Sake from Fukushima goes well with any situation.
This "Sasasamune" can be served by itself or with a meal. It is delicious!
Ingredients: Hokkaido Ginpu
Alcohol level: 15
Polishing ratio: 50
Three weeks in a row we have a sake from Fukushima.
We had high expectations for this sake as it was brewed with Fukushima-born yeast and Fukushima-grown rice!
It has a nice sweet fruity, juicy flavor like green apple or pear! I like it!
It is sweet and delicious, but with just the right amount of acidity and bitterness to make it an easy-drinking sake with a refreshing second half!
Thanks for the treat 😁.
Masaruya hanpukai. Probably because it was the first Aizan ❤️ after drinking summer sake such as Senkou Kabutomushi and Kame no Umi Semishigure, it has a thick taste of sweetness and bitterness! Rich! Is this Aizan? The aroma is subdued.
As seen on the hiragana label, it is easy to drink as it simply flows 😋.
It was juicy but soft and light, with a great balance of bitterness and acidity.
After the skewers, the delicacies are
The seaweed tastes good
After the packaged sake, I'll go for this one that I'm curious about.
Since I drank it at Torin, more than 5 years ago
deliciously sweet and fruity!
We enjoyed it so much that the all-you-can-drink time is almost up!
I guess the next one will be the last!
my vast knowledge of Japanese
Rice used "Gohyakumangoku" from Kitakata, Fukushima
Polishing: 50%.
Specified name sake, etc. Junmai Ginjo/namaishu
15% alcohol by volume