かっこ
A new sake for a night like this. Slightly gassy, crisp and dry with a full-bodied umami flavor.
Japanese>English
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かっこ
Christmas in Akabu! Fresh light slightly carbonated, appley citrusy sweet and sour with a slight bitterness afterwards, very Akabu-like! Delicious!
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かっこ
New sake from the production area! Aroma of rice sweetness, yogurt, and lactic acidic acidity. Like whey from yogurt. A firm gassy feeling. Thick sweetness, umami, crisp acidity, and bitterness spread in the mouth. Juicy, pear. Low alcohol content, rich flavor! Rich! Delicious!
Japanese>English
かっこ
A new sake from Ni-Rabbit. Stable Ni-Rabbit flavor...fruity sweetness and acidity, apple and citrus. The fresh gasiness that is typical of nama-shu.
Compared to the Junmai Daiginjo we had at the Chohomare Year-End Festival, there is a touch of bitterness and miscellaneous tastes mixed in with the stones, but it is also accented like the bitterness of a grapefruit and is refreshingly delicious.
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かっこ
Maruishi Brewing's Chohyo year-end festival, second bottle. This sake is made from Manzai, an edible rice that has been revived in Okazaki. It is a junmai daiginjo, and naturally it has a beautiful, fruity taste, but compared to Nitoshi, it has more robust rice flavor than acidity and sweetness...I think. Am I biased? Is it my imagination?
Japanese>English
かっこ
Maruishi Brewing's Chohyo year-end festival! Opened a bottle of the 10th anniversary limited label I purchased on the spot. Delicious! I drank it all up.
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かっこ
Kido's new, unpasteurized sake. Slightly gaseous, fruity acidity. The sweetness is subdued, and the bitterness is also present, making the taste clean, sharp, and dry. It has a grapefruit flavor. The taste spreads in the mouth like a new sake, and it is delicious!
Japanese>English
かっこ
Full-flavored, juicy.
Japanese>English
かっこ
Sticky, sweet, firm flavor like banana and pear.
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かっこ
Sakiyami's autumn sake!
Aroma with a strong sourness. Slightly effervescent, with a grape-like fruity sensation of bitterness and sweetness. Fresh and fruity, but with a mild umami and bitterness that is typical of autumn sake, it has a fresh sensation. Delicious!
Japanese>English
かっこ
Sweet aroma. It has a sweet aroma, sweet rice flavor, a robust umami taste, and a clean and beautiful aftertaste. I drank it at room temperature, which was probably the right choice!
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かっこ
For me, it is a stable Soutenden. It is a little fuller and more gorgeous than the special junmai that I usually drink. It has a sharpness from the first taste. Delicious.
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かっこ
Fruity with a strong acidity. It is a modern, acidic and fruity taste that overturned the image of Hiraizumi. It is a pity that the Kaku bottle is no longer available...
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かっこ
Edible rice Shunyo, flower yeast used. Lychee sweetness and astringency, a true white wine taste. It is surprising that this is made with a rice polishing ratio of 70%. It is not sake-like in a good sense. You will want to pay attention to the sake made with Shunyo. Delicious.
Japanese>English
かっこ
Clear drinking with a rice polishing ratio of 40%. Gorgeous taste with a touch of acidity. It has a refreshing sharpness. It has a crisp, northern flavor.
Japanese>English
かっこ
Light and fruity. Taste of umami afterwards. Delicious.
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かっこ
Aged for 4 years. It has no aroma, and its light yet robust flavor makes it a perfect food sake.
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かっこ
Interesting name. The taste is floral, light and fruity. Later on, it has an astringent flavor like a white wine. Delicious. The wine is delicious,
Japanese>English
かっこ
Full rice flavor, a bit of alcohol and a hint of sweetness. It has a balance of lightness and firmness. The flavor spreads softly in the mouth, as is typical of nama-zake.
Japanese>English
かっこ
Sake brewed annually on a trial basis by the Aichi Industrial Science and Technology Center in Aichi Prefecture.
Sweet. Sugar sweetness with little acidity. Bitterness comes later. The ratio of bitterness was higher than last year, and it seemed to be more crisp and tight.
Japanese>English