clear and tasty
Slight aroma, smooth attack. The taste is clean and umami. It goes in smoothly and is light and full-bodied.
It is a sake that can be served with any accompaniment 🤣.
Lightly sparkling, slightly cloudy
Slightly fruity aroma
Sweet at first, with a slight salty bitterness in the aftertaste
Delicious texture that bounces on the tongue
The sweetness and bitterness are both elegant and refreshing overall.
Excellent with fish tataki and sashimi
A clean and clear ginjo aroma.
Fruity sweetness spreads smoothly on the palate, followed by a core of fine umami. The aftertaste is soft and clean.
This is not just a beautiful sake, but a high quality sake.
Breezy aroma.
Melon and rum.
Clean mouthfeel.
Pure sweetness, then quickly fades away,
It has a youthful, rice-like flavor.
The bitter and acidic taste is very light and refreshing.
It has a nice, light feeling.
Taste degree ☆3/5
This is my first time at this restaurant.
Oden is the main dish, but there are other dishes on the menu as well.
I ordered the bonito tataki.
Thick slices, freshly seared and delicious.
The shiragiku was not too pungent and refreshing.
It was a good match with the bonito.
Hello Lutertemi ^_^
When I can buy good bonito, I sometimes make it into tataki, but the bonito here is a thick slice 😱.
Looks delicious ☺️
Dry shiragimoku is also good!
Good evening, Manta!
I was surprised at the way they cut the bonito at this restaurant, but it was fresh and freshly seared, so it was delicious. ☺️ shiragiku goes well with it 😋.
Good evening, Ponchan!
It was an interesting restaurant with young staff, elaborate seasonings, and unique dishes. The bonito tataki was delicious and went well with the sake 😆.
Is this a standard Tosa Shiragiku?
The aroma is quite fresh, both alcoholic and apple-like.
On the first day, it was warmed up to 40°C (104°F). When it is first sipped, it has a slightly apple-like flavor, but it is short-lived, and the umami of the rice expands with a syrupy sweetness. At 45°C, contrary to expectations, the ripe apple-like sweetness is more pronounced, although it is subtle. Personally, I prefer this one. 50°C makes it spicier, but if you like it dry, this one is also good.
Cold sake on the second day. It has a fresh aroma, but it has more acidity than the heated version, and the umami is a bit more pronounced, almost bitter rather than spicy. This is also good, but I prefer it warmed.
It is a picture of a classic dry special junmai with a hint of modernity. It has a strong umami and sweetness, but it doesn't fall apart even when heated to high temperatures, so it has a very good balance.
Drinking at home, 35th bottle in 2024.
Schwash is still delicious.
I can't stop and won't stop.
Date of production: April 2024
Ingredient rice: 100% domestic rice
Polishing ratio 60
There is a feeling of gas
Slightly gassy
Sweet like a candy like a rum, sweet like a lactobacillus drink, with a little acidity.
Clear and crisp taste.
There is a slight alcohol taste at the end, but it is connected to a nice sharpness.