Fusano Kankiku青海 summer sea
smoky
Kangiku Meikozo has nothing to offer.
The alcohol content is 14%. It is fresh and crisp.
It is very good.
Japanese>English
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smoky
This is the third time to have all kinds of Jyushidai in three sessions.
This time there were 9 kinds of sake and 3 kinds of shochu.
All the shochu were outstandingly delicious, but the newest addition this year, Ryusen Hayabusa, was very good.
It is a light nigori (light cloudy) sake with a clear and beautiful taste. The rice used is a test rice that does not yet have a name, but we are looking forward to seeing what will happen next year and beyond.
Japanese>English
smoky
The label looks a little scary, though,
Fruity, clean, a little dry and nice. Good taste!
Japanese>English
Fusano KankikuSilver lining
HououbidenWinecell
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I have never had a good memory of sake made with wine yeast,
But this one is good.
It has a complex and well-rounded flavor.
Japanese>English
smoky
As one would expect from an instrumental masamune. It is a refreshing type, but has a lot of flavor. It is very good.
Japanese>English
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I found Wakamusume after a long time and got it immediately.
It is a light nigori with good sharpness and full of flavor.
It is very good.
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Juyondai中取り 播州愛山 上諸白
smoky
It is rich and has a wonderful balance of umami and aromatic acidity.
I drank it over three days, but the second day seems to have the best flavor spread.
Japanese>English
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Perhaps it is because it is a Yamahai sake, but after a little time, the umami flavor comes out and it is a good sake overflowing with both acidity and umami. It is a good sake full of acidity and umami.
Japanese>English
Kinryo煌金陵 純米大吟醸
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It is a nice, clear, dry sake.
Japanese food should be served with sake like this.
It was a nice and neat sake.
Japanese>English
Ugonotsuki純米大吟醸 真粋
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It is a good sake with elegance and clarity.
But 11,000 yen is expensive.
Japanese>English
Ugonotsuki純米大吟醸 白鶴錦
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Amego no Tsuki Daiginjo made from Hakutsuru Nishiki.
It is light and has a nice aroma and is easy to drink.
It is very good!
Japanese>English
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It's quite dry, and I think it's best served with a meal.
The label says it is best served chilled, but I think it can also be served warm. r
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Hayasera純米大吟醸 山田錦
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When opened, the sake did not have much aroma or flavor, but the aroma and flavor developed with time.
It is a good sake that is pure and neat, as is typical of high-finesse sake, but also has a strong rice flavor.
Japanese>English
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I had Yamagata Masamune for the first time.
It is very good.
The flavor and sharpness are wonderful.
Japanese>English
smoky
Light on the palate, but with plenty of umami. It is a good sake with good flavor and spiciness.
Japanese>English
KoeigikuHarujion
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This is the first time I have had Koei Chrysanthemum.
It is quite sour and low in alcohol, so it might be suitable for summer.
On the second day, it became even more sour. Maybe I should have finished it on the first day.
Japanese>English
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After a series of Jyushiyo, it seems to have a somewhat ordinary taste, but when you have it for the first time in a while, you will be surprised at how good it is.
No, it is good.
Japanese>English
Minami特別純米 ひやおろし
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I bought hiya-otoshi because it has become available.
It is dry and tastes like autumn. It goes perfectly with Japanese food.
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Glorious Mt.Fuji純米大吟醸 仕込乃弍号
smoky
It is a fresh, juicy, good sake.
Japanese>English