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まんさくの花Mansakunohana
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新舘幸樹
It is a standard sake for me, but it had been a long time since I checked the records. I have no hesitation in buying it at the liquor store because of its sharpness and sweetness.
It says "umakara" but not that much. It has no impact on the palate, but it has bitterness and spiciness. The bitterness, spiciness, and sweetness all come at once. It is a hiyaoroshi-nare, so it has a full-bodied taste. Because it is hiyaoroshi, it has a full flavor and a slightly long aftertaste.
It is not modern, but it is not completely classical either. In a word, it is a stable bottle.
Japanese>English
かずひろ
I enjoyed it at room temperature, slowly and comfortably.
I would have liked to have paired it with cheese or something because of its unique and strong flavor.
Japanese>English
辛口爽快
Summer version! Put some ice and drink it! Yum!
Japanese>English
南十字輝
7/10
There is a "Tourmai" series, isn't there?
It is positioned as a challenge sake using various types of rice.
The "Asahi" used in this sake is a rice rice, so it seems to be an outlier in the Meguromai series.
The rice polishing ratio is 70%, so the concept of this sake is to have a strong rice flavor with a low milling ratio.
However, the taste is so aromatic that it could be called a ginjo.
It is very tasty, with a firm flavor followed by a light, refreshing taste.
I would like to collect and compare three different kinds of sake from different rice varieties.
Japanese>English
pinot_noir_123
富士喜商店