Timeline
ましゃHappy New Year ㊗️
Thank you to everyone who responded to my review, took a quick peek, and gave me a "like". We've had a lot happen along the way, but we're looking forward to another new year and a happy drinking LIFE 😊.
And we started the new year with a toast and greetings at the home of the wife's parents 🍶.
My niece and her husband will be joining us, so we have prepared a good amount of sake 🤗.
The first bottle was a limited edition Junmai Daiginjo from Takachiyo.
The first bottle was a limited edition Junmai Daiginjo from Takachiyo, which has a fruity and crisp taste.
Of course, this is my first time drinking it...
It tasted just like I expected from Takachidai 😋.
It's so easy to drink 🤣.
I've only had the Hiragana brand, but I wonder if the Kanji version would be more suitable for an older person (sorry, I'm a bit prejudiced) who likes dry sake.
I was happy that not only my niece and her husband drank it, but also my brother-in-law and his wife who usually don't drink so much 🥰. takeshonHappy New Year, Masha🎍!
Let's drink a lot of good sake this year 👍Thank you again for your support this year 🙇♂️.
MAJHappy New Year, Masha-san 🎍🎍!
It's nice to spend the New Year's Day with everyone around sake 😋😋 Let's make sake fans multiply 😆👍 Let's drink up more and more this year! Let's drink more and more sake this year! ましゃWarmed Sake in Winter, Part 2
Following Tamagawa is Etsukaijin from Maruo Honten, a famous brewery in Sanuki.
I love this stuff so much😁.
I think this was one of the top brands during the sake boom about 20 years ago, wasn't it?
It still has the same thick body and rich flavor, but when heated, it becomes smooth and goes well with meals, especially nabemono.
I'm not sure what to make of it, but I'm sure it's a good idea.
I'd like to try the Junmai Ginjo as well 😋
ましゃTamagawa, a foreigner from Kumihama, Kyoto, is known as "Harper's Toji.
This is my first post on Sake no Wa 🤗
It's been very cold this year.
I'm sure some of you had a hard time with the heavy snowfall in February.
I️ love to drink warmed sake when it's extremely cold.
This is one of the two brands I love to warm sake👍.
This time it's the 2018 BY Yamahai Omachi😁.
I've been using it with Mizutaki, Yose-nabe, Codfish, Oyster and other hot pot dishes, along with another bottle of sake🥰
Enjoy the different flavors and tastes as the temperature warms up to almost 50 degrees and then gradually drops😊.
I'm a big fan of spicy sake💓.
なみき(Left.
For the second time in my life, I'm drinking sake from my birth year!
It's an aged sake, but it's the same sake that we drank before, but before it was put into the cedar barrel (second photo).
It's light and refreshing, and the added water makes the sake less concentrated and rejuvenates the overall moisture content, so the aged feeling is milder.
I wish I could.
(Right.
The image of the sake from the same place is round!
There are no corners, and it has a slight mirin-like taste.
It's not sweet, it's light, and it's not too aged.
(No photo
Shinin Shinin
Japanese sake aged in oak barrels
Like an elegant whiskey with water.
It has a strong aroma of rice at the end, but it is round and gentle.
なみきHanaboe Mizumoto✖︎Mizumoto
Fresh but sweet.
Sweet but with a refreshing aftertaste.
It is called mizumoto because it left the bodhimoten group for adult reasons.
It is made in a way similar to a noble sake.
It is made in a similar way to a noble sake, and some of the sake from the mizutamoto is used in the third stage of the mizutamoto brewing process!
Interesting! It took me 15 minutes to understand it. なみきHanaboe mokko mizutamoto
It's like a combination of Mummy and Calpis, but with the sweetness of Calpis Sour.
Easy to drink, rich but refreshing. なみきHanaboe wooden vat mizumato maturing barrel 2019
Uses the Sase method... It takes 2-3 days to squeeze
The image of an iron plate between Kagamimochi
(It is easy to be oxidized because it spills soakingly lol)
Kazuya Noboru asked, "What would happen if we made a sase-shiki (image of sweetness) at Hanaboe (a brewery with acidity)? (Wouldn't it be well balanced?). It was born from this question. Surprise!
It's better to transfer the sake to a barrel after it's made so that it has a stronger aroma (sake is added to a new barrel to add aroma).
But this one is matured in a wooden vat that I've been using for a long time before it's finished (I packed it for preservation rather than to add aroma).
Fruity and lactic acid like a mammy
The aroma is sweet lactic acid.
When you drink it, it tastes like you imagine it to taste, and then it has a pleasant mineral bitterness and round sourness. なみき...
memo✏︎
wild pig... early, fresh.
freshness なみきBODAIJIDAN NAMA! (only sold here←and they didn't have any more in stock lol)
Ritchi! It's like a sake version of raisin butter!
I love it!
It lingers for about 5 seconds!
It's awesome! なみきHanaboe Yondan Jikomi
Add hot rice just before squeezing
It can add sweetness and a firm richness.
It has a sweet but refreshing finish with no sticky aftertaste and a juicy feeling like biting into a fruit.
The son of the brewery seems to be a pervert.
The son of the brewery seems to be a pervert and itches to make sake right before the brewing process which tends to be closed off. なみきnotes✏︎
how to identify sake keep in the refrigerator below 5°C
oxidizes more slowly than wine.
the longer it is kept, the better.
ginjōkō is a perfume-like aroma.
→bitterness is more likely to be present, and sweetness is more likely to be retained. なみき🆕 Flower Bouquet
I make it once a year
It smells like a light tortoiseshell candy with a light acidity.
But it has a peanut-like flavor and smooth acidity, and although the alcohol content is not high, it has an impact and is not sweet. なみきKURAMOTO
Sweet aroma like Muscat.
Slightly sweet, a little bit of bitterness, sourness stands out afterwards.
4MMP A small amount of sulfur-derived aroma ingredients were able to be controlled and released.
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