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hoshiakiSpecial Junmai 🍶Non-filtered raw sake ✨Directly pumped from Gohyakumangoku🌾 produced in Wajima, Ishikawa Prefecture.
A little medicinal smell, but it has a light calpis-like acidity. Sweet and sour as you drink it. But the medicinal taste bothers me. It goes well with all of them, but unfortunately, the medicinal smell is still bothering me.
Umezura hagi with liver, fresh onions and dried shrimps as a side dish 😋.
Umi to @ Takadanobaba 20250304 hoshiakiJunmai Ginjo🍶Micro bubbles🫧Nagori Nama-nazake✨Sakanishiki from Shimane Prefecture🌾 Spring Moon🌕🌸.
A bit creamy per se. Crisp with a strong acidity. Moderate dry aftertaste. The spiciness gives the impression of carbonation. The sweetness comes out with the sour new Mekabu ponzu vinegar. Oishii 😋 Spinach with sesame paste is also good for you. ☺️
Umi to @ Takadanobaba 20250304 hoshiakiJunmai 🍶Bodai ✨Non-filtered raw sake orikagarami 😆 Nara dewy leaf wind 🌾.
Orikarami and schwaseme🫧 Slightly carbonated. Slightly carbonated, with a strong seme smell. It is dry but gentle. Milkiness of melon🍈. So is it melon soda? When combined with gibasa vinegar, the sukittiness is enhanced. The meat skewers soften the sharpness of the meat and it's nice👍
Umi to @ Takadanobaba 20250227 hoshiakiSuper dry ginjo🍶Kurobakuren✨Nama Sake Yuyamanishiki🌾.
It's called "super dry" but it's quite sweet. Pleasantly fruity. It's a little different from melon. As you drink it, you can taste the spiciness. It's spiciness stands out when paired with araoni.
Umi to @Takadanobaba 20250227 hoshiakiYamahai Junmai 🍶 Myo no Hana Ei Mie Prefecture pesticide-free Yamada Nishiki 🌾.
Rather hard and dry. A little creamy on the back side. Spicy and sour. Sweetness is also felt by the sweetly seasoned Kanpachi Ara-ni. Shiso meat roll skewer softens the perimeter. The octopus ponzu ponzu (octopus potstickers) are hard to miss 😅.
I see they have two brands, Myo no Hana and Ei 🧐.
Umi to @Takadanobaba 20250227 hoshiaki
Weight, maturity. For warming up. Tempura of squid and conger eel softens the bitterness and makes it milder.
Umi to @Takadanobaba 20250221 hoshiakiJunmai 🍶 Namaishu✨
Beautiful sake. Elegant sake, one step ahead of seme. I paired it with a 3-piece dish (sea bream, kanpachi, and shime saba), firefly squid with vinegared miso and tomatoes 😆.
Umi to @Takadanobaba 20250221 hoshiakiNigori Nama Nama Sake🍶 Shiga Lake 65🌾.
It is another brand of Buroizumi.
It is a sludgy but sharp dry sake, with a sweet and ricey taste when well absorbed. Skittish with squid🦑 and celery marinade✨.
Sea and @ Takadanobaba 20250221 hoshiakiJunmai Ginjo🍶A friendly sake☺️
Sweet and spicy refreshing type ✨Swishy feeling🫧Comfortable. Sashimi trio (kanpachi, sumika, sea bream kombujime), all add to the deliciousness 😋and finish with the forbidden spicy ramen🍜😅
Umi to @Takadanobaba 20250206 hoshiaki🍶Nama yeast 🍶Non-filtered raw sake✨Fire-aged🔥Classic Senkou 🎊, Domaine Sakura Yamada Nishiki🌾 from Sakura City, Tochigi Prefecture, Japan.
Lemon squash🍋Moderate acidity. It is very tantalizing. I thought it would probably go well with fried food, so I paired it with fried lotus root clams 😋, and as expected, it went well together👍Refresh with snap peas 🫛✨.
The sea and @ Takadanobaba 20250206 hoshiakiJunmai Nama Nama Sake 🍶Daikariguchi Hatsu Shibori✨.
A little grassy, but not unpleasant. If you don't mind it, it's easy to drink. Goes well with the kanpachi namerou, which has a sharp edge 👍
Umi to @Takadanobaba 20250206 hoshiakiJunmai Ginjo🍶Namaishu✨Origarami🫧Otsumi🐍Matsumai🌾 from Shimane Prefecture.
Surprisingly light 😳 Unlike the image of Shimane sake, this is a refreshing ✨thin calpis soda. Flows smoothly with a bit of richness of fried tofu with crab starchy sauce.
Umi to @Takadanobaba 20250206 hoshiakiSpecial Honjozo 🍶Hatsu Shibori🎍.
A little strong acidity at first, followed by melon, and dry taste. The aftertaste is sharp and clean. The spiciness is increased by roughly simmered kanpachi. A little bitterness if you use gizzard.
Sea and @Takadanobaba 20250130 hoshiakiJunmai Ginjo 🍶 Usu Nigori Nama Sake✨
Cute label with winter sea image: 🐻❄️
A little schwar🫧 Dry ramune, bitter and sweet too. The sweetness of kampachi (wild cooked kampachi) makes it a little more bitter. It accepts grilled gizzard leeks with salt surprisingly well. It's a little bit dry. The white clams are rather neutral.
The Sea and @Takadanobaba 20250130 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 RecommendedContentsSectionView.title
