☀️
It is light and cloudy.
It smells sweet but with a hint of alcohol.
On the palate it has a thin peach🍑 sweetness.
It has a slight gassy feeling and it feels clean.
The sweetness spreads quickly and is blurred by the bitterness 🤗.
Freshly pressed raw sake from Iwaki Kotobuki
The first aroma is slightly sweet.
When you put it in your mouth, it has a fresh and mild sweetness with a hint of freshness of new sake.
You can't go wrong with freshly brewed sake 😊.
It was quite delicious ✨🍶.
Clear pear and elegant wood aroma🍐🪵.
In the mouth, the sweetness and aroma spread in the mouth, and the strong acidity coalesces the whole ☺️✨As you said R5BY is more recommended, this is so delicious 😭旨い辛フルーティー💐.
I was lured by the term "limited edition sake" and ended up ordering an expensive sake. At Namarayoshi in Sapporo. It is clean and refreshing, but has a strong lingering aftertaste.
I was told at the restaurant that this is the sake to drink this time of year, and that I must drink it to keep 3.11 from fading away, but that it is important to drink it and continue to support the victims, even though it is a memory I don't want to remember.
It is a delicious sake even if I don't talk about the taste.
A day late, but yesterday marked 14 years since the earthquake in Japan. Combined with the wildfires, I am sure it has been a truly heartbreaking 14 years.
I can only watch from afar, but I would like to offer a toast with Banjo Kotobuki and Miyagi oysters steamed in kombu-majime sake.
Hi Waka 🐦.
The white label, the white flowers and the oysters are white too Waka-chan's thoughts are with you ✨.
I just hope that the hearts of everyone in the affected areas won't hurt any more 🙏.
Good evening, Pon-chan 😃Thank you for looking at the photos in such detail 😭I wasn't aiming for that, but I'll take it that way 😁But I'm genuinely concerned about the disaster area 💦💦.
Banjo Kotobuki.
Sake for Fukushima's recovery from the Great East Japan Earthquake.
It is a little early, but we had it.
It goes well with food as a food sake that fits the name "Kurashi-shu" of a man of the sea.
We had it with grilled scallops with butter and soy sauce.
