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Compared a white and a black Laughing Four Seasons. The black one is beautifully delicious. To be honest, there is a slight difference, but the white one is more fruity, so I would recommend the order of white to black.
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Laughing Four Seasons drinking comparison. The white one is easy to drink with a fruity apple-like aroma.
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A refreshing fruity sake that can be drunk light and refreshing. The alcohol content is 15.
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Raifukuいちごの花酵母
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Fruity sake with firm sweetness and acidity. Flower yeast is used.
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The rich, mellow, dry taste of rice pushes in like a whale swimming in the ocean. This is the kind that goes well with rice!
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Brilliant, clean and sweet.
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Lychee-like aroma with a strong acidity.
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Fushimi sake with a fruity but firm aftertaste.
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This year's spring sake opened with Yamamoto! Lightly cloudy with a lychee-like aroma and easy to drink.
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Yamamoto's drinking comparison. After the nigori, the next one was Dosharashi. It has a high sake content and is dry compared to the nigori. It is a type of sake that can be served with a variety of dishes.
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Two kinds of Yamamoto. Let's start with the nigori. It has a fresh and crisp taste and a milky lactic acid flavor. It would go well with cheese.
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Don't drink with your head, feel it. It is a very strong 17% alcohol. Grapefruit aroma with a slight bitterness.
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Gorgeous fruity bottle with lychee-like aroma. Unfiltered, made with Niigata rice, 16%. It is a sake for adults with a robust flavor and body that is not too sweet.
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Dry. Anyway, it is a dry, super dry, unfiltered sake. It is a sake that doesn't interfere with anything you cook with.
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Judging from the white snowman label, it was probably milky anyway, right? I expected it to be milky, but that was not the case at all. Rather, it is a Christmas sake with a scent and acidity reminiscent of the flavor of the pine muscat. I would recommend it as a toast!
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まっく
This sake is made with 70% polished rice at 15 degrees C. Because of the 70% content, it still has a graininess that is more mellow than mellow sake, but overall it is clean and easy to drink.
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This year's first seasonal sake, Akatombo. A light white wine-like sake with a grapefruit aroma and acidity that makes for a refreshing drink. There is nothing more to say about this popular sake.
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Since it was aged in ice for 6 years at 17 degrees Celsius, one would expect it to be an austere aged sake, but the water is not that yellowish and has no peculiarities, making it easy to drink. However, the light taste is followed by a feeling of grains from the 60% polished rice and a tingling sensation on the tongue, giving it a certain character that is typical of a strong sake. This is a very strong hard-boiled father's sake.
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A super sweet fruity sake with a muscat-like aroma at a sake degree of -17.
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A hiyaoroshi, or food sake, with a robust flavor that goes well with autumn flavors.
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