守田 孝一
Good sharpness. The flavor is short-lived and the aroma is subdued.
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守田 孝一
Slightly soggy and very tasty.
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守田 孝一
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守田 孝一
It is wrapped in newspaper to block out the light, and the alcohol content is as high as 20 degrees because the mash is aged at low temperature for three days longer. The alcohol content is high at 20 degrees, which is just right when served with ice.
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守田 孝一
It's that time of year again when this sake arrives. It is easy to drink without any miscellaneous flavors, and is unquestionably delicious.
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守田 孝一
As the name suggests, the aroma is outstanding. The taste is clean and elegant. Delicious!
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守田 孝一
This sake won the highest gold medal at the 2014 Tasty Sake in a Wine Glass Awards. Totally easy to drink.
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守田 孝一
It's been a while since I finished the drink and I forgot how it tasted. I think it was delicious.
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守田 孝一
It looks refreshing and light. Easy to drink. Goes well with fish dishes.
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守田 孝一
Kirei is read as "Kirei". It's a popular brewery in Hiroshima that has never lost its stance on dry sake. It's easy to drink with a crisp dry taste.
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守田 孝一
It is said to be a junmai sake brewed with 100% ultra-soft water that comes from a virgin beech forest. It is easy to drink and has a nice mouth feel. No wonder it won the "First Place Special Award" in the Junmai Sake category of the 2016 Spring National Sake Competition.
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守田 孝一
This sake was the number one selling sake in supermarkets in 2017. It's a daiginjo and costs less than 1,000 yen. Good quality. Fruity and delicate taste. I feel like this is already good enough for everyday drinking. It seems that it took a lot of hard work to achieve this price, and even after they finally did, it was difficult to get cheap Daiginjo to be sold in stores at first. Thanks.
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守田 孝一
They say it's a seasonal product. Of all the freshness that only a sake made with new rice can provide, Nakagomi is said to have the most stable quality.
Hmm? What's "pumping"? When I looked it up, I found out that there are three types of sake at each stage of pressing. Arashibori, Nakatomi (Nakagomi) and Blame. If you compare it to squeezing a towel dipped in water, Arasushimi is when the sake is lightly squeezed, Nakagomi is when the sake is squeezed tightly, and Blame is when the sake is squeezed even harder. It is said that most sake is Nakagumi. So, if it says "Nakakumi" on the label, it may seem special, but it means it was made in the most common way. Once we understand this, we can enjoy choosing sake a little more. By the way, I heard that blame sake is rarely sold in the market.
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守田 孝一
Orthodox and easy to drink without being quirky. It's not bad.
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守田 孝一
It's delicate without being flashy. No wonder it is so popular with women.
It is said that the usual process of heating the wine twice is reduced to only one time when it is bottled to preserve the delicate aroma. But I didn't have the sense of smell to feel the difference. I want to be a man who knows the difference.
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守田 孝一
This is a ginjo pure rice sake made from Omachi, the ancestor of Yamadanishiki. I think it is a little sweeter than the Chomeiusen.
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守田 孝一
It is described as dry, but the mouth feel is soft. It has a nice aroma and is easy to drink. It is said to be a representative brand of Chomeiusen, and this would certainly be perfect for everyday evening drinks.
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守田 孝一
(Impressions without previous information) Chilled well. It was crisp and crisp, with a soft sweetness to it. Even I have a poor sense of taste, but I could tell it was a good sake.
(Information on the sales site) 720ml 2,530 yen. Muryozan" is the highest series of Kido brand sake. The theme of this series is the most beautiful sake in Japan. All the rice used for this sake is Yamada Nishiki from the Special A region. Using the soft, clean water of Kishu, the origin of Kido, we seek the supreme taste of the Kishu climate.
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