Timeline
hoshiakiJunmai Ginjo🍶Origarami✨Hon Nama 🎉.
Beautiful, clear. Silky texture. Sweetness, spiciness, and a touch of spiciness, all in moderation and in good balance. A little melon🍈 but not too strong. It's a little bit spicy, so it goes well with bonito kushikatsu. It goes better than beer. Aji kushikatsu can also go well. But it goes better with grated radish with bonito than with aji tartar. It's surprisingly cunty and good with sauce.
Umi to @ Takadanobaba 20250124 hoshiakiJunmai Ginjo 🍶 Nama ✨Slight nigori
Kirei dry. Sharp. A little sweetness is hidden in the aftertaste. Flat plate increases the sweetness. The spiciness of the green onion in the amberjack nuta makes it sweeter and easier to drink. It also accepts the slightly junky Tsukune cheese skewers👍.
Umi to @ Takadanobaba 20250124 hoshiakiJunmai 🍶Non-filtered raw sake✨Yamada Nishiki🌾.
This is the last of the first "Umi to" sake of the year.
It has a melon-like flavor, but it's not clingy and goes down smoothly. Spicy, refreshing, but with a little brown sugar sweetness in the aftertaste. Beautiful ✨Mochi fried rice cake fits perfectly. The sudoko cream cheese is also delicious 😋.
Sea and @ Takadanobaba 20250110 hoshiakiJunmai 🍶Nama-nazake✨Aji-no-Machidaya Limited New Sake Direct Pumping🎉Koji rice: Yamadanishiki🌾Kake rice: Gohyakumangoku🌾.
It is crisp and dry. Sharp ✨ Rich afterwards. Slightly schwar🫧 Matches the sweetness of mochi agedashi.
Umi to @Takadanobaba 20251010 hoshiakiYamahai Junmai 🍶Nikkumi-Oragami Nama-Nazarami ✨Aji no Machidaya New Year celebration sake limited order 🪅.
Crisp and refreshing dry taste. My wife says it's lactic acidic. It's a good one to eat. Also good for pickled cauliflower with miso 😊 Boiled cauliflower with miso 😋.
Umi to @Takadanobaba 20250110 hoshiakiJunmai🍶Newly Shiboritate Unfiltered Nama Sake✨Ooyama Nishiki from Nanto, Toyama Prefecture🌾.
Hard impression. Rather dry. Crisp. My wife says the taste of the water is outstanding. Pair with yellowtail and green pepper tataki🐟 for a rich taste. Sharp✨It feels sweeter on a flat plate than in a cup.
Sea and @ Takadanobaba 20250110 hoshiakiModern Sentori 🍶New Unrefined Nama-Shu ✨Hatsu-Tank Araubashiri 🎉Domaine Sakura Yamadanishiki🌾.
Here's the first glass of the first "sea and" of 2025 😆.
Sourness that is typical of Sengoku, even though it's an Edo-bari. A little lactic acidic. Nigori shuwa🫧 calpis soda. Cun 💕shed the fat from the pork skewers.
Umi to @Takadanobaba 20250110 ジェイ&ノビィHi, hoshiaki 😃.
Thank you for choosing Senkou for your first drink 🎉 of 2025 😊. hoshiakiThank you Jay & Nobby 😊Senkou is 2nd in my CI ranking 🥈 but Tochigi sake is 9th. I'm going to try to increase the ratio of Tochigi sake 😅. hoshiakiJunmai🍶Non-filtered raw sake✨Ishikawamon from Okunoto🌾.
Sogen drink comparison😆This is new sake✨.
New sake but thick and robust. Delicious flavor. Uri🍈The manager served us New Year's Eve Soba🍜 and we finished it off with more snacks Neapolitan🍝 on 😅We are grateful to Umi for their hospitality in 2024🙏!
Umi and @Takadanobaba 20241230 hoshiakiJunmai 🍶Sugen
Sea, and last of 2024, Sogen drink comparison 😆.
First of all, this one. The name "蘇甦" means "resurrection" in Japanese.
It has a strong body. It is suitable for warming up. Mild and easy to accept with Wagyu beef. Very good match with sudoko cheese 👍.
Umi to @Takadanobaba 20241230 hoshiakiJunmai 🍶Keikatsu Sukuikumi Nama Sake ✨Nigori Sake
My wife says it's spicy radish 😅 carbonated and hit hard, but strong core, yet gentle. Refreshing and sharp. The flat plate makes it milder. Match with the ankimo 👍When you drink more, it becomes mellow and mellow. ☺️
Umi to @Takadanobaba 20241230 hoshiakiJunmai Ginjo🍶Non-filtered direct-drafted Nama Sake✨Aji no Machidaya New Year Celebration Sake🎍Hanamoi🌾 from Aomori Prefecture
The end of the year, the sea and the third glass is here 😆.
A little melon ginjo 🍈Not too harsh, goes in easily. It's dry and goes well with fried oysters🦪👍I wonder why it's newt🦎🤔.
Sea and @Takadanobaba 20241230 はなぴんGood evening, hoshiaki. I am a very good friend of yours 🙂.
I think fried oysters and sake is one of the best
I think it is one of the best combination. I think it's one of the best combination 🤭.
I did it yesterday too. 😁. hoshiakiThank you Hanapin 😊 Oysters 🦪 are delicious. Fried, sautéed, cooked or raw, I love them all 😍 some people don't like them for their bodies, but I'm happy to have a body that can eat oysters😅. ポンちゃんHi hoshiaki 🐦 I was curious about the label too and googled it.
I was curious about the label too, so I googled it 😊It seems that the giant salamander lives in Iwakisan🤭. hoshiakiThank you, Pon 😆 I'm surprised it wasn't a newt 😅I'm also surprised that they are found in cold areas like Aomori. I learned a lot 🧐. hoshiakiJunmai Ginjo🍶 Nama Sake✨
2024Last "with the sea" 2nd glass: ☺️
Agadubebebe (delicious water)😅My wife says it has a hint of sweetness, then sharp and dry. The homemade ankimo wasabi gives it a richness and spiciness. Very tasty 😋!
Umi to @Takadanobaba 20241230 hoshiakiJunmai Daiginjo🍶.
My wife's last day of work in 2024, last drink outside at our usual "Umi to" 🍶.
The first glass was another brand from Aihara Shuzo, famous for the moon after the rain ✨Kyurei is the name of Kure, Hiroshima 🧐.
Clear and light ✨Sharp. Light ✨Sharp. A little sweetness if served on a flat plate instead of a glass. Pair it with ginkgo 😋.
Umi and @Takadanobaba 20241230 hoshiakiJunmai🍶Nama Kusumi Sake🌫️Hatsu Shibori✨Miyama Nishiki🌾.
Suddenly. Slight melon and bitterness. A little citrus 🍊 bitterness, maybe greeful. But a little Japanese taste. The sourness goes well with the takopotch ponzu vinegar. It also catches the oil from the fried lotus root clamshell.
Umi to @Takadanobaba 20241227 hoshiakiJunmai Ginjo🍶Kasumi🌫️ Nama Sake✨
Sweet 🫧 a little schwar🫧 refreshing ✨ foam with a dry aftertaste. Cider 🫧Umazura hagi liver soy sauce 🫧Umazura hagi liver soy sauce 🫧Umae 👍Flesh is very crispy.
Umi to @Takadanobaba 20241227 hoshiakiFreshly squeezed raw sake ✨
Here is the end of the day 😆.
Melon 🍈 dry. It goes well with the salty taste of homemade crustaceans 👍The crustaceans set the tone. Synergistic effect. Vinegared miso with red clams is also a flavor explosion 😋.
Umi to @Takadanobaba 20241221 hoshiakiJunmai 🍶 Nama-nazake✨
Soft, pleasantly sweet but dry grassy. Bitterness too. Catch the homemade crow's feet. Good without spreading the smell. Spicy like gin.
Umi to @ Takadanobaba 20241221 hoshiakiJunmai 🍶Non-filtered raw sake ✨Yamadanishiki from Hyogo Prefecture🌾.
The aroma is a bit pungent. Strong. A little strong. It's a little bit like a thin herb. It's good with octopus ponzu (ponzu with octopus). Dry and sharp. I want to warm it up. Goes well with the bitterness of ginkgo nuts👍
Sea and @Takadanobaba 20241221 hoshiakiSpecial Junmai🍶Kasumi Sake🌫️ Nama Sake✨
Gentle ☺️ with a nice thickening. According to my wife, even people who easily aspirate can drink it 😅 It is a dignified, beautiful and superior sake with a sober and unadorned appearance. It is elegant. It is enough with simple snacks like pickled turnips.
Umi to @Takadanobaba 20241221 hoshiakiJunmai Ginjo Nama 🍶MOVIN'
My wife says it's charming and goes well with meat 😅It surely goes best with the fat from the wagyu beef tataki 👍maccha 😋 It's also good with the fatty conger eel tempura. Sharp and sharp.
I looked it up on the internet and found that the origin of [MOVIN'] has two meanings: "to act positively as a brewery" and "a taste full of dynamism" 🧐Good, good, good!
Umi and @Takadanobaba 20241221 はなぴんGood evening, hoshiaki: ☺️
Beef Tataki😍😍😍.
In the past, if I could get a good piece of beef, I used to have two choices
or tataki when I could get a good piece of beef.
but nowadays I'm too scared to eat roast beef😅. hoshiakiThank you, Hanapin 😊Wagyu tataki is a regular menu item at this restaurant, I've had it several times now and never had a bad experience with it 😅The heat is the key 🐂.
But roast beef is also hard to throw away 😆. RecommendedContentsSectionView.title
