Yamahai-style Nigori Nama-zake Kijōshu (sake brewed using sake instead of water)

Another cozy solo drinking session today.
This time I paired snacks with the sake I used for work.
Yano Yamahai Kijōshu

1. Yano Yamahai Kijōshu
2. Today’s snack is Wrap cheese in gyoza wrappers

Yano Yamahai Kijōshu

I received a one-liter bottle. Way too much. This sake is nigori. Plus, it naturally produces gas, so it gets fizzy.

This sake was brewed specifically for the brewery opening. The name KJS stands for Kijōshu. Due to trademark restrictions, the term “Kijōshu” cannot be used unless affiliated with the Kijōshu Association. Hence, we use KJS.

It is brewed using Omachi rice for the koji rice and non-grade Yamada Nishiki rice for the hanged rice, fermented with Saga yeast. Perhaps because of this, it lacks the heaviness often found in Kijōshu. Instead, it offers a vibrant, fruity aroma and a clean finish enhanced by the acidity.

The benefits of bottle secondary fermentation also contribute, resulting in an elegant taste experience—from its light mouthfeel to its clean aftertaste—without any pretentiousness.　Delicious Sake Club

The white substance is rice left over from making sake. It’s called nigori sake.

Additionally, kijo-shu is a sake where, instead of diluting it with water as is customary, it is diluted with sake—essentially diluting alcohol with alcohol.

The lid has nothing written on it.
Gas has built up, so I’ll move the valve aside.

opening

The color is a bit yellowish, I guess.

gulp

Taste Yano Yamahai Kijōshu

Strongly sweet. A standard flavor among sparkling wines. Suitable for beginners as an aperitif. Not meant for heavy drinking. For wine enthusiasts, one sip might be enough.

Today’s snack is Wrap cheese in gyoza wrappers

I made a snack using ingredients from the fridge. Stuff leftover gyoza wrappers with cheese and bake them in the toaster.

Surprisingly, it pairs perfectly with the sweetness of sake. It’s easy to make, so it’ll probably come in handy.

What will tomorrow bring?

• I decided to check out “Sakura Kaiten Sushi,” a prominent conveyor-belt sushi restaurant in the famous entertainment district of “Kabukicho.”
• I decided to check out this miso ramen shop—which has been selected for the Bib Gourmand section of the “Michelin Guide Tokyo 2016–2017” for two consecutive years—to see if it was to my taste.
• Sushi bars are all the rage these days. While traditional sushi restaurants serve only sushi, these sushi bars offer a variety of other things to enjoy—that’s what sets them apart.
• A restaurant where you roll the dice, and if the numbers match, you get a free drink
• I ate my fill of everything—from alcohol to katsu-don to yakitori—at “Torikizoku,” a yakitori restaurant where everything costs 390 yen.