Gokyo Toratan Hiyaoroshi
Sakai Shuzo

The cold winds outside are autumn enough to justify this out of season hiyaoroshi.

It's every bit as delicious now as it was last November, and lovely heated and drunk from this gorgeous hagiyaki guinomi.

#Sake #Hagiyaki

#日本酒 #萩焼

I'm christening a new #guinomi with #IppakuSuisei junmai ginjo fukurozuri.

The sake is a richly flavored one with dark chocolate and cherry notes, perfect for warming up.

The guinomi is #Hagiyaki from #Kosaian kiln, which is famous for its "seigan blue" glaze.

A beautiful pairing!

#Sake #Nihonshu #JapaneseSake #日本酒 #一白水星 #萩焼 #光彩庵 #清玩ブルー

私の Etsy ショップの商品をご覧ください Etsy ショップ（https://www.etsy.com/jp/listing/1362863545/japanese-pottery-hagi-ware-matcha-tea）からこの商品をチェック
#hagiyaki

Goodness, the latest Sake Today looks interesting...

Huh? Why, I recognize that name! 😍
Seeing "by Jim Rion" in print never gets old.

It's full of other great stuff, including a lovely article on Hagiyaki by Robert Yellin, too.

Rush out and get yours today!

#Sake #Nihonshu #YamaguchiSake #JapaneseSake #SakeToday #Hagiyaki #Gokyo

90 no Kuro
Abu no Tsuru Shuzo
At 90% polish, this is a pretty big departure for Miyoshi tōji, who had mostly done only ginjo class sake. The tag line is "old fashioned kara-kuchi," and it really does feel like that. It has a depth and complexity that borders on harshness, but lands just on the delicious side.

I love to see lower polishes like this!

Enjoyed from a #Hagiyaki #guinomi by Hadano Hideo and a tokkuri by Yagi Hiroyuki.

#Sake #Pottery #CeramicArt

Tonight's Tipple: Fukanokura Kuri Shochu
I like chestnuts. I like shochu. Stands to reason I'd like chestnut shochu.

This one, from Kumamoto Prefecture, is a clay-pot version made from chestnuts with the inner peel on. The initial aroma struck me as quite cereal and savory, compared to the sweeter one of Dabada Hiburi.

I had it oyuwari, and it was quite rich and savory, too.

The cup is #Hagiyaki by Fujimoto Toshio.

#Shochu #本格焼酎 #萩焼

https://www.instagram.com/p/CmL8dvqLF5a/?igshid=YmMyMTA2M2Y=

Tonight's Tipple: Fukanokura Kuri Shochu
I like chestnuts. I like shochu. Stands to reason I'd like chestnut shochu.

This one, from Kumamoto Prefecture, is a clay-pot version made from chestnuts with the inner peel on. The initial aroma struck me as quite cereal and such, compared to the sweeter flavor of Dabada Hiburi.

I hear it oyuwari, and it was quite rich and savory, too.

The cup is #Hagiyaki by Fujimoto Toshio.

#Shochu #本格焼酎 #萩焼

https://www.instagram.com/p/CmL8dvqLF5a/?igshid=YmMyMTA2M2Y=