Timeline
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 hoshiakiYamahai raw 🍶Shu mother 4-step brewing ✨Sake for the summer season☀️6% Yamadanishiki from Shiga Prefecture (mother) 🌾94% Hoshijirushi from Shiga Prefecture (moromi) 🌾.
There is no indication on the label, but it's from Furozumi 😅 The acidity is holding back what could have been a guttural grassy taste. The acidity is suppressed to a great extent where it would be grassy and guttural. It has a sourness like plum wine. The dried ayu fish gives a little spiciness, which is a good match 👍 The gizzard skewers soften the bitterness that was felt a little bit. ☺️ The peach paste with white sauce makes the acidity stand out. But it's not bad.
Umi to @Takadanobaba 20240911 hoshiakiJunmai Ginjo 🍶 once fired 🔥.
I thought it was Hitonatsu no Koi ❤️ but it's a bit different 😅Slight, light ✨Supple. You can also taste the sweetness when you drink it on a flat plate. Homemade ayu fish dried overnight is good 😆. I think it adds sweetness and umami. A little bitterness too with peach white sauce 🍑.
Umi to @Takadanobaba 20240911 ポンちゃんGood morning, hoshiaki 🐥.
It's really similar name and label 😆The tofu paste looks very delicious and it's the same as the ❣️ dish and the delicious drink 😊👍 hoshiakiThanks for your comment, Pon-chan 😊I mistakenly wrote down "one summer's love" when I drank it 😅This restaurant serves various kinds of tofu paste depending on the season. Like persimmon in the fall. They are all delicious 😋. hoshiakiSpecial Junmai 🍶Nakadori unfiltered unpasteurized sake ✨Ultra dry, koji rice: 20% Yamadanishiki🌾, kake rice: 80% Omachi🌾.
Sweet and refreshing on the palate ✨pleasant lemon and peach 🍋 aftertaste is quite dry. The aftertaste is quite dry and a little creamy with yam and okra dressed with ume plum. A little Kirin lemon 🫧 spiciness stands out when drunk on a flat plate. The classic geso wasabi is also good 😋.
Umi to @ Takadanobaba 20240911 hoshiakiJunmai🍶Non-filtered raw sake✨Awa Yamada Nishiki🌾 from Tokushima Prefecture.
A little grassy, but it holds up underfoot. Good bitterness and umami. Slightly burnt and spicy. When you take a good sip, it has a melon-like flavor, but with a burnt taste. A little sweetness with wax gourd crab sauce 🦀. Peach white sauce🍑, a little spicy but refreshing. It's a good addition to the sweet and savory taste of the grilled rice balls.
Umi to @ Takadanobaba 20240819 hoshiakiJunmai Ginjo🍶.
After sweet and bitter melon🍈tasake, it feels a bit harsh. I also paired it with winter melon with crab in bonito soup 🦀😋.
Umi to @Takadanobaba 20240819 RecommendedContentsSectionView.title
