あっこ
Fruity aroma^_^Dry, delicious sake with a hint of umami flavor😋 at a monjayaki restaurant. It was a sake from my hometown Shiga ^_^.
Japanese>English
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七本鎗Shichihon'yari
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Shichihon'yari
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Location
1107 Kinomotochō Kinomoto, Nagahama, ShigaOpen in Google Maps
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齊藤義明
Taste that doesn't interfere with cooking
Japanese>English
おじさん
Delicious, sharp and full-bodied.
Personal preference: ★★★★★
Japanese>English
osugi
#748
osugi
#747
taro
Shichibonjari Muu Namaishige
(No description, but the specs may be Junmai Ginjo)
The nose has a faint aroma of rice. In the mouth, there is a faint sense of gas, a fairly firm acidity, and a full-bodied flavor, and the aroma of lemon wafts through the air with a gradually spreading umami. The aftertaste is bitter and sharp.
Overall, it is quite dry and the impact of the acidity is so strong that I personally would have preferred a little more sweetness, but strangely enough, I never got tired of drinking it.
The rice used in this bottle is pesticide-free, and one can sense the strong commitment of the brewer.
Japanese>English
ミセスサッカロ
Tamakae
This may be the first time I've ever had rice called 😎.
It's good for snacks 😆.
Good for sipping and sipping!
No peculiarities, so it goes down your throat well 🤗.
Japanese>English
Shichihon'yari純米山田錦ひやおろし
ナリゴ
Tamakae is too dry and not my favorite Shichibonshari.
Yamada-Nishiki is too light and out of character.
Expectations for the future
It tasted good as soon as I heated it up!
Japanese>English
きい
On a trip to Shiga
Crisp and easy to eat
Can be drunk in large gulps
Japanese>English
AS72
Kanpai on Sake Day🍶.
Japanese>English
sakimiyajima
Start drinking at 15°C.
It has quite an aroma for a junmai sake.
(Not sweet) Aroma like rice and alcohol.
Quite dry.
Japanese>English
ラモント
4 A gift. It is rare and nice to have sake from Shiga when you are in Niigata.
Mellow and fruity rice juice. Sophisticated and delicious on its own.
Japanese>English
いーじー
Purchased at a liquor store on my first visit
At room temperature.
Ripe banana, caramel, grain aroma, woody
The umami spreads gently and gradually.
It has a dry impression and a long aftertaste.
It is best served lukewarm to top-heat when heated.
Japanese>English
