It is a sake with a gorgeous, sweet, and sharp taste that reminds me of cherry blossoms. We enjoy this sake every year during this season. Because of its depth, it goes well with foods with a strong flavor. It goes well with stir-fried beef with garlic butter. ★★★★
I had it again two days later and the sweetness had settled down and it tasted even better. ★★★☆☆☆
Nama-zake that I had stored in the fridge.
It's a little late to drink it, but the taste seems to be the same.
It was brewed with Kawazu-zakura yeast from Nishihirahata Park in Matsuda-machi, Kanagawa Prefecture, which is a cooperative effort of Tokyo University of Agriculture.
Elegant with flower yeast!
My favorite white wine type sake with a refreshing acidity and sweetness!
Polishing ratio 60
I drank it over the past year.
The aroma is mild, but when you drink it, it has a very gorgeous sweetness. The sweetness is not too sweet, but it goes away very quickly.
This sake is made from the yeast of Kawazu cherry blossoms, which is like a fairy. I am sorry to say that I was happy to drink it with stir-fried beef with garibata because of its gorgeousness. It was delicious.
It is not as good with strong flavors, but I think it goes better with Western food than Japanese food.
[5/31 addition] After drinking it two days later, I felt that the sharpness of the aroma and the depth of the flavor, which is typical of Junmai, had increased.
I like it very much.
Kawazu-zakura yeast ALL Kanagawa sake 🌸
I found Ryo for the first time in about 2 years and bought it 😊.
The bottle is light pink and gorgeous to look at❗
The rice used is... "Wakamizu"!
I've never heard of that rice name before 😅
Slightly effervescent, sour-sweet, and just as it looks when opened. With the preconceived notion of Kawazu cherry yeast, it reminds me somewhat of cherry 🍒.
I drank the Kinuhikari Ver two years ago, and the reviews I see now seem to indicate that it was rated reasonably highly at the time.
I guess my tastes are gradually changing because I don't like the taste now 😁.
I think the easiest thing to pair with this kind of drink is cheese 🧀.
I'll have a toast by myself with some granapadano I had at home 🥂.
Kawazu cherry yeast. Kinuhikari. I guess this is the last spring sake for this year! It somehow has a handmade feel like Yamahai. It looks delicious when heated.
Refreshing acidity? Combined with just the right amount of sweetness, it's honestly delicious! The bittersweet aftertaste is also nice.
This is beyond the boundaries of sake - Japanese food is good, but white wine snacks would go well with it!
Since it is a draft sake, refrigerate it and drink it cold.
I think I enjoy the aroma more in a wine glass than in an inokuchi (cup).
Kawazu cherry yeast is used.
100% "Kinuhikari" grown in Kanagawa Prefecture
Polishing ratio 60
Sweet? Spicy?
It is mellow but also has a bitter taste, so it's hard to tell what it is.
The aftertaste is quite lingering, but the mouthfeel is clean.
The sake is brewed with Kawazu-zakura yeast from a park in Matsuda-cho, where the brewery is located, and with water and rice produced in the prefecture.
The pink bottle and design is very spring-like ♫
It has a sweet mouthfeel and a slightly dry throat. It is sweet on the palate and slightly dry on the throat, and goes down smoothly.
I always stop by the brewery when I visit that area, and I am always grateful for the delicious sake ❗️.
It needs to be refrigerated, well chilled in the fridge and served with a glass of white wine 🍴🙏.
Delicious!!! Love the tartness of this one!
Sweet, but with a refreshing acidity and a slightly tangy bitterness? and it's very pleasant to the palate.
The rich aroma and sweet and sour taste make it a perfect aperitif, don't you think?
It is made with Kawazu cherry blossom yeast, so this sake has the atmosphere of springtime!
This is the second sake from Nakazawa Sake Brewery, following s.tokyo, and it is made from ALL Kanagawa and the yeast is from Kawazu-zakura. It has a soft, fresh aroma with just the right amount of sweetness and acidity.
