メキシコテキーラ
Niigata ginjo-shu was brought in by a participant in the event.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
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メキシコテキーラ
Since we are all about yellow-tail, the second glass of sake is also from Himi, Toyama. At room temperature.
Japanese>English
メキシコテキーラ
It was served cold. It had a nice aroma of junmai sake and good water. It is a delicious sake from Toyama.
Japanese>English
メキシコテキーラ
Dry with a delicious flavor. Among Akita's sake, Mansaku no Hana is often served, but it goes well with fish dishes.
Japanese>English
メキシコテキーラ
Delicious fish at Tsukiji.
Black beef from Wakayama to go with it. Junmai sake.
We had it cold at first, and then at room temperature on the master's recommendation. It was a nice sake with a good flavor.
Japanese>English
メキシコテキーラ
Slightly carbonated and refreshing. From there, you can taste sweetness, but also the flavor of ginjo-shu.
As it happens, it was a sake from Tsuruoka, with which we have recently had a connection.
Japanese>English
メキシコテキーラ
Good mouthfeel. The flavor slowly wells up.
Japanese>English
メキシコテキーラ
The owner marries it with kabako crab! This is a standard ordinary sake made by the famous "nama-moto" brewing method of Kasumitsuru, and it is said to be a popular sake among dry sake lovers as the richness and sharpness of nama-moto especially shines through. Of course, it was delicious with crab.
Japanese>English
メキシコテキーラ
It was full of fruit-like aroma and well-balanced acidity. To go with the sake, the tatana fish was grilled and the raw oyster was Rikuzentakata.
Japanese>English
メキシコテキーラ
This is an aperitif recommended by the owner. Although it is a sake from Yamaguchi, it had a nice mouthfeel with the flavor of sake.
It is bottled without filtration, and it is said that it is heated to stabilize the taste, so we could fully enjoy the highest taste of Ganki.
Japanese>English
Ooyama純米吟醸 生原酒 立春朝搾り
