The unique aroma of nama-shu is pleasant.
It is pleasant to drink and has a very refreshing taste that does not linger.
It is perfect with bonito sashimi and Thai carpaccio 👌.
The rice used for the sake is Kitashizuku. This is the first time for me.
Polishing ratio is 60%.
Nice sake for early summer.
I have always been curious,
Matsu Midori S.tokyo in my hometown of Kanagawa.
We met for the first time as a GW sake.
I had always thought it was very sweet until last year's series,
I was a little worried because I read your review that it was very sweet until last year's series.
When I opened the bottle, I found it had a mild sweetness like honey, but it was not as sweet as I expected,
There is also acidity, with the sweet and sour spreading out in a fluffy way,
The sweet and acidity spreads out and disappears nicely. Delicious.
Not many sakes from Kanagawa Prefecture have this type of sweetness. It is a type of sake with a modern taste.
It was well received by my family and we enjoyed it with our meal.
It is strong and dry, but the umami of the rice comes slowly, and you can't help but drink it.
This is an orthodox sake that makes you want to whisper "delicious" in a stiff tone.
I went to Ogawa for udon today and had yakitori in Chichibu on the way home....delicious snacks 😋.......Miyamanishiki sweet and bitter to sharp! This is a traditional sake🍶 so you may not like it. As a food sake 🍶 it is ⭕️
I was allowed to taste it at the store attached to the brewery. It is easy to drink even though it has 18% alcohol! And since the season was from winter, I think it has a rounder taste.
It was served cold at a bar with an all-you-can-drink sake bar. It was my first time in Kanagawa, so I ordered it ignoring the other members around me.
I paired it with a meat dish, but I could taste the deliciousness of the rice and it was a blissful moment. It is the type of sake that I would like to drink with my everyday evening drinks and keep in the refrigerator.
For the first time, I met a sake from Kanagawa that I thought was delicious!
It has a delicious LaFrance-type aged sweetness and just a hint of juiciness🍐☺️
The owner told me a story about the brewer, Ryo-san, a graduate of Tokyo University of Agriculture, who seems to be very attached to his sake (yeast from Kawazu-zakura - he even wrote in his elementary school graduation book that he was going to become a sake brewer).
The label for the annual New Year's sake had a portrait of the brewer on it, and when I looked it up, it did indeed look very much like him lol.
