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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 hoshiakiAji no machidaya PB✨
Bikini girl I met again this year👙It makes me feel like summer is here 🍉 Quick and easy. It's like a cool summer candy. Combined with jellyfish cucumber🪼🥒😋 and finished with Pakuchi Yakisoba🌿 full 😅. hoshiakiJunmai🍶JAPAN PROUD 〜summer〜Shamonokai Limited✨Koji rice:Yamadanishiki 20%🌾Kake rice:Hachitanishiki 80%🌾.
Gentle ☺️ Sweet umami. It is not sticky, and there is no resistance. But on the contrary, it may not have much character. Good with kintoki-dai kombujime, which has a delicious and gentle taste👍.
Umi to @Takadanobaba 20240704 hoshiakiJunmai🍶Natsuwata🪷Yamada Nishiki🌾 from Tokushima prefecture.
A little grass 🌱, dark and a little bitter. Umami when drunk slowly. It's probably better if you warm it up a little. It's also heavy, so it's not like a so-called summer sake 🤔It's good with salty and salty potato butter with strong seasoning🥔🦑😋.
Umi to @Takadanobaba 20240704 hoshiakiJunmai Ginjo🍶Natsu Gin Usu Nigori✨Koji rice: Yamadanishiki🌾21% Kake rice: Yume no Kou🌾78%.
A little bitterness. Slightly schwar✨ dry soda 🫧 a little lactic acidic. Soy sauce ponzu type zucchini pork shabu shabu will make it more refreshing and light on the palate. Goes well with 👍
Sea and @ Takadanobaba 20240704 RecommendedContentsSectionView.title
