まこつ
It is fruity but not too gorgeous. It has a good balance of rice flavor and sharpness. It is a nice balanced sake.
Japanese>English
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まこつ
At a local fish tavern.
Japanese>English
GokyoＦＩＶＥ グリーン おりがらみ 純米生原酒
まこつ
The "Five" series is brewed entirely in wooden vats. Slightly carbonated and shwashy. It is fresh, but also has a good firmness to it.
Japanese>English
Sawanoi純米吟醸 無濾過生原酒
まこつ
With seafood dishes that I made myself. Melon-like freshness, but with a firm bitter aftertaste.
Japanese>English
自然酒しぜんしゅ 生酛 燗誂
まこつ
It's been a while since I've had Niidashi Zenju, but it's Kanatsurae. Take a sip at room temperature before heating. The mellow flavor will spread in your mouth. When warmed, it gently expands and mellows out. The taste is mild, but not too strong, and the gentle flavor spreads. It is delicious.
Japanese>English
Kirinzanぽたりぽたり きりんざん
まこつ
Pop Pop Pop💧.
The name sounds delicious! I can't help but imagine the delicious sake slowly falling down.
The taste is fruity and powerful.
I drank it in small sips.
Japanese>English
夜明け前生一本 しずく採り
まこつ
I picked up a bottle of Nagano sake to try. We will be drinking it with grilled meat tonight.
It had a youthful freshness, a rice flavor with a lingering bitterness, and a long aftertaste.
According to our research, the unique feature of Shizukuri is the traditional "tank pressing" method. In a long, narrow sake tank used for centuries, the unrefined sake is placed in a sake bag and pressed slowly under pressure in layers. The sake drips like a cloudy white drop.
This is what it means. We are thankful for the sake, imagining how carefully it is made.
Japanese>English
まこつ
It has been a while since I have had Yamamoto.
It is brewed with "Kyokai No. 1 yeast" and 80% polished rice using "Misato Nishiki" grown in-house. The aroma is moderate, the mouthfeel is pleasant, the sweetness is moderate, and it has a crispness that is typical of Yamamoto.
Japanese>English
Bijofu純米吟醸 純麗たまラベル
まこつ
At a sake bar.
Japanese>English
Tokai Zakari五百万石 純米吟醸 無濾過生原酒
まこつ
With colleagues after work.
Junmai Ginjo-shu is made from "Gohyakumangoku" grown in-house, polished to 55%, and carefully brewed with aromatic yeast.
Japanese>English
まこつ
I stopped by a sake bar with a coworker on the way home from work. When I told the owner of the bar what I liked, he told me that they had a rare new shipment of sake, so he served it to me.
The sake had a gorgeous aroma, but was wonderfully balanced with a refreshing taste.
Japanese>English
Akishikaしぼりたて 純米生酒
まこつ
It has a rounded and refreshing aftertaste. It was served with grilled chicken 🍶.
Japanese>English
Ryusei八反木綿 初しぼり
まこつ
This sake is brewed with Hachitan-Nishiki, the earliest harvested variety of sake rice used by Fujii Shuzo.
It is fruity with a strong acidity. I saw an article that said it goes well with Ose dishes, and it may be like that. It does not lose to the taste of stronger dishes.
Dinner happened to be beef stew, and it was quite a good combination. ☺️
Japanese>English
まこつ
Sweet and refreshing slightly sparkling cloudy sake. It was served at a yakitori restaurant 🥂.
Japanese>English
まこつ
Fresh, clear, and refreshing sake.
Japanese>English
自然酒生酛純米原酒
まこつ
It has a gentle, mellow flavor with a soft, full body. The amber color was beautiful, and it was a taste that I wanted to drink in a relaxed atmosphere.
Japanese>English
まこつ
Usagetsukibo. A crisp and dry ginjo-genshu.
It has a subtle umami of rice and a sharp aftertaste.
Japanese>English
KinryoPUR 純米吟醸 無濾過生原酒
まこつ
At a corner shop we discovered on our way home from shopping. Fruity and refreshing sake reminiscent of apples.
Japanese>English
Ishizuchi純米吟醸 山田錦50
まこつ
I'll take Ishizuchi for my year-end sake.
Japanese>English