dorankdoragon
Fruity aroma like apple 🍎.
Soft and all-pervading taste 🎵
Slightly fruity taste comes later ✨.
Slightly dry and sharp 😉.
Japanese>English
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黒帯Kuroobi
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This is my first favorite sake.
I had it at an izakaya near Kyobashi in Tokyo on 2019/8, and I've kind of forgotten what it tastes like, but I remember drinking it on the side of the road, and it was quite a pleasure to take it out of the fridge and drink it one sip at a time!
Chinese>English
TOKKI
The aroma is crisp. The first impression on the palate is sweet, but the dryness comes later on in the back of the throat.
It is just like the season when you feel the temperature difference between morning and evening.
Japanese>English
Kuroobi悠々 純米吟醸
Fuku
Purchase Marucho Shoten
Recently I have been cutting back on alcohol and living a beauty life with a healthy dose of Fukumitsuya's Silky Amazake, but today I will have this one.
Japanese>English
Yuke
A handsome handsome man at an inn
Japanese>English
よっち
At Chochu Kanda Otemachi
Perfect for warming up!
Pickled Firefly Squid with Yuzu Pepper
Japanese>English
へろ８
Color and aroma like Shaoxing sake.
When served hot, it had an amino acid-like sourness and a slight bitterness.
I would like to taste the difference between different temperatures, including cold and room temperature.
Alcohol content: 15%.
Rice Polishing Ratio: 65
Rice: 60% Yamadanishiki (produced in Naka-ku, Taka-machi, Hyogo Prefecture)
Kinmon-Nishiki 40% (produced in Kijimadaira, Shimotakai-gun, Nagano Prefecture)
Production method: Junmai, Yamahai brewing
Junmai-Ginjo-shu mixture (mixture ratio/polishing ratio 60% 50%)
Sake degree: +5
Acidity: 1.6
Amino acidity: 1.4
Japanese>English
NGC7293
The spiciness was more intense than I remembered.
More pungent than I remember.
Japanese>English
サワコ
Subtle aroma. Good sharpness. A refreshing aftertaste lingers in the mouth. Not light, but not heavy either.
Japanese>English
えだまめ
This is also a gift. I got the impression that it was very drinkable. I would like to visit Ishikawa again.
Japanese>English
酔生夢死
50°C warmed sake
Sweetness of grilled corn⭕️
a delicious taste to be soaked in
Black belt is a relief to have
Piaoyan is also sold out due to the matured sake boom
I hope it will come back soon!
All of the rice used is contract-grown rice
Yamada-Nishiki 60% (Produced in Naka-ku, Taka-machi, Hyogo Prefecture)
Kinmon-Nishiki 40% (from Kijimadaira, Shimotakai-gun, Nagano Prefecture)
Rice polishing ratio 65
Production method: Junmai, Yamahai brewing
Junmai Ginjo-shu mixed
(Mixture ratio / Polishing ratio 60% 50%)
Alcohol 15%.
Sake degree +5
Acidity 1.6
Amino acidity 1.4
Japanese>English
らいおん
drinking at home with dinner
SINCE 1625 !
Japanese>English
諸葛亮米
Ishikawa's support. Mellow rice flavor, robust and crisp. Looks good warmed up.
Japanese>English
ailoveosake
Dry.
It's a sake for the expert who can compete with the food."
I was told.
Today we had it with pan con tomate, salad, and clam chowder.
It goes well with it.
Fukumitsuya never misses ☺.
Japanese>English
Kuroobi悠々 特別純米
chichi
I bought this when I visited Kanazawa in the aftermath of the earthquake. The first sip gives the impression that it is not so assertive, but has a sharp taste and disappears quickly. However, after repeated sips, the taste is quite rich. It does not interfere with food and is an easy-to-drink food sake 😄🍶.
When served at a higher temperature, the flavor changed drastically 🍶.
It became sharper and the umami was amplified ✨.
I paired it with grilled white eel, but the flavor of the eel was not overpowered by the flavor of the eel, and the fat from the eel was washed away smoothly. It was a great drink 🍶😚.
Japanese>English