竹
Slightly amber in color. It has a thin aroma of steamed cloth, fresh lactic acidity, moderate acidity, dryness, and is light and easy to drink.
Japanese>English
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加賀鳶Kagatobi
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じゅんさん
I was already too tired today, so I went to a corner restaurant for a long time.
The first drink was Kagatobi.
All rice is grown under contract.
Junmai Daiginjo aged at ice temperature without any heat treatment
Heh, the round, soft flavor with a distinctive umami taste.
Yuzu-daikon goes well with it.
Polishing ratio 50%.
Alcohol level 16
Japanese>English
越の酒好き
Light, dry, fragrant sake
Firm texture with a hint of ginjo aroma.
Sweetness and astringency intertwine with each other from the beginning.
The aftertaste is slightly alcoholic.
80% Kinmon-Nishiki, 20% Yamadanishiki
Light and mildly sweet on the palate, but with a complex astringency like that of a sake made using the traditional sake yeast.
This is the first cup of today's Mikawaya.
First, a light taste.
Japanese>English
みのちゃろ
In Kanazawa 🫶🫶🫶🫶
Great tasting this. Fruity, refreshing, easy to drink.
Japanese>English
Ami
Souvenirs from Kanazawa trip
Idol-like name 🤍.
It is said to be popular among women among Kagatobi!
Japanese>English
坂の上
Dry taste that goes with everything.
Japanese>English
mosharemo
Too painful,,
Japanese>English
よっしー
Clear and dry
Japanese>English
りよすけ
3.8/5.0
Spanish>English
Kagatobi純米大吟醸46
ageyaki
Slightly sweet and refreshing
Japanese>English
Kagatobi極寒純米・辛口
shogot1978
-Mr.
A gift.
Dry and good to drink.
Hokuriku sake is delicious!
Japanese>English
たかひろ
★★★★☆: 4.0
Ingredients
Rice (domestic), rice malt (domestic)
Rice used
All rice grown under contract
80% Kinmon-Nishiki (produced in Kijimadaira, Shimotakai-gun, Nagano)
Yamada-Nishiki 20% (Produced in Naka-ku, Taka-machi, Hyogo Prefecture)
Rice polishing ratio
60% (from Kijimadaira, Shimotakai-gun, Nagano Prefecture)
Production method
Junmai Ginjo
Alcohol content
15 degrees Celsius
Sake Degree
+4
Acidity
1.4
Amino acidity
1.3
Japanese>English