The second drink was a shizuku of Kuroryu. It's a nice sake.
It has a fresh, sweet aroma and a clear taste. It has a dry impression, but the lingering aftertaste is excellent.
When you learn that a sake like this is not junmai sake, you feel the depth of aluzoe.
I personally like Isojimasume and Musical Instrument Masamune, but this Kuroryu Shizuku was also excellent.
Black Dragon & Black Dragon & Black Dragon
While there are still chocolates 🍫.
I'm glad Kuroryu Kijoshu arrived 😊🍶🍶.
It's very peculiar 🤣.
Kijoshu by Kuroryu....very peculiar 🤣👍
<From HP
The image color of the material that goes well together is White. In shrimp, squid and octopus, ceviche in Spanish cuisine. Caprese, mozzarella cheese, tomato olive oil and basil in Italian cuisine. In Japanese cuisine, it is the White meat of eel and bamboo shoots.
Rice polishing ratio/55
Sake strength/+5.5
Sake strength/15.5%.
Kuroryu & Kuroryu
Oh no!
Very easy to drink
Easy to drink😍🍶✨✨
Hokkaido Ginpu 🌾.
Hokkaido sake brewing rice 🌾 is
Smooth on the palate
and smooth on the palate.
Oh, no.
Very easy to drink 😍🍶✨✨✨.
Easy to drink😍🍶✨✨
And to go with it
Raw chocolate made with Kuroryu's Kijoshu 😍💕💕💕.
Oh no 🤣
Anyway...
Cheers 🍶✨✨
I don't think that everything should be called fruity.
But this sake, Kuroryu, is fruity!
It's cold, so I served it with gratin of yam.
It's soaked in water, isn't it?
Kanpachi is also fatty and delicious ლ(´ڡ`ლ)
Autumn harvest after one year of storage. It is light and mellow. It is delicious with snacks. It is like fine white rice. It is delicious.
The next day, when I drank it by itself, I could feel the acidity, and it was elegant and easy to drink.
Thank you, Pon-chan! I wondered if the catch was good this year, but live crabs were cheap at the supermarket, so I boiled them at home. It was perfect for Mr. Kuroryu.