まき
At "Kohaku" in Marutamachi Tominokoji, Kyoto.
It was made in a wooden vat and polished to 60.5%, 2023BY.
It has a firm body and still has a lively rice aroma, but it cuts well.
Japanese>English
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まき
It has a decent amount of soft sweetness, but cuts unexpectedly. Goes well with sea bream sashimi.
Japanese>English
まき
I thought it would suit my skin, but it's not Miyagi, it's Akita 💦 (no disrespect to Miyagi, just my taste 💦).
(No disrespect to Miyagi sake, it's just my preference 🙇 )
Japanese>English
まき
Light, citrus, watermelon. Dangerous to drink.
Japanese>English
まき
Not edamame, but skinny crabs (50 yen per crab!) along with 😅
Japanese>English
まき
There is no cloying taste at all, and the acidity is refreshing. An easy-to-understand daiginjo-shu.
Japanese>English
まき
As the name suggests, it is sharp. I would not have known it was a junmai ginjo had I not checked the specs.
Japanese>English
まき
The peculiar acidity derived from the grain skin is strong.
Despite this, it is an easy-drinking cup with little cloying taste.
Japanese>English
まき
Super Dry (laughs)
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まき
A little early cherry blossom viewing. 2022BY.
2022BY, not too strong and warmed up nicely.
Japanese>English
まき
A celebration for a child's promotion to the next grade, along with grilled sea bream. A safe, usual taste.
Japanese>English
まき
Sometimes I drink Kura.
This sake is not so bad.
Japanese>English
まき
70-50 polish, Shichida no Kokoro 2023. works well with salmon and rice.
Japanese>English
まき
2013 brewing year, 70% polished Yamadanishiki rice.
The aroma is strong, with a hint of huskiness. It is best served hot.
Japanese>English
まき
A truly gorgeous aroma. Not too sweet, easy to drink and easy to understand.
Japanese>English
まき
With fried anglerfish.
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まき
Served with yellowtail sashimi from Kochi Prefecture.
The impression is that the alcohol taste is a little too strong.
Japanese>English