donkun
It has a sense of maturity and sweetness, but it is not cloying and can be drunk easily. It is also crisp and dry with a touch of acidity.
Japanese>English
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三笑楽Sanshoraku
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678 Kaminashi, Nanto, ToyamaOpen in Google Maps
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Sanshoraku山田錦 山廃純米 直汲み生原酒
こすけ
When I was told that my favorite Sanjoraku had a direct Yamahai Junmai kumi (pure rice), I grabbed the bottle and asked for it.
It has a banana-like aroma, then rice🌾 flavor, sweetness, and finally acidity, a triple whammy of flavors. Oh how I love this 😍 It's seasonal, so maybe next year we'll see it again.
Japanese>English
Sanshoraku山廃純米、北雪 純米吟醸、福海 山田錦 生もと、赤武 純米酒
ギョーザ
This sake that we drank tonight is not peculiar, but it is a delicious sake with the characteristics of sake.
I don't think it's right to drink this kind of sake with juice, so I'm not going to try it this time.
However, if I have a chance, I will try to drink it with juice again!
The entrée is a wash of the kochi we caught.
Sadness of Shirouto, what a pity it didn't turn out well chirpy!
Japanese>English
まつちよ
Good evening, Mr. Gyoza 🍶.
Is the large amount of garnish next to the magochi sashimi myoga?
Japanese>English
ギョーザ
Thanks for your comment, Matsuchiyo 😊.
Yes, it is shredded myoga.
I love myoga so I just got carried away. p
After all, it looks like sashimi. p
Japanese>English
You_baki
It has a fresh and light flavor.
It is more enjoyable when paired with dishes that showcase the ingredients, rather than dishes that are too rich.
Japanese>English
Sanshoraku山廃純米 備前雄町
ゆきみち
Yum! I could drink it all the time: ☺︎
Japanese>English
はるアキ
Toyama no Yukizora Junmai Yamahai Nigori Sake" by Sanzoraku Shuzo
The label features the beautiful snow-capped mountains of Gokayama, a World Heritage Site, as photographed by Yasto Inagaki.
The label features the beautiful snow-covered mountains of Gokayama, a World Heritage Site, as photographed by Inagaki Yasto.
Only one tank of "Toyama no hoshizora" is brewed, and a small amount of it is bottled as "Toyama no yukizora (nigorizake)".
It has a beautiful milky white appearance.
It has a yogurt-like acidity and a slightly thick texture on the tongue, and may seem dry immediately after being taken out of the refrigerator. The crisp acidity spreads and increases the appetite.
However, this sake's deliciousness begins after the third day!
The freshness remains the same, but the umami comes out.
If you do not like acidity, raise the temperature and serve it at room temperature.
If you don't like acidity, you can raise the temperature and enjoy it at room temperature, where the sweetness will support and balance it out.
Japanese>English
Sanshoraku大吟醸なんと産山田錦生酒
