The aroma is fruity and sweet.
This is my first Shichiken.
It is brewed with Hakushu's famous water.
I bought it at Hakushu Roadside Station.
The supermarket next door also had a special Shichiken section.
The long awaited spring shibori: ‼️
Gorgeous spring aroma 🌸
The sweetness is moderate and silky smooth. ❗️
As the label on the back says
I'd say it's rather dry 🤔.
Delicious 😃.
It seems to go well with a variety of meals.
Mid 2,000 yen for a bottle with this flavor!
Too cosy ‼️
It's the best 👍
Good evening, Chobin 😃.
I went to a liquor store the other day and saw this one! I couldn't help but say "why so cheap ⁉️" 😆 I ended up passing on it 😅I should have bought it after all!
Good evening Jay & Nobby😊.
I recommend the Seven Sages👍.
They are all fruity and easy to drink
Whatever it is, it's cosy ‼️
And you can get them pretty much anywhere ‼️
Please try them 😃.
The brewery is stylish and nice too❗️
Slightly gassy
Slightly cloudy
Pokari and pear aroma, fruity, sweet and sour.
The sweetness itself is quite restrained.
The taste is clear and refreshing with a sense of minerality.
There is a slight alcohol taste.
Easy to drink, I think
FURLIN BIZAN Junmai
Slightly sweet, slightly strong aroma (fruit), slightly strong attack, soft, slightly thick, mellow, high viscosity, long umami aftertaste, somewhat simple, not crisp, a bit disappointing, mellow sake but more like a sake
My wife and I had it at a nearby restaurant. We started with a beer 🍺 and then had this sake cold. The glasses were ice cold, the sake was refreshing, reasonably priced, and very tasty.
Junmai sake, spring orikarami. I had a junmai ginjo of the same brand before, so I compared it to this one: it has the freshness of a nama-shu, but I could feel its strength. It is dry and crisp.
I enjoyed it with a macaroni salad with suridate mayo. (Suridane is a seasoning made by frying red pepper, sesame seeds, and Japanese pepper in oil, which originated in Shinshu.)
It has a soft and fluffy mouthfeel in the beginning, a firm rice flavor in the middle, and a clear and refreshing finish.
We enjoyed it with lotus root kinpira (fried lotus root with Japanese pepper), celery and mushroom marinated with herbs.