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七本鎗Shichihon'yari
2,401 check-ins
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Brands from Tomita Saketen

Shichihon'yari

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We analyze the flavors based on everyone's comments and select similar brands.

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滋賀県長浜市木之本町木之本1107
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Timeline

Shichihon'yari無有純米吟醸生酛生酒
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21
ごう
Nanamotojyari Muyu Namikoshi Namaishu. It has a soft milky aroma, a complex acidity and umami that spreads slowly with a thick and gentle taste, and a fresh minerality. As the temperature rises, the acidity and thickness of the wine increases. In many ways, this is amazing. I think I might like it! I'm sorry I'm not able to draw a flavor profile here💦.
Japanese>English
Shichihon'yari Check-in 1
酒とめしRIKI
外飲み部
76
tomoさん
Here's what came out with the falconer lance spear This one was recommended to me at a liquor store and I really enjoyed it! The manager's selection is so striking that it makes me laugh 🤣. I had this one heated too! Very easy to drink heated sake😍! The mild sweetness and umami spreads on the palate and fades away leaving a lingering aftertaste. It was a perfect match with the smoked oysters 👍.
Japanese>English
Shichihon'yari木ノ環生酛原酒生酒
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28
rou
I want to drink a variety of wooden vat brews, so another wooden vat series ✨. This time it's a sake that sticks to the traditional brewing method as it's a nama yeast yeast ✨ The aroma is slightly woody. The color is slightly yellow. The moment I put it in my mouth, the woody aroma spread to my mouth and passed through to my nose. There is a shwashiness that makes the cork fly off the bottle. The taste is clean, with a slight bitterness and sharpness.
Japanese>English
Shichihon'yariしぼりたて生原酒原酒生酒
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24
みきっき
Yamada-Nishiki from Shiga Prefecture This is a freshly pressed, unpasteurized sake available only during the winter. It is a "light nigori" of Yamada-Nishiki, and 100% Yamada-Nishiki rice grown in Shiga Prefecture is used. From Tomita Shuzo This freshly pressed sake is made from Yamada Nishiki produced at Morikawa Farm, a 10-minute drive from our brewery. Yamada-Nishiki is used by many breweries, and we have never used Yamada-Nishiki in our Junmai because we wanted to make a more Shiga-like product, such as Tamakae, Ginbukiyuki, and Watabune. Since Yamada-Nishiki was registered as a variety by Shiga Prefecture, Morikawa Farm has been growing it and now produces Junmai, which is also used for Hiyoroshi. We are now releasing Junmai with the same specifications as "Hiyoroshi" as a light nigori draft sake. Sake Degree Acidity Rice Yamadanishiki Rice Polishing Ratio 65% (with a ratio of polished rice to total rice) Fermentation Association No. 901 Alcohol content 15 Type Slightly dry Storage Refrigeration required Remarks 100% Yamadanishiki produced in Shiga Prefecture
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1