Timeline
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 hoshiakiJunmai Ginjo 🍶Sake✨White🤍Saganohana🌾.
What is White? I asked and found out that they also have a black version. The black one is made with red wine in mind and the white one is made with white wine in mind 🤔While it is a bit grassy, it has an acidity that certainly conveys the image of white wine. When the temperature rises a little, it has a gentle and gentle taste. It also has sweetness. The manager said it goes well with fish, so I had the Tako-Pochi Ponzu (octopus). Not fish, but a good match 👍Shishito pepper skewers are also good.
Umi to @Takadanobaba 20240628 hoshiakiSpecial Junmai🍶Kasumi Sake🌫️ Nama Sake✨Hatsu Shibori
Melon🍈 dry. Sour with a hint of sweetness when well absorbed. Sour myoga and pickled turnip will calm you down. It also accepts the greenness of raw stuffed bell peppers 🫑.
Sea and @ Takadanobaba 20240628 hoshiakiJunmai Ginjo🍶 unfiltered✨Fukunoka🌾82%.
Refreshing ✨Ramune type 🫧 Mellow. Honjozo is good for instruments, but jungin is also superior. Paired it with vinegared shako 😋 sour sake and snacks on this day. Maybe I was a little tired😅
Umi to @Takadanobaba 20240614 hoshiakiUnfiltered Nama Sake🍶Kabutomushi
I want to drink Kabutomushi at least once a year 😆 I came across it again this year.
Sour, sour 😝Killer lemon 🍋Dare to drink with sour takopotch ponzu🐙😋 nice synergy ✨
Umi to @Takadanobaba 20240614 hoshiakiJunmai🍶New stored sake✨Summer only 🔥.
A little grassy, bitter, sweet and sour 😳 Dry aftertaste. Crisp with stuffed bell peppers 🫑. Umami with grated baby sardines. It came into its own when warmed up. Sticky and spicy. Finish with a grilled rice ball 🍙.
Umi to @Takadanobaba 20240612 hoshiakiJunmai🍶Sasasara Junmai lovely summer 打上花火 fireworks🎇 Aji no Machidiya ver.
It's quite refreshing, maybe because of the low alcohol content for summer 😳 Is it a little short? It's spicy and bitter when you take a long time to drink it. Greffle type? It is a good way to wash down the shaved scallops. Might go better with beer. Sourness from simmered conger eel kama. As the temperature rises, it becomes softer and more flavorful. Also goes well with raw green peppers 🫑 and stuffed meat 👍
Umi to @Takadanobaba 20240612 hoshiakiJunmai🍶Seasonal sake✨Summery🌻 Yamada Nishiki🌾.
Refreshing ✨ light ramune 🫧 a little spicy and bitter. The dark seasoned conger eel in kama-ni gives it a more umami taste. The spiciness is increased by fried scallops, and you feel like you're waking up. The pickled white gourd gives it a crispiness.
Umi to @Takadanobaba 20240612 hoshiakiJunmai Ginjo 🍶 Nama Sake ✨Orikarami 🌾 Yamadanishiki from Tojo, Hyogo Prefecture, Special A district.
Slightly seme smell. Not harsh. Dry and dry. Pair it with tom yum kung fried rice to soften the taste 😋.
Umi to @Takadanobaba 20240606 RecommendedContentsSectionView.title
