Timeline
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 hoshiakiSpecial Junmai 🍶.
Fresh and lush✨A little bitterness after the freshness. Citrus 🍊A little bitterness after a refreshing taste. A little spicy when paired with sea bream sashimi. Tuna brain 🍣 gives it a tropical feel 😅Tasake is still delicious 😋.
Umi to @Takadanobaba 20240819 hoshiakiSparkler 🎇 Unfiltered Unrefined ✨Heated Domaine Sakura, Yamada Nishiki🌾.
Good acidity. Flat plate also has sweetness. Paired with three sashimi (tuna brain, sea bream, and raw octopus) 😋This is a good match with the sweetness of the octopus. The sourness is softened by the sea bream, and it's easy to enjoy. The sticky tuna, catch it. The chicken skin ponzu vinegar is also good with the savory flavor.
Umi to @Takadanobaba 20240819 hoshiakiJunmai🍶Hiyazume🧊Yamada Nishiki🌾.
Beautiful taste ✨ A little melon🍈 dry. Comfortable. It can be served before or during a meal. A little octopus will give it a nice sharpness. The head of kanpachi (yellowtail) is boiled and softened.
Vietnamese sausage served at 🇻🇳 is spicy, sour and delicious. I could go for a Kaizen, but I'm still going to have another beer 😅
Umi to @Takadanobaba 20240808 hoshiakiJunmai Ginjo🍶Yamahai unfiltered raw sake✨Sake mother: 6% Yamadanishiki from Shiga Prefecture🌾, moromi: 94% Sounomai from Chiba Prefecture🌾.
It has the acidity that is typical of Yamahai. A little bit harsh 😳Stimulation feeling. A little bit matured and spicy. Kusetsuyo. When combined with the acidity of octopus, it softens it a bit. Can be served with raw bell peppers stuffed with meat 👍
Umi to @Takadanobaba 20240808 hoshiakiJunmai Ginjo Nama Sake🍶hideko👩🦰Yamada Nishiki🌾.
Ripe apple 🍎. It has a delicious flavor. But not heavy. Sweet. The takopotchi ponzu vinegar (🐙) softens the stickiness that was there for a while. The sweet and spicy evening glory and beef chanpuru brings out the hidden sourness and spiciness and keeps you going 😋.
Sea and @ Takadanobaba 20240808 hoshiakiJunmai 🍶New Sake✨Yobi Sake Ginbuki🌾.
First of all, a cup. Strong seme smell, a bit harsh. It's good with the herring milt. Next, on a flat plate. The harshness is lessened and the flavor increases. The Wagyu beef tataki eliminates the bad taste and the dish is delicious.
Umi to @Takadanobaba 20240802 hoshiakiJunmai Unfiltered Nama Sake🍶 Yamadanishiki🌾.
Although it's junmai, the rice polishing ratio is 45% 😳It's sweet and umami. Rumney aroma ✨ but not only refreshing but also has a nice bitterness. Soft and tender with corn kakiage🌽.
Umi to @Takadanobaba 20240802 hoshiakiJunmai Unrefined Nama-nihon Sake🍶🍶Samadanishiki🌾 from Hyogo Prefecture
First of all, it's a flat cup. Freshly pounded rice cake, strong rice flavor. With a cup. Sourness and bitterness. A greenish smell. It is sharp and spicy. The sweet sardine nameko (🐟) removes the miscellaneous flavors and increases the richness.
Umi to @Takadanobaba 20240802 hoshiakiJunmai Ginjo🍶Hitori no Koi💕
Second time this summer. Refreshing acidity. Easy to drink with no unpleasant taste. It is easy to drink without any resistance. Pair it with a three-piece sashimi platter (striped horse mackerel, mackerel, gindara) 😋.
Umi and @Takadanobaba 20240802 hoshiakiJunmai 🍶Umakara polished 80%✨Fusakogane from Chiba Prefecture🌾.
A little sour, then sweet like a candy cane. A little refreshing with soaked okra. ☺️ It's also good with bonito namenro🐟. Maybe rather versatile.
Umi to @Takadanobaba 20240801 hoshiakiJunmai Daiginjo🍶Uchiage Hanabi🎆Miyama Nishiki🌾.
A little melon🍈 to Japanese pear🍐. Gentle and low resistance☺️ pleasant. A little schwar🫧 rummy. A little spicy and bitter with the wing skewer. The sea bass head stew makes it rather sweet and nice. Salmon halas also catch on.
Umi to @ Takadanobaba 20240726 hoshiakiJunmai Ginjo🍶Yasaku🍊Hitomebore🌾.
It's definitely a Hassaku😅 Light with a strong acidity. The alcohol is a little strong. Matches shishito pepper tempura👍Good for fried food👍Can also go with salty harasu. I checked on the internet and found that Hachisaku means the first day of the eighth lunar month 😅I was pulled in by the taste by the name. However, the crispness is typical of summer sake ✨.
Umi to @Takadanobaba 20240726 hoshiakiJunmai Ginjo🍶Ameon ni Tsumemuru☔️Kake rice: Hyogo Yume Nishiki🌾Koji rice: Hyogo Yamada Nishiki🌾.
The innovative label is eye-catching. Everyone I drank it with said it was heavy. I feel it's light 😅Pokari? Light and light. Pair it with a plate of pickled sea bream and three pieces of sashimi 😋.
Umi to @Takadanobaba 20240718 hoshiakiSpecial Junmai🍶Seasonal Sake✨Summery ☀️ Yamadanishiki🌾.
Sour and sharp ✨slightly shuwa🫧 Dry and refreshing, certainly a good summer sake 👍Cold with seasonal chilled eggplant🍆 and eel zak😋.
Umi to @Takadanobaba 20240718 hoshiakiJunmai ginjo 🍶 unfiltered ✨颱風二十三号🌀
Sweet and sour, tight 😆 A little bit of seme smell. Goya tuna egg softens the harshness a bit and it's good 😋.
Umi to @Takadanobaba 20240718 hoshiakiJunmai super dry🍶nama-nazake✨Biyamanishiki🌾.
Mildly dry with a bit of melon. The melon feeling is reduced and lightened by the hime-tai (sea bream) nanbanzuke. The sweetness of the taste is also improved. The herring and dill marinade is subtle. The dill might be too much. This is a wine. It is a little heavy when served alone. It would be better to have it on a flat plate, so it is more gentle and sweet. I had the grilled rice ball with mussels to finish.
Umi to @Takadanobaba 20240709 hoshiakiJunmai Ginjo🍶 Nama Sake✨The Door into Summer🌻.
Cute cat label😍Open the door and you'll see sunflowers🌻.
The aroma, slightly pungent. A bit grassy when you drink it. A little grassy when you drink it. But the subtle saltiness, bitterness, cleanness, and spiciness are well balanced and nice. When paired with the pickled sea bream, it's refreshing ✨ and easy to drink without any resistance. But it might be a little less interesting 😅 If you pair it with marinated herring and dill, it's more interesting with more dill, but the sake might be less assertive. It might be a bit too much. Reset with fries.
Umi to @Takadanobaba 20240709 hoshiakiJunmai Ginjo🍶Origarami Nama Sake✨ - Extra Edition - Ura Chiebijin🎉
Ramune🫧or rather Mitsuya Cider. Dry, refreshing ✨It goes well with the potato fries 🍟 we were served 👍Soakly poured over the acidic pickled hime-tai snapper. Marinated herring with dill flavor, a little spicy when combined with this 😅
Umi to @Takadanobaba 20240709 RecommendedContentsSectionView.title
