It is a junmai daiginjo, so it is easy to drink without any cloying taste.
It has a nice, refreshing fruit-like sweetness like muscat, not too sweet and just a hint of sweetness.
It has just the right amount of sweetness and is delicious.
It is very easy to drink, with no persistent aftertaste.
I wonder if it will last until the end of next week, as it is the type of sake that I drink too much of.
Well, GW is coming soon, but my family is working.
I'm planning a one-day trip to a little drinking bar in a nearby prefecture in order to see more maps by myself.
It tastes like a melon-like fruit.
The sweetness and slight acidity are quite tasty, and the drink goes down smoothly.
There is a bit of bitterness in the aftertaste.
It's been a while since I've had a fresh Takeba sake.
It is delicious with some tartness and sweetness.
After drinking it, you may feel a little bit of alcohol left in the bottle, but Takeba is still good.
For me, it is my favorite sake from Ishikawa Prefecture.
The sweetness of the lactic acid bacteria and the sourness are just right.
The aftertaste is not too strong, and it is very easy to drink, so you can have many glasses.
The label suggests that it is for Christmas.
It looks like it would be good to drink instead of champagne.
It's been a long time since I've had an Abe.
When I opened the package, it popped and the lid popped off.
It is easy to drink because it is slightly carbonated, which reduces the sweetness.
Tomorrow, the carbonation will be gone and it will be slightly sweeter, closer to the Abe I am used to.
I never get tired of Abe, it always tastes so good.
It is Kamo Nishiki in an aluminum bag, which is different from both packaged sake and rice-bag sake.
It is not overly sweet, fruity, and very easy to drink.
The aluminum bag keeps it out of the light and requires refrigeration, so although it was produced six months ago, it is expected to retain its quality.
I bought this because it was stored at room temperature, but when I looked at it at home, it needed to be refrigerated.
I wondered how long it had been kept at room temperature.
I thought it was just fermentation going on, so I was not going to waste it, so I chilled it enough to drink it.
It is said to be dry, but it is easy to drink and goes down smoothly.
I don't know if the original taste is the same, but I think it would be better if it were a little spicier or with more alcohol.
It is a bit lonely on its own, so I would prefer it with a meal.
It is not too sweet, and the aftertaste is a little fruity, but it is easy to drink.
If anything, it is similar to Katsuma.
It is a traditional sake rather than a modern sake.
It is not an assertive sake, so it goes well with a variety of dishes.
When you drink it right after opening it, you can taste the sourness of lactic acid bacteria, but the sourness is controlled and it is easy to drink.
It is easy to drink. It is less rich and has a refreshing aftertaste.
It is likely to run out soon.
I was finally able to return from my lapsed first Corona.
When I first opened it, I could detect a slight sourness, but the next day the sourness was reduced and it was easier to drink.
It has a slightly fruity taste, a moderate sweetness, and a full-bodied flavor.
It has no aftertaste and is very tasty.
It is a fruity, current alcoholic beverage.
Immediately after opening the package, I felt some sourness and sweetness from the lactic acid bacteria, but there is a bit of bitterness in the aftertaste.
It is a very easy to drink sake, and if I don't weigh myself, I will finish it soon.
I wonder if this is a dry wine, it has almost no sweetness.
There is more acidity than sweetness.
It tastes like a melon with a sugar content of 1, though I have never had it.
Next time, I would like to try junmai ginjo or hi-ire.
When I drank it the next day, it became sweeter and easier to drink.