Next, Ryusuisen was opened without opening another Yoshidagurau placed next to Yoshidagurau! 🎉
It looks like a wine label - I was told, and indeed it has a very good sense of dignity.
President Murai of Kibune thought it was a dry type brand he put in, but it was a high quality brand with a ridiculously rich and umami taste! 🎉
It was a brand that everyone said "Oh! 🎉 We all said "Oh! 🎉 We all said "Oh!
What is it?
It is well-balanced, and yet it has a good assertion of sweetness, umami, and acidity, making everyone say, "Delicious! There is something that makes everyone say "Delicious!
It is a very good sake to turn back the clock. (Laughs)
Very tasty! 👍
I'm going to open the last one, but I've been drinking some of the best brand, but I'm getting a little bit nervous about typing on my phone because I've been drinking some of the best snow! I'll upload it later 😅.
Thank you all for your hard work today. 🙇
A long time since I've had a bottle of Jacket... ♪
It has a beautiful and gentle mouthfeel, with a subtle sweetness and an impressive crispness. It is a clear and neat sake made from clean water.
Serve with mixed nuts
food that has just been opened
Quite a punchy taste
rich aroma, water texture, grain smell.
I don't know what flavor I'm trying to describe
would be interesting if it were laid down
opening ceremony for the New Year
Quite a punchy taste
I don't know what flavor I'm trying to describe
I think it would be interesting if I let it sit for a while
Preferred ★★★☆☆☆☆☆☆
The rice is Hitogochi.
The brewing water, glacial shoot water, is a medium-hard water.
It is rich in minerals and has the characteristic of being mild on the palate with a clean aftertaste.
As the concept of "with food" suggests, it has a clear and sharp impression.
This time we enjoyed it with sashimi, but it would also go well with seafood pasta and Chinese dishes. I would like to keep it as a food wine.
Aroma is sweet and gorgeous.
Mouthfeel is sweet and acidic, with a touch of astringency like a white wine. The pungency of the alcohol is moderate and the aftertaste is refreshing, but a slight astringency remains.
Made with Kamishirasawa subsoil water
Alcohol content: 15%.
Sake level: Somewhat low
Acidity: Low
Star ⭐️⭐️⭐️
Drinking and skiing in Hakuba. When I drank at the night party, I drank Ryusuisen. It was the first time for me to drink it, but it tasted so good. It was gorgeous, light, and easy to drink. Even the girls who don't drink sake said they could drink it and it was amazing.
It goes well with horse sashimi.
Long time no update....
Since June, I have been in the midst of my work and the contents of the system have been changing every few months....
Thanks to this, I have been drinking more and more....
Here is the memorandum of the delicious alcoholic beverages I enjoyed.
Here is a bottle of sake to compare at home.
It is not often available, so I bought it immediately.
It is a sweet and tasty sake.
The owner of the liquor store recommended me that the water was good and that it was sour and tasted like strawberries. It was indeed sour and delicious. Is it sour because it is a sake brewer's yeast yeast yeast yeast yeast?
Memorandum
Sake rice: 80% Kaze Sayaka, 20% Hitogokochi
Rice polishing ratio
Clear and refreshing on the palate. The lingering aftertaste is a hint of acidity and astringency. Beautiful.
