Timeline
hoshiakiJunmai Namaishu🍶hideko🚺 Miyamanishiki🌾.
The acidity stands out. Bitterness behind the freshness. Sweetness too. Goes well with corn kakiage (deep fried corn). It refreshes the palate. It enhances the sweetness.
It's a challenge sake using Hoshi no Yeast, an in-house yeast created by the daughter of the brewer Hiduyoshi 🤔The label is cute 💕.
Umi to @Takadanobaba 20240502 hoshiakiSpecial Junmai 🍶Amajo Dry ✨.
Light, refreshing ✨. Dry. Kire. Thin and melon-like. It will wash down the striped horse mackerel sashimi. Goes well with geso wasabi or something 👍Finish is salted yakisoba noodles with fresh sakura shrimps 🦐I tend to eat too much when drinking alone .
Umi to @Takadanobaba 20240426 hoshiakiNama Hashimoto🍶Aoten🟦.
According to online information, it looks like Junmai Unfiltered Genshu, but there is no description.
It has a moderate acidity, which is typical of a sake yeast yeast yeast yeast yeast yeast. Fresh melon-like 🍈. Beautiful sake with lots of fruitiness. It is a good match for sashimi, but it also accepts a different kind of food, such as simmered kinmei fish with liver.
Umi to @Takadanobaba 20240426 hoshiaki20240502 Reunion 😆 Acidic but not harsh. Strong taste but not heavy. Citrus 🍊 striped horse mackerels, the fat is washed away nicely. Sea and @Takadanobaba hoshiakiJunmai🍶
Banana🍌Light dry. Refreshing and pleasant to drink as it progresses 😆. Sipping it. Sashimi trio (squid, horse mackerel, sea bream). It goes well with all the sashimi👍. Also matched with sweet and spicy raw green bell pepper stuffed with meat 🫑.
Umi to @ Takadanobaba 20240426 hoshiakiSpecial Junmai 🍶 Namazake✨
Sweet, spicy and acidic 👍. A little bit of a sizzle. Slightly sour. Rumney type. When paired with the sweetly seasoned sea bass head stew, you can feel the spiciness and it's pleasant.
Umi to @Takadanobaba 20240416 hoshiakiPure rice🍶 white malt✨ five (FIVE) yellow🟨.
First on a flat plate. Sweeter and more intense flavor. Lemon🍋 and citrus 🍊. Mellower served in a glass. ☺️ Quick and easy. A drizzle of oil from the fried lotus root sandwiches.
Umi to @Takadanobaba 20240416 hoshiakiSpecial Junmai Yamahai brewing 🍶 A little bitter and tasty.
A little bit bitter and tasty. Pear 🍐 and white grape. Good acidity 👍good with minke whale sashimi🐋😋and we had tom yum fried rice to finish 😆.
Sea and @Takadanobaba 20240412 hoshiakiJunmai Ginjo Nama Sake🍶Nadeshiko yeast🌸Omachi🌾.
Sticky, mild, neutral, and moderately spicy. The degree to catch the mackerel roe stew.
Umi to @Takadanobaba 20240412 hoshiakiJunmai Unfiltered Nama Sake🍶Itsuzanbana🌾 from Yamagata Prefecture
Compared to Kudokidokutei and Dewa Sanzan🌾😆Kudokidokutei is a melon🍈, this one is a little bit peachy🍑. The salmon halas is so good that I ordered half a bowl of rice while I was drinking 😅.
Umi to @Takadanobaba 20240412 hoshiakiJunmai Daiginjo🍶 Namaishu✨Yamagata Prefecture, Izuwasanzu🌾.
Beautiful and delicious sake 😆 light melon🍈. Dry aftertaste. I had it with anago no nanbanzuke (grilled conger eel) 😋.
Umi to @Takadanobaba 20240412 hoshiakiSpecial Junmai 🍶Nama Sake✨Haru Sake🌸Kasumishu Yamadanishiki🌾.
Bitterly dry. A little grassy but not too much. Pair it with a gamecock skewer to soften the harshness: ☺️
Umi to @Takadanobaba 20240412 hoshiakiJunmai Daiginjo Nama Sake🍶Scented Shiboritate✨.
Lightly dry, greeful. Mineral type. Wagyu beef tataki ponzu lightly. Sweetness when paired with whale. Comfortable sake ☺️
Umi to @Takadanobaba 20240409 ジェイ&ノビィGood evening, hoshiaki 😃.
This fragrant Sanzenmori! It's so delicious 😋 comfortable sake is the best way to describe it 😊. hoshiakiThank you for your comment, Jay & Nobby 😊We were on a 25-sake drinking contest that day and didn't get a good taste of the sake, but it sure was good ✨First time meeting you, I'd like to take my time next time. hoshiakiJunmai Ginjo🍶New raw sake✨Omachi🌾.
Sourness is soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo good! Slightly heavier and refreshing ✨Peary flavor 🍐. Spicy with mashed sticky squid roe 🦑. It's a good match for the strong flavorful minke whale sashimi 🐋, and it refreshes the palate 👍.
Umi to @Takadanobaba 20240409 兄貴hoshiaki Hello 😃I'm curious about the brand I haven't had yet......the whale sashimi as a side dish is the best.... hoshiakiThanks for your comment, brother😊Tachibanaya may be more major than Koganezawa brand. It was recorded 3 months ago, but I remember it was a whale, mmmm 😋. hoshiakiJunmai Ginjo🍶Bloosoms Moon🌕Tajima Strong🌾.
A sweet, slightly schwarz ✨, superior sake. Lychee? The aftertaste may be rather spicy. The spiciness stands out when paired with sweetly seasoned mackerel roe and milt simmered in soy sauce. When served on a flat plate, it is milder and sweeter and easier to drink. ☺️
Umi to @ Takadanobaba 20240322 hoshiakiJunmai Ginjo🍶Bizen Omachi🌾.
Light, gentle. Pear🍐A little spicy. When paired with sweet tuna and wakamegi-nuta, the spiciness increases and the sharpness comes out. The seared jerky tempura is also delicious with ginger 😋.
Umi to @Takadanobaba 20240322 hoshiakiJunmai Nama Nama Sake 🍶Non-pressurized Nakakumi ✨.
Sweet, pleasant ☺️I had an image of strong sea sake, but this one has a gentle taste. However, it still goes well with sashimi👍That day we were drinking with 3 coworkers, so we had a gorgeous 5-piece sashimi platter (millet, horse mackerel, sea bass, flatfish, and seared albacore) 😆 Thank you very much. Udo tempura is also delicious 😋.
Sea and @Takadanobaba 20240312 hoshiakiJunmai Ginjo🍶Shiragiku Tosa CEL-24✨Yamadanishiki from Hyogo Prefecture🌾.
Fresh ✨Sweet and delicious. Lemonade🍋CEL-24's good points? I feel like 😅It overturns the image of strong sake I had of Kochi sake, and is a hateful thing that advances food. It goes well with grilled pork loinand pickled turnips😋.
Umi to @Takadanobaba 20240312 hoshiakiSpecial Junmai Namaishu 🍶 Spring Sake🌸Kasumishu☁️Yamada Nishiki🌾
Light, thin melon 🍈Kissed and ready to eat 😆 It's a food sake that goes well with both rich chicken skin stewed in miso and light sausage and cabbage ✨.
Umi to @Takadanobaba 20240312 hoshiakiJunmai 🍶Pitchy Nama-nama Sake ✨Danboku Longevity Cherry Blossom 🌸Hatsushimo produced in Miwakita, Gifu City, Gifu Prefecture 🌾.
Dry, dry, slightly cemedine smell, a little bit peculiar, but it becomes easier to drink as you go on. I thought it would go well with a strong snack, but it also matches well with a gently seasoned Chinese cabbage hot pot 👍
Umi to @Takadanobaba 20240312 hoshiakiJunmai Namaishu 🍶Nakadori 4 ✨Omachi from Akaban🌾Yamadanishiki from Aizu🌾.
Fresh✨, citrus 🍊, spicy and refreshing. Slightly tangy. Apricot. Goes well with Tempura of Geso and Dokkatsu 👍. As you drink it, you get used to it. The harshness softens.
Umi to @Takadanobaba 20240306 RecommendedContentsSectionView.title
