のむぞう
After the nigorish sake-like taste, the impression is rather spicy.
Japanese>English
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のむぞう
Light in flavor, strong in alcohol.
Japanese>English
のむぞう
Refreshing and fruity. It is still delicious.
Japanese>English
のむぞう
Shiboritate blue label, winter only. After the umami taste, the dry taste comes through.
Japanese>English
のむぞう
Polishing ratio 55%, alcohol content 16%. At first, it has a bean-like flavor. After a bean-like flavor, it has a firm sweetness and a spicy aftertaste.
Japanese>English
のむぞう
Polishing ratio 50%, alcohol content 16%. It has a strong umami flavor.
Japanese>English
のむぞう
Polishing ratio 50%, alcohol content 16%. Slightly effervescent, with a strong umami flavor.
Japanese>English
のむぞう
スッキリ
のむぞう
Aged for a long time. Light and refreshing.
Japanese>English
のむぞう
旨味
のむぞう
R4BY, micro-firing? You'd think, but it's not... but it's delicious.
Japanese>English
のむぞう
Alcohol content 16%. Slightly effervescent, sweet and tasty.
Japanese>English
のむぞう
辛口
のむぞう
Lightly fruity.
Japanese>English
のむぞう
One time heat-fermentation, 50% polished rice ratio, 16% alcohol by volume. Sweet aftertaste
Japanese>English
のむぞう
スッキリめ
のむぞう
After the flavor, the aftertaste is spicy.
Japanese>English
のむぞう
Polishing ratio 50%, alcohol content 15%. Light in flavor.
Japanese>English