まき
Soft sweetness. The aftertaste is clean and sharp.
Serve with gorgeous fish dishes.
Japanese>English
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まき
I was going to drink Toyama sake, but somehow I ended up in Fukuoka💦.
But the owner's choice of sake and heating up the sake was excellent.
The body is solid, but the acidity is also strong, so it's not cloying.
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まき
Sticky and sweet. At a famous Kanazawa oden restaurant.
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まき
Repeat with warmed Omachi.
It opens up better when it is warmed up.
Especially, the aroma of koji is wonderful.
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まき
Comparison of Yamahai sake. From left to right: Miyamanishiki, Gohyakumangoku, Omachi, and Aizan.
I never imagined that the individuality of the sake rice would blossom so clearly.
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まき
It's been a while since my last post.
I enjoyed the delayed Shinkansen with Sato Suisan's salmon rooibe pickles and seafood bento.
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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.
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まき
It has a decent amount of soft sweetness, but cuts unexpectedly. Goes well with sea bream sashimi.
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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 🙇 )
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まき
Light, citrus, watermelon. Dangerous to drink.
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まき
Not edamame, but skinny crabs (50 yen per crab!) along with 😅
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まき
There is no cloying taste at all, and the acidity is refreshing. An easy-to-understand daiginjo-shu.
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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.
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まき
The peculiar acidity derived from the grain skin is strong.
Despite this, it is an easy-drinking cup with little cloying taste.
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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.
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まき
A celebration for a child's promotion to the next grade, along with grilled sea bream. A safe, usual taste.
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まき
Sometimes I drink Kura.
This sake is not so bad.
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