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じゅんさん
Hakurei Shuzo often offers VIVID, but this is Koda, made from 100% Tango Yamada Nishiki.
A slightly dry sake that goes well with grilled and fried foods.
We served it with char-grilled guji (amadai) and kakiage (deep fried corn).
Ingredients: Rice (domestic), Rice Koji (domestic)
Alcohol content: 14%.
Rice polishing ratio: Sake mother/Koji 60%, Kake rice 70%.
Japanese>English
くらやす
A light mouthfeel followed by a hint of ginjo aroma.
Japanese>English
Fジータ
Slightly dry and refreshing. Goes well with meals.
Japanese>English
pukadon
@Sake World Summit in Kyoto
Very elegant Daiginjo. I think foreigners would like it in a wine glass or something.
Even though it is 17% alc, it doesn't make my throat dry up at all. It tastes super delicious when it is cooled down to the perfect temperature.
When asked, "Is there any other way you recommend to drink it? I was told "This is the best way to drink it.
I agreed.
Japanese>English
Yuko
On the Shinkansen returning to Tokyo from a trip back home.
This is a sake from the Amanohashidate area purchased at Kyoto station.
It has a low sake content and is very smooth to drink.
Japanese>English
マイケル冗談
On a business trip to Maizuru City.
Records
Japanese>English
tomy
While traveling from Tottori to Kyotango, I saw a sign for a brewery and stopped by. Hakurei Shuzo.
When I tasted the sake, I found that this one had a better aroma than the Junmai Ginjo, so I decided to go for this one. However, I heard that they also make a variety of sweets, and I think they were more enthusiastic about marketing their products. I drank it cold and hot. It was easy to drink without any peculiarities. The aroma is better cold, but warming it up makes it even easier to drink.
Tax included 649 (300ml)
Japanese>English
eiji
Clean aroma and lingering taste.
Perfect for seafood.
Japanese>English
zak
cold sake
Delicious sake with sweetness and umami flavor
Japanese>English
koge2
The other day I drank a bottle of Manai and said, "I've changed my perception of Hakurei! But come to think of it, Koda was not dry at all.
The gentle ginjo aroma that rises to the surface, the richness and sweetness that spreads slowly in the mouth. The lingering aftertaste is amazing.
Japanese>English
大沼 慎太郎
First time in Maizuru
Japanese>English