we'd like to visit one day 🥹. YSTJGood evening, Jay & Nobby.
I would love to visit this charming place! JoshuaIt is good as an early summer sake with its piquant and slightly effervescent taste, sweet and sour aroma, and clean and crisp taste. It was even better since the weather was a bit sweaty. Serve with duck skin and myoga with ponzu sauce and native buckwheat noodles. The alcohol content is 14%. YSTJMiyoshikiku Reconcile with the Cat, Unfiltered Nama Sake.
We came here to eat duck colander to fill our stomachs before the cherry blossom viewing, and this one caught our eyes as a collaboration between the Miyoshikiku Shuzo brewery from Tokushima Prefecture and the Kikumori Shuzo brewery from Iwate Prefecture. The impressive name made me skeptical as I sipped it, but the melon-like tropical aroma and the sharpness of the fruity acidity made it a very tasty cup. The acidity is even more pronounced when served with duck soup that is full of flavor! YSTJTANIZEN Super Dry Junmai Ginjo Daughter Version Torai.
This is a daughter version of Torai, brewed by a mother and daughter in separate tanks. The sake has a Sake meter value of +21, which is in line with the name "super-harakuchi," and has a great sharpness with a strong umami flavor. It is a perfect match for the bitterness of the duck skin, myoga, and ponzu (Japanese citrus juice)! YSTJYuki no Bijin Junmai Ginjo Omachi.
Muscat-like aroma and freshness, expansive sweetness and umami, goes well with refreshing edamame and corn with white sauce! YSTJTenjo Mugen Junmai Ginjo Namaizume Aged Kurakakushi.
It has a thick mouthfeel, a mild flavor, and a slightly aged aroma, which is the perfect marriage with quail marinated in miso! YSTJSuginishiki Edono-Natsuzake.
It uses Association 28 yeast with strong malic acidity, and has a pleasant acidity and crispness; as its name suggests, it is the perfect summer sake for hot days! YSTJJunmai Ginjo straight from the brewery that revived the phantom sake rice Watabune. It is a fresh expression of full flavor and mild sweetness. YSTJMiyakanbai Junmai Daiginjo.
It is a perfect sake for spring with a good balance of acidity and umami.
Serve with quail pickled in miso. JoshuaAt a friend's soba noodle restaurant. This one is a little solid sake with a touch of alcohol. It is certainly good for hanami sake. We had "Ita Wasa" and "Tamago-yaki" (fried eggs). The last dish was curry Soba. Curry Soba noodles here are delicious with Keema Curry. JoshuaAt a friend's soba noodle shop. Very fruity. Dangerous to drink. Soba miso, tofu paste with pea, soaked green, duck skin with myoga and ponzu sauce. JoshuaFukuro sake. With charcoal-grilled duck, tender simmered gizzards, and oyster colander. JoshuaI have had this wine here before. It has a refreshing yet tasty flavor. I served it with duck skin ponzu vinegar, quail egg marinated in miso, and wasabi sweet potato. YSTJShirakiku Shiboritate from Okunoto.
The robust flavor of unfiltered raw sake with soba miso is bliss! JoshuaCelebrating the first anniversary of my friend's soba noodle shop (sorry, I borrowed the photo). A refreshing sake with rich melon ginjo aroma. Served with boiled rice, white radish and quail's egg marinated in miso. JoshuaThe first anniversary of the soba restaurant opened by a friend. Light, cloudy, refreshing sake. Soba gaki (buckwheat noodles), tender simmered gizzards, and tenkane (a kind of fish cake). JoshuaThe last one is here. This sake has a great balance of umami and acidity, so you won't get tired of drinking it. We had it cold, but I'd like to try it warmed up. I drank a lot of it with the grilled duck and the kakiage tempura seiro. JoshuaI was allowed to drink a little bit of it. It is a delicious sake with a hint of acidity. I like the name. We enjoyed it with soba gaki (buckwheat noodles). JoshuaAt a soba noodle shop in Nishiogikubo, which was started by a high school classmate of mine. The etiquette or label is gorgeous, but the taste is also fresh and smooth. I enjoyed it with miso-marinated quail eggs and fried eggs. RecommendedContentsSectionView.title
