Fusion of dry and summer to drink in summer Super hot

Asia/Tokyo1

Today, too, I’m drinking alone in the dust. It is hot. It is the season of summer sake. Many blue bottles are cool and nice. But it’s all sake inside. In the midst of all this. I personally found an eye-catching label, which is also my favorite dry sake.

Do kara Dry
Taste Evaluation
Today’s snack

Do kara Dry

This picture stuck out to me. It looks like a Ramune. I have a self-suggestion that there are no losers in dry sake.

I think that the original sake is the best choice for dry sake. After trying various types, I found that the dry type is the light and dry type of Showa-era sake, which has a sour aroma of old-fashioned sake when put in a cup. The other type is a modern style with the trendy ginjo aroma and sharpness. It can be divided into these two types. This is a matter of taste. The most common type is the modern fruity type, which has a sharp taste without any clutter.
However, the Showa-style dry sake can also be served warm. The modern style has a distinctive aroma, so when it is warmed up, the sweetness comes out too much and it is not a good match.
Oh, if you take a closer look, you will see that it is quite high in alcohol at 20 degrees Celsius. The website also says to drink it on the rocks or with soda.

It’s an old cap!

Aroma of Showa-era sake. Oh, it has a slight yellow tinge.

Gulp!

Taste Evaluation

Do kara Dry evaluationDo kara Dry evaluationDo kara Dry evaluation

It’s an old Showa type light and dry. You can sense a little sweetness. It doesn’t have the fruity ginjo aroma that is popular now. It is recommended for women who are used to a certain level of dryness. It seems to go well with soy sauce and local food often eaten in the countryside. Miso and soy sauce type. It can be served at room temperature or lukewarm. It is somewhat unsuitable for beginners.

Today’s snack is cheese chikuwa. A Japanese style snack.

Today’s snack

Wasabi soy sauce is the best. This time, the chemistry is excellent.

It was another good day.

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Kyoto’s famous sake bought at a supermarket. Good hot sake.

Asia/Tokyo1

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.

Tamanohikari Junmaiginjyo

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!

Cooment: A
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.

Comment: B
It says it is slightly dry, but the dryness is a little higher.
Might go well with sashimi.

Taste Evaluation

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 snack

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.

About Takowasa

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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Limited Time Wind Forest Series: Fireworks

Asia/Tokyo1

Today’s sake is also a dusty one. Continuing from last time, here is a drinking comparison.
Kaze no Mori Alpha 1, as I wrote in the last issue, is an easy-drinking sake with a low alcohol content. And on the other side, an unusual concept sake, “Hanabi.”
On the back side of the bottle, there are words from the current Youtube. I see that everyone is making various prototypes. Katsuragi Smoke is a fireworks manufacturer in Nara Prefecture. Their homepage shows that they have been producing fireworks in various places.

Kaze no Mori Hanabi
Taste evaluation
Today’s snack

Kaze no Mori Hanabi

Collaboration with sake is the Japanese summer.
Kaze no Mori: Sake for everyone to shoot off fireworks 2022　
The event is titled “Kaze no Mori: Sake for Everyone to Launch Fireworks 2022,” and the live video distribution and drinking comparison of Kaze no Mori will be available.

It is a junmai sake, unfiltered, with a 50% milled rice ratio, which is the same as Alpha 1, but the big difference is that it has an alcohol content of 16%. The attention to carbonation is also a feature of Kaze no Mori.

The screw cap remains the same here.

Open the bottle

Fruity melon aroma

Gulp!

Japan Ranking 3rd
Nara Prefecture Ranking 1

Comment:A
It was fresh, fragrant and delicious this year .
I don’t remember the details because it’s been so long, but I definitely remember how good it tasted .

Comment:B
It is an unfiltered, unfiltered, raw sake with daiginjo specs and is made with Yamadanishiki.
It is very tasty, with a combination of umami and freshness.
It was the most popular sake of the day.

Taste evaluation

Much more alcoholic than Alpha 1. It’s pre-dinner and mid-dinner week. The sharpness is great. It’s more sharp than mellow. The drink is complex. The aroma is unique to ginjo. Alpha 1 was thin overall, but Hanabi is a solid sake. If you are not used to seeing sake, I would recommend Alpha. It seems to go well with fermented foods and Japanese food. The unique sweetness of Kaze no Mori may be best sipped chibi-chibi rather than a large amount at once.

Today’s snack

This is also leek miso as well as alpha.

It was another good day.

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Absolutely popular wind forest in Japan. Alpha 1 for beginners.

Asia/Tokyo1

I have been drinking a lot of Kaze no Mori. This time, I collected them to compare them. Kaze no Mori Alpha 1　

Kaze no Mori Alpha 1
Taste Evaluation
Tody’s snack

Kaze no Mori Alpha 1

This time, we delve into Kaze no Mori Alpha.

Young craftsmen are leading Kaze no Mori
Kaze no Mori is now supported by young employees, and around 2010, Mr. Yamamoto, the owner of the company, decided to appoint Mr. Matsuzawa, who had only been with the company for two years, to the position of toji (chief brewer). He then entrusted Mr. Takahashi, who had also been with the company for five years, with the task of making koji (malted rice). Mr. Matsuzawa had studied brewing at university but was still inexperienced, while Mr. Takahashi was a graduate of the Faculty of Commerce. Both of them started with little experience, but after Mr. Matsuda, who was eager to learn, and Mr. Takahashi, who had an outstanding sense of smell, took over, Kaze-no-mori grew quickly. Mr. Takahashi is said to be able to distinguish between more than 20 different koji aromas! The theme of the Kaze no Mori ALPHA series is defined as “a brand that sets its sights beyond the conventional boundaries of Kaze no Mori and pursues the possibilities of sake through creative techniques.

The ALPHA series has three types among them.

TYPE 1″ is a series that dares to set the alcohol at a low 14%.
TYPE 2″ is made by boldly cutting down Akitsuho to 22% (surpassing “Otter Otter Jiwari Sanbu” and approaching the 20% level of “Bon Chogin”)
TYPE 3″ is a sake that has been fire-aged to increase its stability so that it can be enjoyed by people around the world.
<5 things you should know about Kaze no Mori! Experimental approach is fascinating! >
The first in a new series titled “The Door to the Next Chapter. . Immediately after opening the bottle
The fruitiness and freshness spread quickly, and you will be immersed in the lingering aftertaste that quickly fades away. After 1 day
The balance of the new taste blooms. The sweetness, acidity, umami, and a slight astringent taste add depth to the wine. After 2 to 3 days
The taste buds open up, a series of moments like a flower blooming and then wilting. Complex flavors come to the fore and create surprising changes. After 6-7 days
The sake has become a refreshing yet umami sake. Akitsuho’s unique flavor lingers in the aftertaste.

This is a first for the next generation of sake.

It is indeed low for a 10% alcohol sake. Beer is roughly 5% to 7% Wine is around 10% to 12%. Please enjoy it during August. And the warning is unusual. Sake is alive with bacteria.

Fashionable screw type as usual

Open the bottle.

The feeling of gas is amazing. White smoke is wafting.

There is a unique sweet aroma of Kaze no Mori in the air.

Gulp.

Japan Ranking 3rd
Nara Prefecture Ranking #1

Comment A:
It has a bubbly, melon-like fruitiness, and a nice sweetness with a hint of acidity. I couldn’t really taste the characteristics of Bodhi yeast, it was more like a modern type of sake that we often drink.

Comment B:
Apple-like aroma and taste is lactic acidic with a chili-like texture at the end.
Great with strong meals.
It’s like apple cider vinegar for adults.
Easy to drink because it has a nice sharpness

Taste Evaluation

It is one of the thinnest in the series so far. Moreover, the low alcohol content makes it easy to drink. It is a good sake for those who are not used to drinking sake. It is also mellow and sweet at the end. It is a mellow sake. It is a junmai sake, so the taste is a bit complex at the end. It may be suitable as an aperitif.

Tody’s snack

I used some leeks I had left over in the fridge to make a Japanese snack of grilled leeks and miso. You can never go wrong with this combination.

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Sushi bar operated by restaurant. All-you-can-drink miso soup

Asia/Tokyo1

There are signs on the road every so often. I have always been curious about “Toto Ya Michi.”
I had some time to kill, so I decided to hit it.

Official site Totoyamichi

Map

The entrance is made of a Japanese family restaurant.

The restaurant is firmly structured as a revolving sushi restaurant.

Simple content. Happy Hour: Beer 231 yen. Cheap.

I ordered a snack set. 682 yen

Today’s recommendations are listed here.

All-you-can-drink miso soup until a certain time

It’s not bad, but if you think of it as sushi at a family restaurant, it’s good enough to eat.

A rather young chef is making sushi.

In the afternoon, he was replaced by a veteran chef.

making sushi.

I ordered Tempura and Hakkaisan. The sake selection at this restaurant is well-known, but as an enthusiast, I would be happy to see more sake that is not well-known to the public.

I had a full stomach today.

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A rare climbing point unknown to people.

Asia/Tokyo12

About 1 hour from Tokyo. Also a few minutes from Yokosuka U.S. military base by train. Get off the bus and hike for a few minutes. The sun shining through the trees is pleasant.