4.5 stars
Smooth and fluffy sweetness spreads on the tongue.
Slightly gourd-like flavor with a touch of bitterness and a smooth finish.
It was a high level sake that you can drink calmly.
Asked for a recommendation of sake to drink with the yellowtail and horse mackerel I brought back from sushi school.
The full-bodied, umami taste with a nice aftertaste. This is delicious!
At room temperature, it has a clear and soft umami flavor that disappears quickly. It gives the impression of an elegant, umakuchi sake.
When heated to 40°C, the soft sweetness of the rice expands and the sharpness increases, but it is still gentle. I am not sure whether to drink it at room temperature or lukewarm. Both are good, but I personally prefer it lukewarm, and it goes well with boiled eggs and boiled fish. I had never heard of this brand, but I had a good impression of it.
Slightly gaseous sensation of raw sake
Ginjo aroma of summer grass
Dry taste with umami. A balance of moderate umami acidity and bitterness. 😋😋😋😋
This is my first time to try it. It tastes between Choouroku, Hakurakusei, and Miyakanbai. Nice body and sharpness 😳
Received as a get well gift.
On the day of the festival, I took the train to the "Miyagi Marugoto Hotarai Festival" which was held at the same time as the Matsushima Oyster Festival.
I was surprised at my quickness and energy to seek out delicious sake that I had not yet discovered.
I was not feeling well and ended up drinking only 5 kinds of sake, but I enjoyed them with freshly picked seasonal oysters, scallops, and freshly baked rice crackers (*big!) 🙂. I enjoyed it with oysters, scallops, and freshly baked rice crackers (*big!) 😋.
I'm glad I went ✨.