くるま麩
I've heard a lot about Ueda's Yamazan recently.
I drank a little Hitogokochi light nigori a while ago, and this is the second time I've had it.
Junmai Ginjyo unfiltered unpasteurized sake made with Yamae-Nishiki.
The aroma is like tropical fruit with a mellow sweetness.
The mouthfeel is very sharp and pleasantly gaseous and refreshing, just like the Yamazan I had before.
However, the Yamae-Nishiki this time has a characteristic full-bodied rice flavor in the aftertaste, which is wonderful! The acidity and bitterness accentuate and satisfy. ✨️
I felt something that cannot be described by just an easy drinking sake☺.
Japanese>English
ジェイ&ノビィ
Good morning, kuruma fu 😃.
This is Yamasan-san! It's really good 😋.
Yes, yes...it was modern and dry, hard to put into words 🤗.
Japanese>English
くるま麩
Good morning, Jay & Nobby!
It was easy to drink and yet flavorful and I finished it quickly☺It has become a drink that I want to keep an eye on myself: ✨️
Japanese>English