Sandesi🍶
I bought this on the way back from Matsumoto.
I chose Sandesi because of my health, my wallet, and
I chose Sandesi. Yeah, I'm an adult 🤣.
Most of the Hokian Daigoku are sweeter, like -10 on the alcohol scale,
but this one has a more impressive aftertaste of bitterness and sourness than sweetness.
It has a different taste.
On this day, I was on vacation and had a party by myself from noon 🍻.
I drank all of them........
Where are the choices for adults 🤣.
Beian Daikoku drinking comparison: ❗️
Following the recent summer sake
Junmai Ginjo Unfiltered Nama Sake 😊.
Not much aroma 🤔.
It's more of a Japanese sweetness than a fruity flavor.
It has a Japanese sweetness and little acidity.
The aftertaste is soft and disappears quickly.
It has a soft taste. ❗️
It's a delicious sake that won't interfere with your meal👍
Sorry, but I don't like it that much.
It tastes like nail polish or nail polish remover.
So I just poured it over the atmosphere without really tasting it.
I love this summer drink ‼️
I drank it last year and it became my favorite 😊
Citrus🍋 aroma and taste: ❗️
As it says on the back label.
Lemon🍋 like acidity and strong bitterness😊.
I don't feel any alcohol at all.
The sweetness is moderate and it's like a juice.
You can drink it like a juice. ‼️
It's like a summer drink 👍
It goes well with oily food ❗️
Very tasty sake 😃.
I also bought the Junmai Ginjo Nama Shu with it so I'm looking forward to tasting it too 😊.
I'm looking forward to taste comparison 😊.
Good evening, Jay & Nobby😊.
This drink is not too sweet, so if you drink it.
I think you will like it: ❗️
It is almost a lemon water🍋 with a refreshing lemon🍋 like sourness and a slight bitterness in the aftertaste.
It's almost lemon water with a bitter aftertaste👍
Rice used is Hitogochiki
The rice used was Hitogochochi, and there was a bunch of it, as is typical of nama-shu.
It was a little sweet, with a slight lingering taste.
It's unique and not bad. ❗️
Sake I got at a liquor store in Asagaya
Matured and buried in snow in Nagano? It seems to be a sake made by burying it in snow in Nagano and aging it! They say it is available every year from April after the snow melts.
I tasted it at the store and liked it so much I bought it! (It was 1,900 yen.) It is very easy to drink.
I was told that there is a reason why it doesn't have a label, but I forgot the reason...
Local sake brewery.
Sake made with wine yeast, seems to be their first attempt.
Nice collaboration with an aroma and taste like a white wine🍸 with the sweetness of a big country 😄.
It has a firm sweetness and a nice acidity. I thought I don't like wine yeast, but this is a good one.
Local first guess Kura.
I went out of my way to hold out until the right time to get the spring sake pink label 😣 and after all, the label too 😁.
The first one is a beautiful young green color🩵.
Taste... the aroma is green apple, the sweetness is subtle and the refreshing acidity is nice 💓Bitter taste makes it a good food sake.
We had a Chinese dinner menu of sweet-and-sour pork and spring rolls, and it went well with them 😋.
Another sake from Nagano's Hakuba Village!
A dream collaboration between Kitayasu Brewery and Hakuba Roadside Station! The label is my favorite character "Victoire Cheval Blanc Murao III" or Murao for short 🐴I bought it because it is also a Hakuba Roadside Station exclusive. ☺️
When you open the bottle, you can enjoy the gorgeous aroma of ginjo that tickles your nostrils. ☺️ When you take a sip, you can feel the sweetness of young melon in your mouth. The lingering taste is also very clean. The only thing that is written about the sake rice is that it is domestic rice, but I guess it is Yamae Nishiki 🤔It tastes a bit lighter and more elegant than Hakubanishiki. It's nice to sip it slowly and leisurely while savoring it 😆 yummy!
I'm sure this would also look great as a heated sake! I would like to try heated sake next time!
Thank you very much!
Jay & Nobby.
I see you googled Murao! He has a great expression and personality 😆If you ever go to Nagano, please try to meet Murao ✨By the way, heated sake is best when it is lukewarm, as the flavor and aroma of the rice is most pronounced. ☺️