てつお
Clear and dry. Refreshing aftertaste
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菊秀Kikuhide
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ふかきよ
The mild sweetness of the rice was clearly felt and the acidity in the aftertaste was moderate and easy to drink. The aroma is stronger when the sake is lukewarm, and it tastes better warmed than chilled.
Japanese>English
miya0428
Drinking at home today
This time we enjoyed Kikuhide Junmai Daiginjo, a local supermarket in Shinshu
Kikuhide Junmai Daiginjo
This time it is dry and goes well with nabe!
Japanese>English
もいち
United Sangenkai
Sake Tasting Set
Japanese>English
non non
Eighth (and last) summer souvenir.
Slightly good aroma, bitter, sour and sweet. 🤗
Japanese>English
N.Nao
100% Hitogochi produced in Saku, Nagano Prefecture
Yatsugatake mountain range subsoil water is used for brewing.
The taste is clean and refreshing, and it goes down smoothly.
Dry and easy to drink with no peculiarities.
Japanese>English
たく4
Refreshing cedar aroma, not much sweetness.
Japanese>English
Kumakichi
We will also have Junmai Daiginjo, a collaboration product of Tachibanakura Shuzo✕Tsuruya.
It's a cosy 500ml Junmai Daiginjo made from 100% Miyamanishiki.
Of course it tastes great!
You can taste the deliciousness of the rice and the clean water of Saku's Daiginjo.
Rice polishing ratio: 49% (100% Miyamanishiki)
Alcohol content: 15 degrees
Japanese>English
Kumakichi
Junmai-shu (pure rice wine) sold in collaboration with Tsuruya, a major supermarket in Nagano Prefecture.
Kikuhide's low-alcohol junmai-shu is easy to drink, with a 13% milling rate and 59% junmai-shu, but it's so cheap that you can buy it for 500ml for around 500 yen!
In the mouth, it has a sweet rice flavor that is typical of Junmai-shu, and it is a bottle that cuts cleanly.
Japanese>English
Kohei
Ginjo with a strong taste
The taste is slightly peculiar.
The color is dark.
Japanese>English
酒屋 巡
I'll tell you a little story about last night.
We had dinner at the office on time.
We didn't even go to the self-imposed restrictions that my boss has been into lately (not that it's a bad place, but in this day and age, it's self-imposed), and as usual, we came home without drinking enough.
When I was wondering what to do, I found a bottle of No.4 and a piece of cultured sea bream which I didn't drink yesterday.
Oh, it's such a waste not to eat it.
So I drained the water and salted it as usual, and prepared for a drink.
We also had some Gouda cheese, so we were in a good mood and relieved our stress.
Kikuhide. A sake from Nagano prefecture. I think it's called Junmai-shu (I forgot to take a picture of the label on the bottom of the bottle).
This time we'll drink it cold.
It has a refreshing aroma with a hint of green apple.
The sweetness of the rice is clear and crisp. There is no bitterness or astringency.
It has a good amount of umami. There is a slight sourness...or is it the aroma?
In a good sense, it is a sake that is not like Nagano...is it?
It is like a refined version of the sweet rice sake of Tohoku.
It's perfect with sea bream! Cheese is one more thing I feel is a waste.
It's not to everyone's taste, but it's a delicious sake.
If you can drink amazake but don't like sake, this might be good for you.
Japanese>English
しんじ
Mild mouthfeel. The soft flavour lingers for a while.
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遠藤 成将
It's pleasantly rich and sweet with a gentle weight.
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さなD
Nihon Meimon Shakai Junmai Shakai Hanabukai 2nd bottle in June
It is a low-alcohol sake that has a high rate of appearance recently.
It is made of "Hitogokoro" rice from Nagano prefecture.
Tamayo, the grandchild of Kutouryu, is a bloodline.
The mouthfeel is a little rich and delicious, but the finish is refreshing and refreshing, just like a summer sake.
It is easy to drink and well-balanced.
Japanese>English
chika
Rice polishing ratio 59%, 14 degrees ± 0 acidity 1.2
Chilled.
Massive and dense
Japanese>English