Timeline
hoshiakiJunmai Ginjyo Unfiltered Nama-nama Sake🍶Red Label🏷Acidoki Maiyohashi✨Tamaei from Tottori Prefecture🌾.
The "Yuku Sake Kuru Sake" party at Jizakaya Kodama. New Sake and Aged Sake Comparison 😆Last 6 kinds
New Sake (2023BY) Dry and sharp ✨. Greffl. Refreshing.
Aged sake (2022BY) Yummy. Nectar, sweet umami. Relaxed. ☺️. Matches with oysters.
The Chodama-style variant nabe is a pork kimchi nabe and the last one is a curry nabe porridge to finish 😋.
We compared 6 different vertical drinks and enjoyed 😆.
Denya Treat Edition @ Otsuka Chodama Sake no Kai 20231223 hoshiakiJunmai Unfiltered Shiboritate Nama-Nagara Sake 🍶 Tankoba Stuffing ✨.
The "Yuku Sake Kuru Sake" party at Jizakaya Kodama. Comparison of new sake and matured sake 😆 5th kind
New Sake (2023/11) Bitter and spicy. Rather mature.
Aged Sake (2022/11) Chestnut 🌰 A little grassy. The new sake also had a matured taste, but the matured sake was richer. When heated up, the umami flavor is gradually ☺️
The Chodama style mutagen nabe continued with motsu nabe 😆.
Denya Gozei @ Otsuka Chodama Sake no Kai 20231223 hoshiakiJunmai Oragami Nama 🍶White ✨Gohyakumangoku from Fukushima Prefecture🌾.
The "Yuku Sake Kuru Sake" party at Jizakeya Kodama. Comparison of new sake and matured sake 😆 4th kind!
New Sake: fresh ✨, a little bit shuwa, light and easy to sip.
Aged Sake: Taste is up ⤴️. You can also feel the spiciness. Lemon 🍋 and citrus 🍊. The date of manufacture is the date of bottling. I forgot to note how many years it's been aged 😅.
Chodama style hennabe turns into oyster nabe 🦪😆.
Denya Gozei @ Otsuka Chodama Sake no Kai 20231223 hoshiakiJunmai Nama-shu Nama-shu 🍶Hatsu Shibori✨.
The "Yuku Sake Kuru Sake" party at Jizakeya Kodama. Comparison of new sake and aged sake 😆This is the third kind.
New sake (23/12) citrusy and spicy 🍊 refreshing but also umami 👍.
Aged Sake (13/12) 10 years old 😳So calm. It has a sweetness that I didn't feel in the new sake. A little bit of caramelized taste like Daruma Masamune. It is a sake that I want to drink slowly. When heated, it has a softness.
Chodama style hengen nabe with 6 different types of sake 😆 changed to duck nabe ✨.
Denya Gozei @ Otsuka Chodama Sake no Kai 20231223 hoshiakiJunmai Unrefined Nama-nihanzake🍶Nakadori Zero✨Origarumi Mizuho Kogane🌾 from Aizu Sakashita
The "Yuku Sake Kuru Sake" party at Jizakaya Kodama. Comparison of new sake and matured sake 😆.
New Sake (made in 2023-24) gentle ☺️. Aroma of lemon 🍋. Mild, not so much acidity.
Aged (made in 2021-22) 😆 It has a lot of umami 😆. It is different from new sake. Goes well with fatty amberjack.
We compared 6 types of sake with Chodama's style of Henken Nabe.
Denya Gozei @ Otsuka Cho Kodama Sake no Kai 20231223 hoshiakiJunmai Namaishu 🍶An evening like this... Raidori ✨Miyamanishiki from Shinshu🌾.
New sake and matured sake comparison at the "Yuku Sake Kuru Sake" party at Jizakaya Kodama 😆 The new sake was a bit sharp and tasty with a bit of a kick.
The new sake is a bit angular and has a nice schwa flavor, while the 2017 aged sake is surprisingly fresh✨. A bit of bubbles spouting out. Aroma of rice and koji. Dry taste. Delicious 😋.
6 different kinds of sake to compare with Chodama style henkannabe 😆.
Denya Gyo-togi @ Otsuka Cho Kodama no Kai 20231223 hoshiakiYamahai Junmai 🍶.
The last 9 cups of Chodama Sake no Kai "Autumn Blooming Cherry Meat Banquet" 😆.
Firm acidity. Spiciness. A little grass. Warmed up hot. Sweetness and umami. Soft and fluffy. The taste was as good as the gutsy, smoky horse thigh stir-fry 😋 and the Sakura nigiri was the perfect ending 🎉.
As Kodama-san says, "Dodoshiri tastes great!"
Denya Gohyo @ Otsuka 20231025 ジェイ&ノビィGood morning, hoshiaki😃.
Sounds like a fun sake party 🤗I would love to try one ☺️ Sakura Nigiri🍣, which from the name is a perfect ending 😋. hoshiakiThank you Jay & Nobby for your comments😊It was a very enjoyable meeting. The host of the event, Jizakeya Kodama @ Otsuka, is the owner who has a bit of a habit, but he is a wonderful person with a deep love for sake. If you have a chance, please visit ❗️ hoshiakiJunmai Nama-nama Sake🍶Aichi Prefecture Yumesansui🌾.
Chokodama Sake Club "Autumn Blooming Cherry Meat Banquet" 8 cups ✨.
A little cemedine🍈. Dry. A little hard to match with food 🤔. Easy to drink when combined with cabbage, bean sprouts and konnyaku with salted malt👍.
Moderately juicy" according to Kodama.
Denya Gohyo @ Otsuka 20231025 hoshiakiKinky stuff jia🥷miso koji✨
Chodama Sake Party "Autumn Blooming Cherry Meat Party" 7 cups ✨
Miso koji, apparently it breaks down protein more than it breaks down sugar 🤔, so it's more umami than sweet. Quite yellow. Spicy and alcoholic. Certainly more umami than sweet. Spicy when paired with sweet and spicy umami too (umasuji) konnyaku. Heated, sweet and sour. Chestnut-like 🌰.
According to Kodama, "A raging miso attack."
It seems to be a sake from the Shokame brewery that went through a lot and restarted as Wahkyo Sake Brewery.
Denya Gyoji @ Otsuka 20231025 hoshiakiYamahai Junmai Unfiltered Nama Sake 🍶 Yamadanishiki from Hyogo Prefecture🌾Gohyakumangoku🌾.
Chodama Sake Club "Autumn Blooming Cherry Blossom Meat Banquet" 6 cups ✨.
It has a great umami taste. More umami than dry. Spicy and tangy afterwards. When matched with string meat (between the ribs), it shines brightly.
Kodama-san says, "If you are looking for a good spicy one, this is it.
Denya Gohyo @ Otsuka 20231025 hoshiakiJunmai Nama yeast yeast 🍶Minori
Chodama Sake Club "Cherry Blossom Meat Party in Autumn" 5th cup ✨.
Beautiful aroma. Dry with a bit of acidity. Shuwa✨. Refreshing. Pear type 🍐 Not to be outdone by horse liver. Warmed up and rice rice rice. Both acidity and umami are up.
Refreshing and refreshing" according to Kodama.
Denya Gozei @ Otsuka 20231025 hoshiakiJunmai Ginjo Unfiltered Nama 🍶Tatsu Label🐲Black Aizu Kyo no Hana No.1🌾.
Chodama Sake no Kai "Autumn Blooming Cherry Blossom Meat Banquet" - 4th cup 😆.
First, cold sake. The aroma is a bit guttural. Dry Chokodama. Mild with sweet soy sauce of horse sashimi lean meat. Warmed up to melt the fat of the horse sashimi. 60 degrees. Actually, they say it should be kanzamashi at 70 degrees. Rice rice rice. While dissolving the fat of the kone. Great!
Direct from Kumamoto! Four pieces of horse sashimi (lean meat, futaego, kone, and liver). Acid also goes well with marinades. Tatsusen should be a good match for today's dish.
Mr. Kodama says, "Royal road to cherry meat!
Denya Gyoji @ Otsuka 20231025 hoshiakiJunmai Ginjo Nama Sake🍶 Organic Fukunoka from Aizu🌾.
Chodama Sake no Kai 🍶 "Autumn Blooming Cherry Meat Party" 3rd glass 😆.
Aromatic ✨. Balance of acidity and sweetness 👍. A little wine taste. Good with spicy Namban Miso. Good with Kakuni (stewed cubes of meat). Serve it warm. Umami and sweetness. Mellow ☺️
Kodama-san says "Fruity is delicious".
Denya Gohyo @ Otsuka 20231025 hoshiakiJunmai Daiginjo🍶Haraju once fired🔥Fukunoka🌾Himenomochi🌾 from Minami Aizu
Chodama Sake Club "Autumn Blooming Cherry Blossom Meat Banquet" 2nd cup ✨.
Not flashy, but goes in gently ☺️. Sweet and spicy in just the right amount, pleasant. Thinly heated melon🍈, meh. Today is the best. It goes into your body and is very tasty.
The special five-piece obanzai is all delicious 😋 Thick-baked egg with homemade ketchup, miso yakko with garlic and soboro, fried taro, fried eggplant with kagura miso, braised pork belly with skin on 😆 Sake goes on 🎉.
Quietly gorgeous" according to Kodama!
Denya Gohyo @ Minami-Otsuka 20231025 hoshiakiJunmai Nama Nama Sake🍶Sakura Nigori🌸Aiyama🌾.
Participated for the first time in "Chodama Sake no Kai", a sake party planned by the famous sake bar "Jizakeya Kodama" in Otsuka, Tokyo 😆 titled "Autumn Blooming Cherry Meat Party" 🌸🐴.
Shuwa shuwa✨. Strong aroma of rice. The attack is spicy, but the sweetness comes through quickly. Peach🍑? Greffles? Fermentation seems to be stopped at 8% alcohol. When heated, the lactic acidity increases and it's delicious.
Kodama-san says, "I can't get enough of the sizzle!
Denya Gohyo @ Minami-Otsuka 20231025 RecommendedContentsSectionView.title
