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ひぃやん Sake of the Day
Takashi Junmai Ginjo Unfiltered Nama Sake
<Takashi Midori
Rice used: 100% Awa Yamadanishiki produced in Tokushima Prefecture
Rice polishing ratio: 55
Alcohol content: 18%.
Sake meter: +6.5
Acidity: 1.7 K1wader We had Miyamanishiki, 2019 sake aged for four years. It was mellow and the acidity was well tasted. I enjoyed it with ankimo cream cheese.â
Orfevre It seems to be Takashi's PB product.
It has a classical taste, but it's easy to enjoy and delicious!
まさや Sweet. I like it better than Hakuryu.
Ryu 白隆 2023年度醸造 純米吟醸 若水55 火入 純米吟醸 nori Fujisawa City ZARUBAKU
First time in Kanagawa Prefecture😄😄
おじさん Delicious with a mellow flavor and a slight sharpness in the mouth!
Personal preference: ★★★★★ HIROKI909 The first fire-roasted Takashi in a long time. It has a coherent and calm taste. I think I prefer the unfiltered raw... 遊さん The label says it was brewed in 2020. I didn't know it had been laid down for a long time. It is originally a dry sake, but it is balanced just before you feel the alcohol taste and think it is too much. It is a strange sake that is easy to drink even though it makes you feel hot.
もとこじ I don't get the freshness of nama-shu.
It has a peculiar taste on the palate. さわsawa Slight muscat, clean taste. Maybe a medium mouthfeel, sharp and perfect for summer.
☆☆☆☆☆
さっこ Aiyama's fluffy sweetness and acidity, yet refreshing! RecommendedContentsSectionView.title