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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まき
70-50 polish, Shichida no Kokoro 2023. works well with salmon and rice.
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まき
2013 brewing year, 70% polished Yamadanishiki rice.
The aroma is strong, with a hint of huskiness. It is best served hot.
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まき
A truly gorgeous aroma. Not too sweet, easy to drink and easy to understand.
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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.
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まき
This is the clearest daiginjo on the market.
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まき
A well-known sake from Suzu City, Ishikawa Prefecture.
It has no harsh taste at all, and when heated well, the refreshing acidity comes to the fore and makes it easy to drink.
I served it with snow crab stewed in tomato cream.
I want to keep drinking this sake next year and the year after.
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