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The name is true to its name!
Goes well with nabe. Maybe even oden.
Even better when heated.
The expression changes depending on the temperature range.
Dry when cold, but sweet and delicious when warmed.
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Delicate sake with a wonderful umami flavor. It leaves a lingering aftertaste even after drinking.
Because of its delicacy, the acidity may stand out if it is paired with a poor accompaniment.
Surprisingly, it goes well with chilled tofu (without soy sauce or anything else). The flavor of soybeans comes alive when served with expensive tofu. It is easy to drink.
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Good as a food wine.
However, it did not go well with fried foods.
Sourness increases with some fried foods.
Good with mayonnaise flavored dishes such as macaroni salad. Sweetness of sake increases.
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The first thing you will notice is the mellow aroma.
Next is the sweetness and wonderful umami.
As a marriage, it goes well with food boiled in sweet soy sauce. In particular, beef shank meat with collagen is an excellent match. It brings out the sweetness and umami of sake.
For your reference, I have attached a photo of a dish that went very well with the sake.
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Brilliant and full of flavor.
I think it tastes better than last year's hiyaoroshi.
The moderate spiciness makes it perfect as a mid-meal drink.
The expression changes depending on the ingredients.
Salt brings out the sweetness. Goes well with oil.
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A limited edition sake from Nakao Brewery's hanpukai.
The impression is completely different when served cold and warmed.
Cold, the sake has a clear, watery taste and sweetness, while having a tangy aroma of rice. The taste is interestingly different from the impression you get when you sip it. Vinegared dishes go well with it.
When heated, it has a sour taste. It goes well with fatty foods such as motsu nabe (hot pot with vegetables).
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Good...
An all-rounder. Goes with everything and is by far the easiest to drink.
Be prepared to run out as soon as you open it.
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As the weather gets colder these days, Seikagami, served extra warm, becomes more familiar to the palate.
When the temperature drops to lukewarm, the sweetness stands out.
I recommend the Nanbanzuke pickles to match the sweetness of the sake.
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Yamahai is not my favorite genre, but I found it delicious.
It has a taste that anyone can drink while retaining a sense of Yamahai.
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It was served hot.
Smoked nuts are the best match.
The aroma of smoked nuts is emphasized.
Smoked almonds go especially well with it. The aroma of smoked nuts and almonds is enhanced by this sake.
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When served cold, it sinks into the stomach as easily as water.
When heated, it becomes thicker and sweeter.
The higher the temperature, the stronger the characteristics.
The higher the temperature, the stronger the character.
Enjoy the change in temperature and taste as it gradually cools.
Highly recommended for those who like heated sake.
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Hot heating is recommended. If you go all the way up to a jumpy warmed sake, it loses its taste and aroma.
If you drink it cold, it smells like apples. If you want to make the most of it, we recommend serving it warmed to just under the skin or lukewarm.
It is an elegant sake even when heated. If you like the choking sensation of a hot sake, this is not for you.
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It goes in easily without giving a strong impression, but the aroma spreads softly in the mouth.
I drank it with a savory grilled conger eel. They enhance each other's aroma and give a good feeling.
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It smells of young banana.
It has a strong sweet taste, probably because it was left for a while.
It goes well with vinegared food.
Nanbanzuke is especially recommended.
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This is a limited season Yuki no Kayasha with a serial number.
It has a slightly sweet taste with a fruity aroma, but it is also delicious.
It is very versatile and goes well with any meal. It is worth the price.
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It is a slightly unusual sake that transitions in the order of umami, sweetness & sourness, and umami.
The final umami flavor lingers for quite a long time.
It is quite difficult to decide what to pair it with. The taste of sake is strong.
If you pair it with salt, the umami will stand out.
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It's hard to say what to pair it with, but it's definitely good.
It's probably best to drink it by itself.
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It's good.
It has a dry feeling like a summer sake, but it has a gorgeous aroma.
It is best to drink it with air in it.
A rich aroma spreads in the mouth.
It has a slightly sweet taste, but even when paired with yakitori, it is strong enough to refresh the palate without losing its fat.
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Banshuikkonspring shine
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This fruity sake is not typical of Banshu Ikken.
If you drink it cold, it tastes like a white wine.
However, we recommend a temperature between cold sake and hiya (room temperature).
The umami of the rice comes out in the aftertaste.
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The first thing you feel is a pleasant carbonation. Then the sweetness of the rice and the soft sourness of the lactic acid bacteria. Finally, the flavor of the sake remains.
It refreshes the palate even after eating oily food.
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