酒マスター
It has a soft sweet flavor at first and a crisp aftertaste at the end. It's not too assertive, so it was perfect as a food wine.
Japanese>English
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酒マスター
Sake made with a traditional yeast mash is very special.
Japanese>English
酒マスター
I got this as a souvenir from a friend. I think I like Junmai-shu these days.
Japanese>English
酒マスター
It's an original sake from Kimura Shoten in Togatta Onsen, made from Toyonishiki, which has been used in Miyagi for centuries.
We had it lukewarm, as recommended by the shop owner. Sake is always good in winter.
Japanese>English
酒マスター
I went to Aizu and bought this as a souvenir. When you take a sip of it, you feel a full aroma like a spring flower, and it slowly leaves a pungent stimulus in your throat, and leaves another trail of fragrance. Delicious. I enjoyed it while thinking about the history from the end of the Edo period to the Meiji Restoration.
Japanese>English
酒マスター
The first time I drank Wu Chun, it was shockingly sweet.
Japanese>English
酒マスター
They use Yamada Nishiki from Awa, Tokushima Prefecture. We served it lukewarm with dried firefly squid.
Japanese>English
酒マスター
I got it as a souvenir from a friend in Yamagata. It is a unique sake that has inherited the technique of making traditional yeast mash for more than 380 years. I want to be as good as this sake.
Japanese>English
酒マスター
I got this as a gift from a friend in Yamagata. I've always liked Sugiyu, but this Junmaishu has the best aroma of Sugiyu. The aroma is even better when it's warmed to the touch.
Japanese>English
酒マスター
The 8 year old sake is said to have a few degrees higher alcohol content.
The aroma unique to Yamahai has become even more mellow and full-bodied, and the impact of the soft mouthfeel and the aroma that spreads afterwards is the best, and it is a taste that concentrates the best parts.
Japanese>English
酒マスター
Aizu cup sake is nice. I drank it as a food sake!
Japanese>English
酒マスター
It has a nice ginjo aroma. It has a dry throat and is sharp. It is delicious.
Japanese>English
酒マスター
Daishichi is a sake that can stand up to any dish. It may be my favorite.
Japanese>English
酒マスター
Warmed up in a sake warmer, the flavor was even more pronounced.
Japanese>English
酒マスター
芳醇辛口に偽りなし。酒米は北海道の吟風という銘柄のようです。昨今、北海道の土地が中国企業に買われまくっているとか。
酒マスター
初々しい。微発泡の泡が舌で弾け、爽やかな酸味を残してくれます。漬物や白身魚の刺身に合いますね。春にぴったりのお酒。
酒マスター
仙禽の春限定の、SAKURA。
純米酒、純米吟醸などといったくくりを取り払い、丁寧に木桶で仕込み醸したお酒。
一口飲めばもう一口飲みたくなる。
これは止まりませんね。
酒マスター
泡が舌の上で弾けるたびに芳醇な香り広がり、力強いキレがある。豊盃はいつ飲んでも最高。
酒マスター
甘い！桃色だからか。
酒マスター
大阪の枚方市のお店でカワハギと筍と一緒にいただきました。とても居心地のいいお店です。口に含んだ後にさわやかな香りが口に広がります。さっぱりとした飲み口です。やはり春は奈良公園ですね。