hoshiaki
Junmai Ginjo🍶Jungin Fukui Gohyakumangoku🌾.
Uryu type thin 🍈. Light. Light and less assertive, so it's an easy sake to pair with anything 😆.
Umi to @Takadanobaba 20231124
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
hoshiaki
Special Junmai 🌾.
Clear and clear✨. Gentle taste. ☺️. A bit of sweetness followed by a spicy cut. Fried shrimp mayo style with shrimp honey mustard 🍤 and the sweetness goes interestingly with it 😋.
Sea and @ Takadanobaba 20231124
Japanese>English
hoshiaki
Junmai Nama Hashimoto Nama Sake🍶.
Slimy. Lukewarm. It's not cloudy but it's like muddy sake 🤔. The sememeron is light, but a little bit strong. The shishamo tempura is large and delicious 😋.
Umi to @Takadanobaba 20231124
Japanese>English
hoshiaki
Junmai Ginjo🍶.
Murayukic, also from Niigata. Unique sweetness like Wasanbon. Melon and pear when you drink it. Strong habit. Fresh green peppers 🫑 with a meaty stuffing weakens the habit and makes it nice👍. Tempura of shishamo (Japanese shishamo) also weakens the habit and tastes good 😋. Sake to go with food. According to my colleague K, yogurt-based 🥛.
Umi and @Takadanobaba 20231124
Japanese>English
hoshiaki
Reunion. A little habitual. A little brown sugar. Sour and spicy. Yogurt type, according to my colleague K. When combined with risotto, it is soft around the edges.
Umi and @Takadanobaba 20231208
Japanese>English
hoshiaki
Junmai Nama-no-Hashimoto Sake🍶Koha Oroshi🍁Omachi🌾 produced in Okayama Prefecture.
Rather pungent aroma. As you can imagine, rather thumping 😳. It tastes like a step before grass. Dry with a sharpness. The radish with sea bream takes the edge off. Sweetness and umami from the fried shrimp and sweet potato. The change of taste is interesting 😆. The grilled sardine (grilled nameurou) has a synergistic effect of umami, and may be the best marriage of the day.
The fish is purchased from the manager's junior colleague (a fishmonger in Tsukiji).
Aji no Machidaya's hiyaoroshi classification, until August or September it's a sake for summer and after that it's differentiated as momijioroshi 🤔.
Umi to @Takadanobaba 20231116
Japanese>English
hoshiaki
Junmai Ginjo🍶Yama Keishiki🌾.
Crisp and dry. Shaky 😳. Awakening. A little bit of hard fried prawns and potatoes soften the spiciness. Pickles soften the spiciness: ☺️
Umi to @Takadanobaba 20231116
Japanese>English
hoshiaki
Junmai Ginjo🍶Hiyaoroshi🍁Aiyama Koji Aiyama from Hyogo Prefecture🌾21% 7Akita Sake Komachi🌾79%.
Clear, refreshing ✨. When you take your time with it, you can catch a hint of pear or apple 🍏 even sour pickle 🥒. A little bit sweet sea bream and radish, a little bit spicy. It's a bit spicy. Fried shrimp with sweet potato is OK, too. The fishy smell of the grilled sardine (grilled nameko), which loosens up as soon as you bite into it, is also washed away.
Umi to @Takadanobaba 20231116
Japanese>English
hoshiaki
Junmai Nama Nama Sake🍶Limited release ✨Super flat rice polishing🌾.
Namaishige-like acidity and robustness 😳. A little harsh but also fruity on the back. I wonder if it will change when heated. It goes well with well-seasoned beef tendon and tofu 👍Top it off with petit salmon roe on top of a bowl of rice 😋!
Umi to @Takadanobaba 20231109
Japanese>English
hoshiaki
Special Junmai 🍶 Extra 🍁.
Delicious 😆There are too many flaws in it, so I can't give any feedback 😅It's just that it claims to be the ultimate food sake 😅It seems to fit in well with your body in a good way. I also ate the chicken wing skewers in one go.
Umi to @Takadanobaba 20231109
Japanese>English
hoshiaki
Special Junmai Unfiltered Nama Sake🍶Nakadori✨Momiha Oroshi🍁.
Nice salty flavor. A little grassy? It is a bit grassy, but it goes away quickly. Dry sharpness ✨Amami after taste. Button shrimp are plump and tasty 🦐 with fried prawn head and sweetness 😆.
Umi to @Takadanobaba 20231109
Japanese>English
hoshiaki
Junmai Ginjo🍶Akita Sake Komachi🌾.
A little bit sweet and a little bit shuwa✨. Pairing it with green apples 🍏 and squid geso softens the strong sweetness and it's a good match 👍haven't had a Junmai Ginjo from Tasake in a long time 😆.
Umi to @Takadanobaba 20231109
Japanese>English
hoshiaki
Junmai 🍶 Yamada Nishiki low milled 80%🌾 grown in the Agara fields.
Refreshing ✨ you would not believe it is 80% low milled rice. Light. Light. Light greffle. Goes well with lightly pickled small melon 🍈😋.
Umi to @Takadanobaba 20231109
Japanese>English
hoshiaki
Junmai Unfiltered Nama-shu 🍶 No Ichi✨.
I've often encountered Ganki No.1, but this is my first new sake ✨It's sweet and sour with a lot of umami 😆. It tastes mellow when paired with lotus root kinpira with spicy miso.
Umi to @Takadanobaba 20231109
Japanese>English
hoshiaki
Special pure rice🍶.
Sweet and sour citrus 🍊. Shamo skewers, pickled squid with kouji, tofu paste with persimmon and garland chrysanthemum, fried lotus root with clams 😋.
Umi to @Takadanobaba 20231102
Japanese>English
遥瑛チチ
Hi hoshiaki 😃
You can't go wrong with Tasake's flagship anytime you drink it: ❗️
As you said, if you drink it outside, it will be gone soon 😄.
Japanese>English
hoshiaki
Thank you for your comment, Haruei Chichi 😆Tasake. It's really a good sake to drink every day 😊I always look forward to your delicious sake reviews ✨.
Japanese>English
hoshiaki
Super dry ginjo 🍶paste ✨Shirobakuren Yamadaho🌾.
Sukit refreshing ✨Light. Light and dry. Keeps its freshness even with sweet seasoned Spanish mackerel head stew. Yamadaho is white, so they call it Shirobakuren 🤔
Umi to @Takadanobaba 20231102
Japanese>English
hoshiaki
Junmai Ginjo🍶Separately brewed✨Once fired🔥.
Sweet-u-acid. Sourness prevails 🤔. Refreshing and good to drink 😆. I ate a lot of food. Good sake. It could be paired with something like tom yam fried rice 😋.
There are many kinds of cats like Hanami Neko and Kotatsu Neko, but Halloween Neko🎃 is a first for me. It's not so much cute as it is a bit yokai-like😅.
Umi and, they started to post today's menu outside the restaurant.
Umi to @Takadanobaba 20231018
Japanese>English
hoshiaki
Junmai Ginjo🍶Akiagari🍁Japanese Yamadanishiki🌾.
Thin melon🍈 but not melon melon, gentle taste. ☺️ It's somewhere between spicy and crisp, and loosely umami. It is as good as cod roe simmered with ginger. The tempura of raw shishamo is delicious 😋 It's large and the flavor is also very good.
I feel it's different from capelin 😅❗️
Umi to @Takadanobaba 20231018
Japanese>English
ジェイ&ノビィ
Hi hoshiaki 😃
This yummy looking otumami😍 and friendly black dragon ☺️
Just looking at the pictures makes me happy 🤤.
Japanese>English
hoshiaki
Thank you for your comment, Jay & Nobby: ☺️ Good sake and good snacks, there is no better happiness 💕I failed to comment on your Utsunomiya LRT trip, but I'm jealous ✨No drinking on the LRT with stones?
Japanese>English
ジェイ&ノビィ
The LRT drinking fountain is still a hurdle 😆.
Japanese>English
hoshiaki
I know, right😅?
Japanese>English
hoshiaki
Junmai Unfiltered Nama Sake🍶Bizen Omachi🌾.
Zushin. Heavy 😳. Strong alcohol taste. Easy to drink with carpaccio flavored with soy sauce.
Hot carpaccio with flatfish and arugula✨This is delicious with hot soy sauce sauce 😋.
Umi to @ Takadanobaba 20231018
Japanese>English
hoshiaki
Junmai Ginjo🍶Autumn kawasemi🍁.
Slightly grassy but not unpleasant. Japanese pear. A little dry. A little bit light and sweet. A little sharper with some bonito in green chili pepper ✨.
Umi to @Takadanobaba 20231018
Japanese>English
hoshiaki
Junmai Ginjo🍶Nakadori✨Momiha Oroshi🍁Azur Denen label series, dark blue label, Yamadanishiki🌾 from Nara prefecture.
Shinomine-like dryness and umami after the skid 😆. Lychee from Japanese pear. It is crisp and refreshing. It also goes well with yakisoba noodles at the end 👍It seems to have been aged fresh for a limited time at Aji no Machidaya🤔Azur means light shade of blue.
Umi and @Takadanobaba 20231011
Japanese>English