竹
Light amber color. Steamed cloth aroma, rice sourness, iron and melon aroma, creaminess and dryness. Surprisingly light.
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竹
Slightly amber color. Strong acidity, grape sweetness, iron, rice sourness, bitterness and dryness. Although it is labeled "junmai," the rice polishing ratio is 60%, making it a ginjo-grade sake. If jungin is made with a sake yeast yeast, the sweetness, acidity, and bitterness overlap and give it a thick umami flavor.
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竹
Steamed cloth aroma and caramel sweet bitterness. The Sake
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竹
Light amber color. The aroma of steamed cloth, rice sourness, burnt bitterness, and apricot bitterness are elegantly combined with a creamy richness. The dryness is also strong. Fukui Prefecture's sake is generally peculiar.
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竹
Reddish amber color. Banana aroma stands out between rice sourness and lactic sourness. Strong dryness with apricot bitterness and burnt bitterness.
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竹
Dark taste, not unlike the dark amber color. Taste of Shaoxing wine, richness and rice + lactic acidity. The steamed cloth bitterness that comes afterwards. Given the rice polishing ratio, it is a junmai ginjo, mellow and light at the same time. From the Fukui local sake comparison set.
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竹
Grape aroma and full-bodied apricot sweet and bitter taste.
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竹
Lively acidity, peach - grape sweet and sour aroma taste, condensed milk taste, thickly squeezed and dry. It has the vigor of a pure sake. It is said to be made from Tsukishita-bijin flower yeast.
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竹
Slightly amber in color. Rich acidity. Melon, condensed milk, rice sourness, iron, cedar, and nut bitterness combine to form a full-bodied, intense dryness.
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竹
Milky condensed milk sweetness is accompanied by the scent of cedar, followed by an intense dryness. The tip of the tongue is hot. The dryness is accompanied by a hint of melon.
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竹
Kozutsuru was found in a cafeteria on a slope in the Tajima region. It is considered an ordinary sake because a glass of it costs 400 yen, but it is outstandingly delicious. The abundance of acidity and dryness is matched by the alcohol taste, and it has a refreshing sharp taste.
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竹
Full of acidity and dryness. Peach aroma, caramel sweetness, milky, apricot bitterness smooth.
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竹
Sweet with a three-dimensional flavor. Strong acidity, sweet and sour aroma of plums, changing to a dark sourness of noble rot wine type. It has a lingering aftertaste.
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竹
A crisp, dry taste. The watery, light mouthfeel is followed by a dryness and a straight alcohol taste. Reminiscent of vodka.
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竹
Low acidity, open peach aroma, richness and apricot bitterness. Zesty and dry after drinking. It is certainly in the opposite direction of Hourai. The labeling and the eccentricity of the decoration are novel including Hourai.
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竹
It has a low acidity and a rich, smooth taste. It has caramel sweetness, rice acidity, and a burnt bitterness typical of Kikuhime, but it is elegantly integrated and reminds one of a noble rot wine. The dryness comes gradually afterwards.
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竹
Moderate acidity and dryness. Complex taste of apricot sweetness and almond bitterness.
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竹
Low acidity, low dryness, easy entry, complex flavor. Creamy, peachy and almondy bitterness.
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竹
Impressive freshness and red-hot dryness, melon aroma in the shadow of iron taste.
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Morinokura採れたて純米 一の矢
竹
It has a low acidity and a slippery entry. After the aroma of plums, iron taste, and richness in the throat, dryness spreads like a lingering aftertaste. A good balance of floral and full-bodied flavors.
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