A little sake alone on a hot day. A sudden heavy rain on a hot day makes it hard to go out. Instead of going out, I went to a nearby supermarket to buy some sake.
Sake that is always available is more noticeable than sake that is available only at certain times of the year.
In the midst of all this, I found another weak spot. It’s a weak point. It’s a weak brand.
The temperature is over 30 degrees Celsius. It’s not good for your health to drink only cold food. Tonight, I’m going to try heating up the sake.
It’s rich and has a mild aroma. The bottle has a detailed list of temperatures for drinking. Junmai Ginjo
I did a little research on the brewery.
Tamanomitsu was born in 1673.
340 years old. They have been making sake seriously, earnestly, and with the desire to make better sake than last year’s.
We are not a fancy sake brewery.
It is not a fancy sake. It has nothing to do with the latest fads.
Our goal is to make sake that you will never get tired of. A classic sake that complements meals.
We are particular about rice varieties and even the way rice is planted.
We are the first in the industry to revive “junmai-shu,” a sake made from pure rice.
We were the first in the industry to revive “Junmai-shu” (pure rice sake).
Tamanohikari’s sake is made from rice, water, and koji.
And, without being influenced by the times, we are committed to producing only the best sake.
The sake is made from rice, water, koji, and the spirit of making good sake, unaffected by the times.
Sake that never goes out of style and never gets boring.
The gold color and the letters “Tamano” and “Hikari” remind us of various things.
It is an old cap.
Don’t cut your hand.
Have a good year. Ponta’s Tokkuri. Warm up. It smells sour.
Gulp it down!
I bought it because I was attracted by the ticker of the highest gold award in the hot sake contest.
I started with it at room temperature. It has a sweet rice taste, but it has a strong alcohol taste, so it would certainly go well with hot sake.
Next, I tried heating it up. The taste was mellow and the alcohol was mild.
With fried snap peas with sansho (Japanese pepper). It goes well with salty snacks.
It says it is slightly dry, but the dryness is a little higher.
Might go well with sashimi.
Oh, it’s a Showa-era sake right from the start. It has a strong taste. It is a traditional sake, different from the popular ginjo-type sake. Beginners may feel a little resistance. Please warm it well. It has a sweet taste. This is a sake standard that is much older than the current standard. Overall, the taste is light, but just right for warming. Dry to finish drinking. It is refreshing at the end.
It is an original sake style that can be drunk bit by bit without getting tired of it. It is a good match for salty food such as arame and shellfish. It is the old style of sake. Not bad.
Today’s entrée, takowasa, was the best match. It is a stable set of Japanese favorites. This is also a bargain item sold in sets of three at the supermarket.
Izakaya (Japanese style pub) restaurants have many “standard” dishes. I am sure that many of you can think of a dish that comes to mind as the first dish or as an accompaniment to alcoholic drinks.
Tako-wasa” is made by mixing octopus such as iidako (octopus) with wasabi (Japanese horseradish), sake, and other seasonings to make a salted fish paste. Originally created by a food company by accident, it has now spread nationwide and become a common dish.
The secret of its popularity is the perfect match between the crunchiness of the octopus and the flavor and spiciness brought by the wasabi. In addition to being an ideal snack for drinking, it is high in protein, low in calories, and has the added benefit of stimulating liver function and protecting the stomach. It is truly a menu item that is meant to be enjoyed with alcohol.
The Birth of Tako-wasa
Did you know that “Tako-wasa” was originally created as a penalty game? Since then, it has become a staple menu item at various izakaya (Japanese-style pubs) as an appetizer.
It was another good day.
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