tibi0610
Tosui is named after Sumio Wada, the master brewer.
Deeply delicious flavor spreads with light acidity.
Goes well with the light fat of yakitori
100% Yamada-Nishiki
Rice polishing ratio 59
Alcohol content: 16%.
Japanese>English
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tibi0610
At room temperature
Gentle and smooth on the palate
Full-bodied aroma spreads gently.
Polishing ratio: Koji rice 60%, Kake rice 65
Sake degree +2
Alcohol percentage 15.5
Japanese>English
tibi0610
Cold to room temperature
Mild aroma but robust flavor
100% Hitogochi produced in Ueda City
55% 17% alcohol
Nagano C yeast (Alps yeast) used
Japanese>English
tibi0610
KOIKEYA x Rurouni Kenshin x Koshi Meisho Collaboration
A wonderful tack: a sake brewery in Nagaoka City, the hometown of Nobuhiro Watsuki, the original author of Rurouni Kenshin.
The mellow aroma and robust body are delicious even without combining them, but when you enjoy it with the beef pot-flavored chips, you will have a strange and refreshing sensation, and the end result will give you a light impression!
Alcohol 15%.
Polishing ratio 50%.
Japanese>English
tibi0610
100% Gohyakumangoku produced in Niigata Prefecture
Polishing ratio 60
17 degrees Celsius
served cold
The first impression is that it is strong.
The aftertaste is light, and when you notice it, it is empty.
Definitely match with seafood, light food is recommended.
Japanese>English
tibi0610
Brewer's limited
Rice polishing ratio 55
Alcohol content 15
Tingling on the tongue with a soft sensation on the throat
Mild aroma and moderate umami
I want to drink it slowly.
Japanese>English
tibi0610
Rice polishing ratio 65
Alcohol 17
Refrigeration required
Soft with a hint of sweetness
Fresh and light in the mouth
Dangerous type that you can't stop drinking
Japanese>English
tibi0610
Cold
Throbbingly delicious.
sharp and thoughtfully paired with bonito sakataki flavored potato chips
Today, not with potato chips, but with Kentucky spicy miso
Japanese>English
tibi0610
Excerpt from the official website
This Daiginjo-shu is the highest peak of Manjukagami's alphabetical line, bearing the initial "S" of SUPREME, which stands for "supreme".
The best of the year is carefully selected and polished to the limit of 30%.
It has a clear and pure taste, and is truly a "supreme" bottle.
S-Sanmaru
16% alcohol
Cold
Luxurious sweetness and moist flavor without any cloying taste
Japanese>English
tibi0610
Light sourness like apple and juicy sweetness
100% Fukunoka produced in Fukushima Prefecture
Polishing ratio 50%.
Alcohol content 16
Aizu Miyazumi
Japanese>English
tibi0610
Highly acidic
Firm and solid
Delicious cold
Japanese>English
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Fired once
Brewed in 2022
Fruity aroma, slightly effervescent
Sweet taste, but it has a high affinity with food.
good as a food wine
Japanese>English
tibi0610
At room temperature
Moderate acidity, persistent flavor
Type of sake to be drunk on a daily basis
I can see why it is recommended to be heated.
Japanese>English
tibi0610
Gakki Masamune Limited Edition
Rice polishing ratio 40
Alcohol content 15
Tingling on the tongue right after taking it out of the refrigerator.
At first, it is refreshing with apple-like acidity and sweetness.
The aftertaste is gorgeous like pear and has a pleasant aftertaste.
Fruity and easy to drink.
It is good on its own or with cake or fruit.
Japanese>English
tibi0610
Zaku, Megumi no Tomo
At room temperature
Sweet aroma but with a clean aftertaste
Japanese>English
tibi0610
One of the first "Furusato" crowdfunding projects by the Nagano Prefecture Tourism Organization to support sake breweries
Special edition made with 100% Miyamanishiki produced in Nagano Prefecture with reduced use of agricultural chemicals
At room temperature and cold
I forgot to write a repo and don't remember...()
Japanese>English
tibi0610
Kipon (limited)
Dry junmai sake bottled as it is
Refrigerated, so serve cold as it is.
The aroma is deep but has a fleeting quality that quickly disappears.
It has a rich umami taste.
I want to drink it with a glass.
Japanese>English
tibi0610
Sparkling Junmai Sake
With Western-style meals
Sweet and sour fermentation with a clean aftertaste
The alcohol content is 8% and the amount is about 2 glasses, so it's not too intoxicating.
It would go well with desserts.
Japanese>English
tibi0610
Crowdfunding Sake Brewery Support Project #1
One of the "hometowns"
At room temperature
Mild mouthfeel
Thick aroma, flavor that gradually spreads in the mouth, and a light aftertaste.
Good with food
A different taste from the usual with a traditional sake yeast yeast yeast yeast yeast yeast, which is also good
Japanese>English
tibi0610
One of the first "Furusato" crowdfunding sake brewery support projects of the Nagano Tourism Organization
Special edition made with 100% Kinmon-Nishiki from Gorobei Shinden, Saku City
Light on the palate, with umami coming later.
Drinkable like water in a good way
Japanese>English