yasu145
A small brewery in Toki City, Gifu Prefecture.
Is it distributed almost exclusively locally?
It is a dry sake with a taste that is
Traditional sake.
Personally, I prefer it heated.
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yasu145
The cat in the illustration is the signature cat of the brewery.
It seems to have passed away.
The sake is light in both aroma and taste.
The alcohol level is 14~15 degrees.
It goes well with nabe dishes, seafood, and simmered dishes.
It is best served cold or at room temperature.
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yasu145
Sake rice is Aichi Prefecture's Yumesansui.
Sake with great flavor.
Delicious both cold and warmed.
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yasu145
Chitty-chitty with a glass of wine in the evening
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yasu145
Consistently delicious even as a regular sake.
Can be served hot or cold.
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yasu145
Slightly sweet sake.
Slightly sweet.
High clarity of sake.
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yasu145
Sake rice is edible rice produced in Gunma Prefecture and polished to 90%.
The yeast used is one that lives in the brewery.
The koji is yellow koji for shochu.
The sake is made using the traditional sake brewing method of the Edo period (1603-1868).
The color is quite brown for a sake.
It has a little bit of mirin (sweet sake) flavor.
It also has a sour taste.
At first, it has a peculiar taste,
but it is easily accepted.
It seems to go well with strong dishes.
It is better to drink it cold than to heat it up.
Japanese>English
yasu145
The sake rice is a rare variety from Yamaguchi prefecture called Koriyanto.
It is relatively light when served cold.
When heated, it has more acidity.
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yasu145
The concept of this sake is to suit modern cuisine.
After a trial and error process, the 888th one was good.
The sake rice is Kame-no-o.
The sake rice is Kame-no-o.
It is viscous for a sake.
It has a slightly sweet aroma, with a strong acidity and sweetness.
It tastes a bit like wine.
It would be good with fried food or Western-style dishes.
Japanese>English
yasu145
In the Showa period, it was a hard-to-find brand in Niigata,
Recently, it can be found in mass merchandisers.
It has a strong alcoholic taste when served cold, but when served lukewarm, it has a nice mouthfeel,
but it is easy to drink when warmed to lukewarm.
It is very easy to drink.
It is quite different from Hishiko, even though they are from the same brewery.
Japanese>English
yasu145
I bought it at a liquor mass market store,
It seems to be a sake that is not widely distributed.
It is made from 50% polished Akita-komachi rice.
For a daiginjo, it does not have a distinctive taste or aroma.
It can be said that it does not interfere with food.
Japanese>English
yasu145
This sake is served from New Year's Eve to the first three days of the New Year.
The sake rice is local Hidahomare.
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yasu145
Soft and sweet aroma and flavor
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yasu145
The sake rice is "Hatsushimo" and "Hidahomare" produced locally in Mizunami.
You can smell the aroma of rice and feel the alcohol.
Personally, I would suggest heating it up.
Japanese>English
yasu145
Sweet in mouthfeel, but with a slight bitterness.
It is more suitable for light meat dishes than light fish dishes.
than light fish dishes.
Japanese>English
yasu145
Purchased at a supermarket in Shinshu.
Gaseous feeling from the time the bottle was opened.
Good stimulation when drinking.
It has a moderate sweetness and a good taste of rice.
It is a good choice for both drinking and eating.
Japanese>English
yasu145
Moderate for better or worse.
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yasu145
Sake with a traditional rice flavor.
This is a good sake to be heated hot.
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yasu145
This sake has sweetness and acidity, and is like a white wine.
It has a good mouthfeel and goes well with fish.
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