健康寿命を日本料理で達成
Provided by
Moshi Moshi Japan De Aru
１００歳まで
Achieve a healthy lifespan by eating Japanese cuisine
Jyunshu "type with a full-bodied"
(It is often in pure rice sake)
The type known for ‘plump aroma and taste that is full-bodied.’
The fragrance is of fruits and flowers—the scent reminiscent of the herbs is very faint—the scent of trees and stone is strong and feels like a mellow and complex taste.
The taste is sweet and sour, with a good balance of flavor, accompanied by bulging bitterness
that gives it a plump taste. There is a strong flavour in the aftertaste.
"Compatibility with the cooking."
There is a sense of calm in the plump aroma and in this type of drink, with a taste that is full-bodied, it has good compatibility with food seasoning. Since the liquor itself has a range of aroma and taste, it goes well with cooking of the same nature.
It is in harmony with cuisine that has a deep rich flavor.
"Japanese cuisine to suit the chemistry."
Pork cutlet, boiled Chikuzen, boiled mackerel of miso, sukiyaki, yakitori (sauce) and fried flounder.
"Western-style cuisine to suit the chemistry."
Chicken hamburger, beefsteak, veal cutlet, cream stew and fried chicken.
"Chinese-style cuisine to suit the chemistry."
Hachitakarana, baked dumplings, sweet and sour pork, hot and
sour soup.
Soushu"light and smooth type"
(Many pure sakes are also seen in this brew or purerice wine)
The type known for ‘neat and clean aroma and light taste.’ It has an overall modest scent which slightly feels like fruit and freshness. For taste, there is a characteristic sourness with a subtle sweetness and freshness. There is a pleasant bitterness that brings out the freshness buried in the small amount of liquor.
"Compatibility with the cooking."
The gentle aroma and lively taste of Soushu type sake shows a high affinity for use in the characteristics of a wide range of cooking.
However, it does not compliment greasy food.
"Japanese cuisine to suit the chemistry."
Grilled rainbow trout, soup stock winding egg, egg custard, fried octopus, Furofuki radish and boiled tofu.
"Western-style cuisine to suit the chemistry."
Seafood salad, potato salad, roll cabbage vegetable terrine, macaroni gratin and plain omelet.
"Chinese-style cuisine to suit the chemistry."
Shrimp and crab Shumai, spring roll salad, stuff fried squid and Crab balls.
Jyukushu "aging type"
(It is common in some years aged wine)
The type known for ‘Nere aroma and mellow taste.’ For fragrance, the aroma is reminiscent of dried fruits, Chigusa, spices and trees with a very rich mushrooms and nuts scent reminiscent of rich ripe
taste. The taste is sweet, yet not creamy, and matches well with Nere acidity: harmony. There is a heavy aftertaste and lingering strong spices with a fragrant taste.
"Compatibility with the cooking."
This sake is of the ripe wine type. It is complex and said that the subtly brings the strong aroma and Yutaka Atsushi taste in harmony. This fits best with cuisines that use dark seasoning.
It should be noted that it is an incompatible combination for raw seafood, because it erases the taste of the ingredients.
This sake is of the ripe wine type. It is complex and said that the subtly brings the strong aroma and Yutaka Atsushi taste in harmony.
This fits best with cuisines that use dark seasoning.
It should be noted that it is an incompatible combination for raw seafood, because it erases the taste of the ingredients.
"Japanese cuisine to suit the chemistry."
Broiled eel, carp of compote, boiled pork, boiled roughness of carp.
"Western-style cuisine to suit the chemistry."
Lamb of steak, beef stew, roast duck, Foie gras saute, spaghetti with meat sauce.
"Chinese-style cuisine to suit the chemistry."
Broiled Carp, cattle oyster sauce, Peking duck, Shumai, over a
period of sweet and sour bean paste.
Strong taste
Youthful taste
Scent of the high
Low smell
Kunshu "fragrant type"
(This is often the sake and large sake)
The type known for its ‘gorgeous aroma and refreshing taste.’
The scent is very colorful with an abundance of fruit and floral fragrance that reveals herbs and citrus scents adding to the feel of freshness. The refreshing taste is a mix of moderate sweetness and Toro in harmony with the acid to bring a less bitter and umami flavor. This is quite popular.
"Compatibility with the cooking."
Sake of this type, with a gorgeous aroma and refreshing taste, is not suitable for cuisines with a strong flavor. Rather, it seems frankly, the fresh food and this sake have a good chemistry.
"Japanese cuisine to suit the chemistry."
Grilled sea bass, grilled Ayu, edible wild plants in tempura, flounder with kelp and grilled conger eel.
"Western-style cuisine to suit the chemistry."
White fish mousse, steamed wine of scallops, seafood gratin, Cream stew, avocado and shrimp salad.
"Chinese-style cuisine to suit the chemistry."
Boboniwatori, fried Kanitsume, Happo vegetables, stir-fried scallops and broccoli.
 若鶴清酒酵母にとっては非常に過酷な10℃以下の低温で、長期間ゆっくりと醗酵させることによって馥郁（ふくいく）とした果実様の芳香を持つ清酒が誕生します。 気品ある香りと味の膨らみが渾然となって醸し出す日本酒の芸術品をご堪能ください。 |  貴嬢酒貴醸酒（きじょうしゅ）とは、水の代わりに酒で仕込んだ酒で、独特のとろみのある甘口の日本酒である。 |  純米酒精米歩合による規定はない、麹歩合15％以上、アルコール添加をしていない。 |
|---|---|---|
 大吟醸精米歩合 50% 日本酒度 +5 酸度 1.3 アルコール 17.4% |  純米大吟醸「純米大吟醸」は大寒の時季に仕込み、お酒にとって厳しい環境の中で醸し出されたお酒です。 上品でやや辛口、滑らかなあじわいです。 |  純米吟醸フローズン 0℃以下 フローズン0 雪冷え 5℃前後 花冷え 10℃前後 涼冷え 15℃前後 常温 室温 日向燗 30℃前後 人肌ぬる燗 40℃前後 上燗 45℃前後 熱燗 50℃前後 飛びきり燗 55℃以上 |
 純米吟醸精米歩 合60％以下、麹歩合15％以上、アルコール添加をしていない。 |  純米大吟醸精米歩合50％以下、麹歩合15％以上、アルコール添加をしていない。 |  若鶴38％にまで磨かれた山田錦が冷水にさらされ、秒単位の正確さで洗米が行われ、限定吸水されます。甑（こしき）によって蒸された米は箱麹（はここうじ）によって吟醸突き破精麹（はぜこうじ）へと生まれ変わり、掛米と仕込み水とともに醗酵工程へと進みます。 |
 貴嬢酒 |