Timeline
hoshiakiJunmai Ginjo🍶Nama Sake✨Gohyakumangoku from Toyama Prefecture🌾.
Last 10 glasses at a banquet with my colleagues 🥳 too much 😅.
It's a bit harsh around the edges, but has a strong umami flavor. A little bit of seme smell. It's spicy and umami. Finish with dashimaki tamago (rolled egg) to be gentle to your body😅I had a party for the first time in a long time and everyone drank too much 😓The staff was nice and the restaurant was a good place to go ✨
Bonten @ Takadanobaba 20240508 hoshiakiTokubetsu Junmai 🍶Kyohashiro ✨
The 9th cup at a banquet with my colleagues 🥳.
Smooth and smooth. Pleasant without harshness 😆. When you taste it carefully, you can taste the umami. Dry aftertaste. Daily sake that can be enjoyed as much as you want ✨.
I'd like to compare Otokoyama from all over Japan someday.
Bonten @ Takadanobaba 20240508 hoshiakiNama-no-zake🍶 KURAMOTO64(BIT LINE) GENERAL2023 Yamadanishiki🌾.
The 8th sake at a banquet with my colleagues.
A little harsh around the edges, but not heavy. They make a series of sake with different rice, so I might want to compare them someday 🤔.
Bonten @ Takadanobaba 20240508 hoshiakiJunmai Ginjo🍶Non-filtered raw sake✨Miyama Nishiki🌾.
The 7th glass at a banquet with my colleagues 🥳.
It's dry with a crisp citrus 🍊 kick. A hateful one that makes the meal go further 😆.
My colleagues who are very selective sake lovers are getting a little drunk from this 😅
Bonten @ Takadanobaba 20240508 hoshiakiJunmai Nama Nama sake🍶Koji rice: 20% Yamadanishiki🌾, Kake rice: 80% Nikomaru🌾.
The 6th sake at the banquet with my colleagues.
It's a yogurt type 🥛 with acidity. It's sweet and spicy without being habitual. Like yoghurt.
Bonten @ Takadanobaba 20240508 hoshiakiHonjozo 🍶
5th cup at a banquet with my colleagues 🥳.
So called cup sake 😅. Good for warming up. Not too harsh even when served cold. A little heavy on the palate but has a smooth aftertaste. A little heavy on the palate but smooth on the aftertaste. Drips off the oil. Good taste.
Bonten @ Takadanobaba 20240508 hoshiakiDraft sake✨
4th glass at a banquet with my colleagues 🥳.
Strong umami, matured feel. Dry. Strong. I paired it with lamb shoulder 🐏, etc. 😋.
I looked it up on the internet and found out they use Yamada Nishiki🌾 out of equal rice 🤔interesting experiment.
Bonten @ Takadanobaba 20240508 hoshiakiJunmai Namaishu 🍶Nakakakumi Nigori Sake✨
The third sake at a banquet with my colleagues 🥳.
Unlike the appearance, it is quite strong. It is quite strong, with a lot of zushin. I want to savor it carefully. Paired with a sashimi trio (shako, tuna, octopus) 😋The shako is huge😳.
Bonten @ Takadanobaba 20240508 hoshiakiSpecial Junmai 🍶旨辛口✨
Second glass at a banquet with my colleagues.
Umami. Still melon🍈sweet on the palate, but dry afterwards. The sautéed yam with butter was delicious 😋.
Bonten @ Takadanobaba 20240508 hoshiakiJunmai 🍶Meiryu ✨
A party 🥳 with a few colleagues from work who love to drink, which was hard to do due to the Corona disaster.
Melon 🍈 dry sukitto✨. It's the type of sake that you can drink easily 👍Sashimi of samesaba, aji, and firefly squid as a side dish 😋.
It's fun to drink with a lot of people, but it's hard to take notes😅
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