Timeline
hoshiakiJunmai🍶Non-filtered hon-nama sake✨Yamadanishiki from Awa🌾.
A bit grassy, bitter and sharp. It would be better to warm up the sake 🤔 The harshness is softened when paired with sesame snapper head stew. Good when paired with something with a bit of a habitual flavor, like stewed red bean paste 👍.
Umi to @Takadanobaba 20241030 hoshiakiClassic SENKYU OMACHI, unrefined, unfiltered, fire-aged ✨ Koji: Domaine Sakura Yamadanishiki 20% 🌾 Kake: Domaine Sakura OMACHI 80%🌾.
It is typical of Sentori. Strong acidity. There is a seme smell. Pear 🍐 a little spicy and bitter. It can be served with a spicy stir-fried beef tendon and konjak.
Sea and @Takadanobaba 20241030 hoshiakiSpecial Junmai🍶Green Label🟩.
A little schwar🫧 green apple🍏 acidity and sharpness✨ As expected from Nabeshima. Pairs well with Hon Shishamo Tempura👍
Umi and @Takadanobaba 20241030 hoshiakiJunmai Daiginjo🍶Kenaiyama 50🌾 -Chronicle- Unfiltered once-fired raw sake✨
Beautiful sake with sweet flavor and acidity 🥰 Rumney type 🫧 Superior taste. Paired with three sashimi (sesame snapper, kanpachi, and Japanese octopus). All delicious 😋.
Umi to @Takadanobaba 20241030 hoshiakiJunmai Ginjo🍶Hiyaoroshi🍁.
I'm sure of it. No hiyaoroshi feeling, but fresh and clean ✨. Sweet and sour aftertaste. Pair it with kouji pickled squid 🦑 and ginkgo nuts 😋.
Umi to @Takadanobaba 20241030 hoshiakiOmachi🌾 from Futamochi Mame Farm.
Pear-type freshness🍐clear✨Lime🍋🟩 chic and sharp. Lime Sour🍋🟩Shiitake mushrooms fit nicely in fried food. I wondered how it would be with black sea bream head stew 🤔, but it was surprisingly refreshing and nice to refresh the muddled. The fat in the fried flatfish stuffed with surimi shiitake mushrooms is also smooth.
Umi to @ Takadanobaba 20241025 hoshiakiSpecial Junmai 🍶 Nama-nazake✨
Sweet and sour, a little tropical 🏝️ pineapple🍍flounder surimi shiitake mushroom stuffed deep fried 🍄🟫 makes it a little spicy and easy to drink. There was a shiitake mushroom shaft hidden in the back of the deep fryer. This is good 😋.
Umi to @ Takadanobaba 20241025 hoshiakiJunmai 🍶.
Dry sharpness ✨cute. A little sweetness when paired with fried taro. Gentle with lightly pickled yam. Umami when the temperature rises a little higher than the kinky.
Umi to @Takadanobaba 20241026 hoshiakiJunmai Ginjo🍶Sunset Orange🌆Akita Miyamanishiki🌾.
Melon🍈Killer, dry. Sweet and bitter. When I served it with a rough boiled rockfish, the melon softens and the spiciness rises, making it delicious 😋. Delicious.
Umi to @Takadanobaba 20241017 hoshiakiSpecial Junmai🍶Kaen❤️🔥YamahaiYamahai ✨Momihaoshi🍁Yamadanishiki🌾29%Ihyakumangoku🌾70%.
Aroma of maturity. Slightly brandy-like. Dry. A little subtle. The heaviness is softened a little by lightly pickled yam. Smoked herring with mayo and salt is a nice touch. The herring tastes like crispy bacon 🥓. The match 👍Sanma Namaro (saury) softens the taste considerably. It goes in easily. The sourness comes out.
Umi to @Takadanobaba 20241017 hoshiakiJunmai Ginjo🍶Kitashizuku🌾.
Good acidity. Rumney type 🫧 Sweet 🫧Sweet 🫧Sweet. Green apple 🍏 refreshing ✨Sanma nameko🐟 crisp. It feels sweeter served on a flat plate.
Umi to @Takadanobaba 20241017 hoshiakiSpecial Junmai 🍶Only for glasses🤓.
Cute ✨ lemon squash 🍋 white grape. A bit bitter. Sweet salmon yukke with more spiciness and delicious. Fried bean sprouts ponzu is also crispy and delicious 😋 I'm not wearing glasses but forgive me chonmage😅
Umi to @Takadanobaba 20241009 hoshiakiJunmai 🍶Namaishige Sake✨Ihyakumangoku🌾.
Gutsy and grassy. But it softens as you drink. It is delicious with sashimi (octopus, sea bream, kanpachi, shime saba, Norwegian salmon). It goes very well.
The label is really nice 💕I want to drink it while looking at it all the time 😆.
Umi to @Takadanobaba 20241009 hoshiakiSpecial Junmai🍶Hiyaoroshi🍁Tosa Rei🌾.
Mild and gentle but firm. Reminiscent of pear🍐 with a dry aftertaste. Pour off the oil from the lotus root scissors fry.
Umi to @Takadanobaba 20241009 hoshiakiSpecial Honjozo🍶forte-piano🎹.
Banana🍌 but dry not sweet. It doesn't seem to go well with food, but I don't know 🤔 Geso Wasabi🦑 to increase the spiciness. But hmmm. Seared tuna 🍣 is a good match for the spiciness 👍As the temperature goes up, the fruity feeling settles down, making it easier to drink. The thick fried tofu is also nice and simple.
Sea and @Takadanobaba 20241001 hoshiakiJunmai Ginjo 🍶Nama Ippon ✨Nama Sake Yamadanishiki🌾.
Slightly gorgeous fruity aroma. Dark fruitiness when you drink it. Melon? No, maybe green apple type. It's like juice. It's like bubblegum 😅The seared tuna brain softens the fruitiness a bit and gives it some umami.
Umi to @Takadanobaba 20241001 hoshiakiJunmai Ginjo🍶Sugi no Shizuku💧Kinoko🍄🟫🍄Hiyaoroshi🧊.
Gentle mouthfeel☺️ is refreshingly light ✨Citrus 🍊Needle. Pleasant, dry sharpness when combined with lotus root scissors fried. It's also sweet and tasty with the ponzu-like tuna brain.
Umi to @Takadanobaba 20241001 hoshiakiJunmai 🍶Kettle heated 🔥Miyama Nishiki🌾.
Melon type 🍈Killer and sharp ✨May be a little plain when it's cold. It's mild with a little oily fried yam shiso. It's also good with sweetness 😋 and sourness when paired with konnyaku spicy stir-fry.
Umi to @Takadanobaba 20240918 hoshiakiSpecial Junmai 🍶Yamahai Namaeshi Namaishu ✨Handmade Tubeshibori 🎉.
The aroma is strong and zingy. But when you drink it, it is not heavy and has a sour taste. A little bit of maturity behind the spiciness. The umami flavor comes through later. Chicken skin with yuzu kosho (citrus pepper) ponzu vinegar for more umami. It turns mildly spicy by stir-frying konnyaku with spicy sauce. Sweetness with chilled tofu.
Umi to @Takadanobaba 20240918 hoshiakiTHE ORIGIN✨Yamada Nishiki🌾.
Refreshing ✨dry. A little seme. Citrus 🍊Sweetness as you drink. Juicy. Chicken skin with yuzu kosho ponzu (Japanese citrus pepper), it calms down the energetic a little. It has a deep nostalgia that accepts konnyaku spicy stir-fry.
According to online information, it is a junmai ginjo spec.
Umi to @ Takadanobaba 20240918 RecommendedContentsSectionView.title
