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MIKOFor my parents' Buddhist altar.
Just the right size.
My father loved sake.
My father loved Tocho.
Before he died, I told him that he should not drink, but now I think that I should have let him drink as much as he wanted.
After he passed away, I started drinking sake. 悠At Koyokaku in Ureshino Onsen.
It has a clear and dry taste.
Lactic acid sweetness comes first and the aftertaste is quite dry.
It is very dry with a sharp taste. manaThe aroma of koji and a slight gaseous sensation that rises up softly.
It has a thick mouthfeel, juicy sweetness, and a firm richness.
The high alcohol content (20%) is not noticeable, and it is easy to drink,
It is rich but not heavy, and has just the right balance between drinkability and sharpness.
It can be served chilled and refreshing, or on the rocks.
It goes well with yakitori sauce, stewed sweet and spicy dishes, and dark fermented foods.
This is a freshly squeezed undiluted sake produced by the long-established Ide Sake Brewery in Ureshino, Saga.
In this town of hot springs and tea, the brewers, who are also tea farmers, brew sake only in winter.
It is a bottle with a sense of warmth, a product of the blessings of the land and the handiwork of the people. たつのこStill sweet at 20 proof! Slight minerality when swallowed. 千葉元影First time I drank the sake from my hometown😊. パピスケA bottle from my second trip to Kyushu this month🍶.
The fruity aroma is good, and as it is, the taste has a light first impression with a moderate bitterness that is also characteristic and a good accent. Overall, it is slightly sweet with a long finish. RecommendedContentsSectionView.title