Timeline
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 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 RecommendedContentsSectionView.title
