Timeline
カワニシSouzake. Feels not dry at all. Food sake. Good with sashimi. けいけいTasted at a sake festival.
Banana-like aroma. The lingering aftertaste is light, though the umami and bitterness are a bit strong for a ginjo-shu.
Chosen for its local sake-like quality and ginjo-shu. Rice: Gin-no-sato.
ちーKirai Hanzai
Junmai Ginjo
Cute label with an upside down kirai.
It is sweet but has a pleasantly clean cut. 千葉の酒好きI bought it because I thought the name was unusual. It seems to mean "Kirai". It doesn't smell so much, but it tastes sweet and has a sake-like aftertaste. わやもじゃ平Local sake. Cold. Gorgeous aroma. Slightly sweet. It has a sharpness. Beautiful. Sake is not so popular in Tokushima, but I think this is very good. It would be good on the rocks. よしTokushima Prefecture Get
I like the taste
4/5 えのともRice polishing ratio 60%, alcohol resolution 15 degrees, Gin no Sato, slightly dry, slightly rich りーのFor myself. Dry Junmai unfiltered raw limited edition sake.
The alcohol content is 15 degrees. Tokushima. The rice polishing ratio is 70%.
When I drank it, it was very dry.
It is said to be unfiltered, but it may have a slight yellowish color.
The aroma is very slight. I don't know how to describe the aroma.
It's easy to drink, and you think it's going to be easy to drink, but it finishes off with a crisp finish.
The flavor of the rice and the sweetness of the rice come at you little by little.
82 points.
ohmaeIt is stable sake for strawberry Daifuku (^^)v nakaakiIs it koji? It has a unique aroma. It tastes better when the temperature is high. nakaakiIt is supercooled and freezes when poured into a glass. The taste is refreshing and crisp. RecommendedContentsSectionView.title