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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 hoshiakiJunmai Unfiltered Nama Sake🍶 Yamadanishiki🌾.
Beautiful sake ✨ gentle ☺️ It's rather dry, and it flows smoothly over scallops and mitsuba kakiage (fried scallops and mitsuba). It's the type that goes well with snacks👍
Umi to @Takadanobaba 20240606 hoshiakiJunmai Ginjo🍶 Nama Sake✨
The seme smell is quite strong 😳 Dry. I thought it might be a bit harsh, but it softened when paired with the namenuri of kohada with a strong miso taste. Also matched with the sourness of the sea bream and eggplant nanbanzuke 👍
Umi to @Takadanobaba 20240606 hoshiakiJunmai Ginjo🍶.
Slightly bitter taste 😟May be too cold. As it progresses, the resistance decreases. It goes well with squid with malted rice 🦑😋.
It was the most frequent sake I've had 😅 for what it's worth.
Sea and @Takadanobaba 20240606 hoshiakiJunmai 🍶
Preparing for a drinking party with some colleagues after a long time, I went to my usual restaurant for the first meeting 😅.
Thick, sweet and pleasantly juicy 😆. As I drank it, I got the impression that it was a little too thick. I was a little too thick. But the geso wasabi makes it milder 👍 It also catches the oil from the spring rolls. The oil from the spring rolls is also taken care of.
With a good feeling, I'm ready to go out for a drink 🏃.
Umi to @Takadanobaba 20240605 hoshiaki
Rich in umami. Good acidity. It also accepts flat clams cooked on a string 😆 Refreshing like a watermelon🍉 ✨Finish was delicious 🍝Napolitan snacks😋.
The sea and @Takadanobaba 20240525 hoshiakiSpecial Junmai🍶Super Dry Fist🤛Miyama Nishiki🌾.
Melon🍈soft. Dry. Pair it with the more acidic sea bream and eggplant nanbanzuke for a delicious and refreshing taste. ⤴️
Umi to @Takadanobaba 20240525 hoshiakiJunmai Namaishi Hashiwake 🍶Fusakogane 🌾.
Taste is a bit acidic 😳 A bit vinegary. A little too much? When paired with takopochi, the acidity is lessened, but the tanginess is strengthened and it may be a bit spicy. The impression was a little different from when I drank it before. Maybe it's a problem with the lot 🤔
Umi to @Takadanobaba 20240525 RecommendedContentsSectionView.title
