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飛露喜Hiroki
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ぱんだらす
It is a Daiginjo of Hiyuki.
The label is really cool.
It is delicious. It has little bitterness and a taste different from that of junmai sake.
The way it gets drunk is also pleasant.
Alcohol level: 16%.
Rice polishing ratio: 40
Japanese>English
天然水
Sake with perfect balance.
The difference in taste as the temperature changes is also perfect.
A bottle of this sake was finished so easily.
At first, sweetness, sourness, and bitterness are all present in equal amounts.
As the temperature rises, the sweetness spreads out.
The end result is always crisp and clean.
I am convinced that it is a sake that many people appreciate for its deliciousness!
Japanese>English
きまぐれ
I love you
Pale raspberry sweetness spreads in the mouth. Not a sweet berry. Easy to drink and refreshing. Gentle sweetness. Nice lingering sweetness. 88 points.
Sweetness: 2.8
Acidity: 2.6
Dryness:2.4
Hinted aroma: 2.7
Japanese>English
BacchusNY
Tonight, I chose this one because I mainly eat sashimi. When the bottle is opened, it has a sweet fruit ginjo aroma. Lovely! In the mouth, there is a sweetness followed by a rich rice flavor. There is a slight bitterness in the aftertaste. I think I prefer it to the Daiginjo. Daiginjo went well with salt, but this one is great too! When I put salt on my finger and lick it off before drinking, the sweetness fluttered in my mouth without bitterness and was delicious! Shio Wasabi (salted wasabi) with Kosho-dai (pepper snapper) is so sweet that it's hard to resist. I have never heard of this fish, but it is delicious. Without the wasabi, the flavor of the rice is even better. It also goes well with the salted wasabi of the seared barracuda, but I think it would bring out the cloying taste. The yellowtail salt wasabi changed the sweetness of the sake to be a bit heavy, perhaps due to the fat of the fish. Then, we tried soy sauce. Even the seared barracuda pulled out the tangy taste and went well with the sake. Koshodai and soy sauce also enhance the sake, but the salt wins out in the flavor of the sashimi and may bring out the potential of the sake as well. I realized once again that the type of sashimi served at an izakaya makes a lot of sense. I was about to declare Tobiroki my least favorite sake, but I really like the ginjo!
Japanese>English
IVAyPu4X36
Tobiroki is made from rare sake rice "Aiyama". The elegant aroma spreads after a refreshing taste. Enjoy with sushi.
Japanese>English
FUJIYAMA
Today we have a Junmai Daiginjo Namazume from Tobiroki in Fukushima Prefecture❗️
The aroma is a mellow junmai sweet aroma❗️A sip will give you a mild concentrated texture and sweetness followed by a slight numbness❗️Good as a mealtime sake⭕️
Japanese>English
なす
This is the product that made me fall in love with sake!
Japanese>English
りょうすけ
The weather was bad today and I felt very tired, so I thoughtlessly opened a bottle of Junmai Daiginjo from Tobiroki!
The aroma is faintly green apple.
The taste is clear and light, and it is easy to drink like water.
I thought it would be better in an oinokuchi (sake cup), so I changed from a wine glass halfway through.
The mild umami flavor was added, and it became a taste typical of Tobiroki.
It is not a fancy sake, but it is a sake that makes you feel at home.
I like this kind of sake.
Japanese>English
キム 大翔
It is not refreshing. It is foggy and sweet.
Japanese>English