iCHi-Yo
New sake this year. It has a slight aroma of barrel sake.
Japanese>English
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iCHi-Yo
I took a sip and thought it was gorgeous. It has a sweet aroma like pear and a strong flavor. Delicious.
Japanese>English
iCHi-Yo
The label is beautifully cute and stylish. Sweet and easy to drink.
Japanese>English
iCHi-Yo
A limited edition of TSURUYA, a local supermarket in Nagano Prefecture.
I can't believe they also make PB sake.
Although it is a junmai ginjo, the alcohol content is slightly low at 13%, making it easy to drink.
Japanese>English
iCHi-Yo
Sake characterized by its reddish-purple color made from purple-black rice (ancient rice).
It is sweet and easy to drink.
Japanese>English
iCHi-Yo
Sake made with cosmos yeast. Gorgeous aroma despite the 65% rice polishing ratio. The hiyaoroshi flavor is also irresistible.
I like Omachi after all.
Japanese>English
iCHi-Yo
As the concept of "junmai sake" suggests, it is a sake that can be enjoyed slowly and deliberately with food, and the flavor of the rice is directly conveyed while complementing the food. The word "delicious" is the perfect word for this sake.
Japanese>English
iCHi-Yo
Sake made with Tamanae. There are bike racks at the brewery, so if you are in Ogawa-machi on a bike ride, be sure to stop by.
Japanese>English
iCHi-Yo
This is an original product brewed by Hiroi Sake Brewery in Izu Kogen, commissioned by Fuji Nishiki Sake Brewery.
It is a mellow sake with a delicious flavor that has been quietly matured in the brewery for 8 months. It is the model for Yuru-Can's "Ikeike.
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iCHi-Yo
The deliciousness of Yamahai and Hiyayogoshi is irresistible!
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iCHi-Yo
The balance between the freshness of Junmai Ginjo and the flavor of Hiyayogoshi is just right. Speaking of enclosure, this is GANKI!
Japanese>English
iCHi-Yo
The moment it enters the mouth, a pineapple-like ginjo aroma spreads. The lingering aftertaste is clean and comfortable sake that does not stop slurping.
Japanese>English
iCHi-Yo
Junmai Ginjo made from 100% Yamae-Nishiki grown in Nagano Prefecture.
The ginjo aroma is not too assertive, and the harmony with the umami is pleasant.
Japanese>English
iCHi-Yo
It has a good balance of malic acid sourness and sweetness, and is rich and delicious. 9th generation toji seems to have brewed it with a yeast he developed himself when he was a university student.
Japanese>English
iCHi-Yo
Although it is a nama sake, it has been matured and has no harshness. The combination of the gorgeousness of nama sake and the delicious flavor of matured sake is very tasty.
Japanese>English
iCHi-Yo
I don't usually drink Yamahai, but after drinking it for the first time in a while, I found it to be very flavorful and delicious. I love hiyaoroshi.
Japanese>English
iCHi-Yo
It is light and tasty, easy to drink and match with food. I think hiyayogoshi is my favorite among seasonal sake.
Japanese>English
iCHi-Yo
Junmai Daiginjo made from 100% Koi Omachi. The refreshing aroma and light flavor are well balanced and clear.
Japanese>English
iCHi-Yo
It is dry like a drunken whale. It is delicious.
Japanese>English
