Timeline
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 😆. hoshiakiJunmai Ginjo🍶New Moon🌑 Shimotsukoritate Nama-Nagara Sake
Not heavy umami, a little schwar🫧, refreshing, moderately fruity. Apricot? Sweetness. Superior. Nice sweetness, but a bit different when paired with sashimi. Aperitif or after-dinner drink? It might go well with sea bream 🤔 It goes rather well with salmon roe on top of a bowl of rice👍
Umi to @Takadanobaba 20241219 hoshiakiJunmai Ginjo🍶Unfiltered Nama-nihan Sake✨Origarami🌫️Yamada Nishiki🌾.
Strong smell of cemedine 😵 Schwatt 🫧 Dry cider. The sea bream nanbanzuke (sea bream) softens the cemetery and is delicious 😋.
Umi to @Takadanobaba 20241219 hoshiakiJunmai Daiginjo🍶2024Fuyu❄️Yamagata Prefecture, Izuwasanzu🌾.
Otokoyama Shuzo was in charge this time. Crisp, sharp, dry ✨ pear🍐 sharp. Good with smelt squid, but goes well with kanpachi fat. Sweetness when combined with the flavor of flatfish kombujime. Good for lotus root scalloped fried 👍 It catches the oil. Flat plate is more gentle than a cup.
Umi to @Takadanobaba 20241219 hoshiakiJunmai Ginjo🍶Super limited
The aroma is a little pungent, but when you drink it, it has no unpleasant taste. It is a smooth, everyday sake. Umami and moderate bitterness. It is the type of sake that can be enjoyed slowly. It enhances the flavor of salmon roe. Tsukune cheese skewers and fried taro go well with it 😅.
Umi to @Takadanobaba 20241213 hoshiakiJunmai🍶Hatsu Shibori✨Kasumi Sake🌫️ Nama Sake
Kirin lemon type 🍋 sharp and dry. Nice bitterness. Fresh ✨Hagi's deliciousness is better. Liver is delicious 😋 Gezowasa is also good. I'm sure they say "If you're going to go for fish, it's Hidakami". The 10 best fish in Miyagi 🐟 is also a great way to learn English 😉.
Umi to @Takadanobaba 20241213 hoshiakiJunmai🍶 Shiboritate✨Nama Sake Limited Edition
Dry, apple-like taste. Sweetness in the mouth. Melon feeling also 🍈 catch the horse chestnuts. No smell and very good 😋Ginkgo nuts to go with it.
Umi to @Takadanobaba 20241213 ポンちゃんCongratulations to hoshiaki on 3000 check-ins 🎊🎊🎊
That's great! That's one word for it👍✨
I always enjoy your reviews with your delicious food, especially here 😊. hoshiakiThank you Ponchan 😊3000 in 6 years, about one a day 😅 I posted late, only last December, thank you for your patience with my out of season post 😆. ジェイ&ノビィHi hoshiaki 😃
Congratulations on your three thousand check-ins ㊗️ 🎉!
I would like to visit ‼️ "with the sea" for future drinking trips out of each place!
We'll be waiting for you in 2025 👋 hoshiakiThank you Jay & Nobby 😊In the real world we drank yesterday with the sea, but we will try to get to 2025 as soon as possible in Sake no Wa 😅. Masaaki Sapporohoshiaki, thank you for everything 😊3000 check-ins is amazing 👀Congratulations 🎊Toyokai Junmai Namae looks delicious 😋. hoshiakiMasaaki Sapporo, thank you 😊Toyobai is one of my top 5 favorite sakes 😆I've never visited the brewery, but Hirosaki's Domon is a great place to compare Toyobai drinks & get Igamentshi🦑✨. hoshiakiDry Junmai Haraju 🍶Koha Oroshi 🍁 Hitomebore 🌾.
Dry and refreshing ✨ A little strong in alcohol. A little strong alcohol. Bitter and sweet with the chicken and red pepper nanbanzuke. Also goes well with the sourness of the carrots and onions in the nanban👍.
Umi to @Takadanobaba 20241121 hoshiakiJunmai Ginjo 🍶 Namaishu ✨Gohyakumangoku 🌾.
A bit like a ripe persimmon. Crisp lemon 🍋Koshodai kombujime softens the spiciness. The spiciness is softened by kombujime (kosho-dai). Vinegared kohada also does not spread the smell. The red prawn grilled with salt will bring out the sweetness. It may be the best match. Flat plate is gentle taste. ☺️
Umi to @ Takadanobaba 20241112 hoshiakiJunmai Ginjo🍶Yamada Nishiki🌾.
Beautiful and fine ✨ Slightly dry and sharp. It has a sweetness when combined with thin melon 🍈 and a little bit spicy garland chrysanthemum and maitake mushroom sesame seeds. The somewhat habitual yellowtail liver stew also flows smoothly. The grilled red prawn 🦐 is savory and tasty 😋, milder on a flat plate than in a cup.
Sea and @ Takadanobaba 20241112 hoshiakiJunmai 🍶Saiyashigasekuri✨Jinenori🍁.
Dry but acidic and umami. Beautiful ✨Too much match with leatherfish with liver 😆, fainting in agony. Fried horse mackerel, tartar included, I'll take it 🎊.
Umi to @Takadanobaba 20241106 hoshiakiJunmai namaishu unfiltered raw 🍶Kohokuyo oroshi🍁Koji: Yamadanishiki🌾, Kake: Fusakogane🌾.
Slightly sour and dry. Refreshing ✨ pear type. A little bitter with shredded potato salad🍟, but not bad. With cod roe stewed with ginger, it has a surprising sweetness. The spiciness stands both. The flat plate is sweeter.
Umi to @ Takadanobaba 20241106 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 RecommendedContentsSectionView.title
