ももち
Sake made by a different method called Yamahai.
The aftertaste is totally different from the others. I don't dislike it! I want to drink it again.
Japanese>English
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諏訪泉Suwaizumi
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あら
The matured flavor is best enjoyed hot. You will want a bottle of Suwaizumi in winter!
Japanese>English
Suwaizumivintage 2009
sakana
Aged sake. With chawanmushi (steamed egg custard) filled with shiitake mushrooms. Somehow the sake is like shiitake mushroom soup stock! Amazing!
Japanese>English
Suwaizumi冨田 精米七割
やっぱり酒がすき
The aroma doesn't stand up that well, but the flavor is full of maturity, and the tangy and spicy feeling is irresistible! It's delicious 👍It's so good when it's heated up to a tobikiri!
It's delicious!
Japanese>English
おきく
Warmed. Aged sake. The color is yellowish and coarse.
Japanese>English
のろ
Olisee @ Kinshicho
Easy to drink but tastes like alcohol.
Japanese>English
SuwaizumiVintage 2009
tacos
Aroma of mushrooms.
Eat with shiitake mushroom steamed egg custard, great combination.
Japanese>English
Suwaizumi純米酒 うさぎラベル
kiko
Spring sake has started to appear in the liquor stores, but it is still cold. Tonight is the first Suwaizumi from Tottori.
First, a cold sake. Quite different from the pretty label, it has an aged, rich flavor typical of San'in sake. It is delicious with little sweetness and a distinctive bitterness, but switch to hot sake after one drink.
It is plump, sweet and savory, like Shaoxing sake but with a sourness, and it is still better when heated. I was again surprised at how different it was from recent sake.
Japanese>English
かわせ
Kyouritsu~~!
Japanese>English
hoshiaki
Junmai Ginjo🍶Sugi no Shizuku💧Kinoko🍄🟫🍄Hiyaoroshi🧊.
Gentle mouthfeel☺️ is refreshingly light ✨Citrus 🍊Needle. Pleasant, dry sharpness when combined with lotus root scissors fried. It's also sweet and tasty with the ponzu-like tuna brain.
Umi to @Takadanobaba 20241001
Japanese>English
osugi
#624
I think it has been a long time since I had a Tottori sake.
It is dry, smooth and easy to drink!
Japanese>English
Suwaizumi平成21年醸造年度 Vintage2009 阿波山田錦
いのしん
The flavor of the rice is combined with the flavor of the aging process to create a rich, flavorful sake.
Kentucky Ojyu (bamboo) as a side dish
Japanese>English