Timeline
(カワダ調べ)Romantic
Hanazumi
Starting from the zero issue, so the first preparation loman
The label is a snowflake at night but a little confusing to me.
A citrusy, modern food sake.
For some reason I think Romain has a lot of polarized foil labels.
The reason is that the word "sake brewing is romantic" and the character "Ichi-go," which indicates the number of brewing, can be read as "Hitoroman" (one romance).
In addition to the normal three-stage brewing process, all of the brewing is done in a four-stage process using glutinous rice, which is the fourth stage of brewing. (カワダ調べ)Tenmei era (1781.4.2-1789.1.25)
Akebono (lake monster said to be one of the most wicked and powerful fish in Japan)
The label is fancy and nice. The taste is also very ricey. The first 2025 new sake brewed with very early rice.
The brewery's name "Akebono" comes from the passage "Haru wa Akebono" in "The Pillow Book" and "Tenmei" was chosen as a synonym for the brand name!
Akebono has a history of three generations of female brewers, which is rare for a sake brewery.
Since 2011, the sixth generation, Koichi Suzuki (male brewer) has led the brewery, which includes many female staff members, to create a vibrant brewery. mamama006Thanks for remembering the Wi-Fi 😭
Ronggawa, maybe the easiest to drink as a food wine out of all of these?
The snack set, not enough to compare drinks~!
The Tokyo Antenna Shop Stamp Rally is running until December! I love Kanto people! mamama006Toyokuni, with a hint of alcohol. Thin and cloudy, which can be seen by comparison. mamama006Long time no see middette! It was a seme seme seme seme dine feeling. (カワダ調べ)Romantic
Hanazumi
A bitter citrusy, modern food wine.
I think Romain has a lot of polarized foil labels for some reason.
It is because of the phrase "sake brewing is romantic" and the character "Ichi-go," which marks the number of brewing, which can be read as "Hitoroman" (one romance).
In addition to the normal three-stage brewing process, all of the brewing is done in a four-stage process using glutinous rice, which is the fourth stage of brewing. よっちAt Nihonbashi Fukushima-kan
Well balanced
Toyokuni in the direction of Furudenmachi よっちAt Nihonbashi Fukushima-kan
Middle of the photo
Slightly sour よっちAt Nihonbashi Fukushima-kan
Photo left
It tastes bitter at the beginning, but the sweetness of maturity comes with it and you feel relieved. よっちAt Nihonbashi Fukushima-kan
Photo right
14 degrees, apple acidity, good caramel taste よっちAt Nihonbashi Fukushima-kan
Middle of the photo
Aizu Otokoyama Kai Fukunoka
Delicious with food よっちAt Nihonbashi Fukushima-kan
Photo left
San no Umaru
Summer ice-cold fresh-stored chilled sake
Balance Ryo Nomiyasui よっちAt Nihonbashi Fukushima-kan
Right side of the photo
17 degrees, slightly stimulating よっちAt Nihonbashi Fukushima-kan
Second from the right
15 degrees. A little bitterness has an impact. よっちAt Nihonbashi Fukushima-kan
Middle of the photo
Daiginjo Shizukusake 17%, slightly sweet, slightly stimulating よっちAt Nihonbashi Fukushima-kan
Second from the left
17 degrees, soft, delicious! よっちAt Nihonbashi Fukushima-kan
Left side
Faint sweetness よっちAt Nihonbashi Fukushima-kan
Photo right
Mild acidity よっちAt Nihonbashi Fukushima-kan
Middle of the photo
Good bitter accent よっちNihonbashi (walking distance from Kanda station)
At Fukushima-kan
Left photo
Delicious with a little bit of roasted flavor! RecommendedContentsSectionView.title
