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Firm and fruity, with a slight bitterness that creates a refreshing sensation.9
Japanese>English
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Omachi. Wine yeast.
Good rice flavor and moderate acidity. 7
Japanese>English
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5% alcohol.
Firm acidity makes you feel no super low alcohol.
Not bad, with a touch of rice. 7
Japanese>English
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Firm taste and ginjo aroma. It has a spiciness and a delicious rice flavor. 7
Japanese>English
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Fresh and refreshing melon flavor.9
Japanese>English
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Foam. Grapes.
Miracle.9
Japanese>English
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Perfect version of rice-feeling sake.
At various temperatures. 9.5
Japanese>English
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True White Omachi
A refreshing and firm pineapple.
9.5
Japanese>English
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Purchase at the brewery
Fruitiness and rice flavor are both rich.
A little spiciness and sharpness at the end
8.5
Japanese>English
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Surprising apple flavor the moment you drink it
Is it really only made from rice?
10
Japanese>English
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Cultivated using natural farming methods
100% Gin-no-sato from Yatsushiro
Purchased at the brewery
The first thing you notice is the ginjo aroma.
The mouthfeel is sweet but has a refreshing sharpness.
It has a delicious green apple flavor.
9.5
Japanese>English
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100% Gin-no-sato
Kumamoto yeast (KA-4)
Purchased at Tohi Taishozo Brewery
Refreshing aroma. Strong fruity (sweet apple) and floral aroma on the palate.
Good on the rocks. 8.5
Japanese>English
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Rice flavor and alcohol.
It is best warmed up. 6
Japanese>English
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Slightly effervescent, lightly cloudy, living sake.
Sake with rounded fruitiness, umami, and depth. 8.5
Japanese>English
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Ginbuki use.
A little apple and amino.
A little bitterness. Very drinkable. 7.5
Japanese>English
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Purchased at the brewery.
20 degrees Celsius.
The alcohol is sublimated into fruitiness and umami. 8
Japanese>English
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At the brewery. Summer only.
20° punch.
Alcoholic.
It has a delicious flavor, but it has an alcohol and rice feeling.
Expectations for aging. 6
Japanese>English
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Fruity aroma when opened.
Balance of sweetness, flavor and acidity.
Pineapple. 8.5
Japanese>English
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Well-balanced with a strong sense of rice flavor.
Tastes good at a wide range of temperatures. 8
Japanese>English
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The new fire-refining method is said to give the sake a flavor similar to that of unpasteurized sake. Rice polishing ratio 63%.
It has a deep, umami apple flavor with a hint of bitterness. 9
Japanese>English