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Next, my favorite Saku Junmai Daiginjo, Hakutsuru Nishiki: ❤️
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Followed by the Senkaku stag beetle: ❤️
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Tonight we start with Jade of Red Wu: ‼️ Basil flavors are refreshing: ❤️
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Last, a special junmai sake with a rich oak barrel aroma from Nature Township: ❤️
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Next, Eiko-Fuji's limited edition sake. Dry Junmai-shu made with Gohyakumangoku, filtered, fire-aged, and watered: ❤️
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Next, Morishima Junmai Daiginjo-shu: ❤️
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Next, a limited brew from Sengoku, Junmai-shu Omachi: ❤️
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Then, Isoban Junmai Ginjo-shu ❤️
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Followed by my favorite packaged sake, Junmai Daiginjo: ❤️
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Then, Bunkajin in Kochi: ❤️
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Tonight we will have 8 sake pairings at a creative skewer restaurant. We will start with Gagakuyo Biyori in Sado, Niigata Prefecture: ❤️
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Lastly, we had 1st class from Yamashiroya - perfect with scallop and spinach rapioli❤️.
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This is the second bottle of drunken whale today. It is said to be freshly squeezed.
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Drunken Whale Nakadori. Paired with stewed chickens and leeks ❤️.
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Banshu Issen's super hot ❤️Mizu Tako-no Ajijo-style? It goes well with sashimi‼️.
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Honorary Fuji of Isoboam ❤️Yummmm ❣️
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Yamashiroya's Matured and Sardine Tsukune with Sake Stole Egg and Mashed Potato Sauce!
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A bowl of sesame and root celery made with white miso and a bamboo grove in Okayama ❤️Two very unique flavors but a great pairing ‼️.
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Tonight, Aoyama's creative skewered dishes. Start with chawanmushi with salmon roe and tomatoes and Yamagata's marora❤️.
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Ayu fish served with rice in an earthenware pot!
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