bobski
Junmai Ginjo with a rice polishing ratio of 50%. The stylishly named "Sake Mirai" is also good. Of course, the taste is stable.
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The labels are tasteful.
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bobski
Mitsui no Kotobuki
Double label in the style of collaboration with the popular manga Slam Dunk!
Apparently, it is very popular and in short supply.
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bobski
Super Yaoko's original.
Hakkaisan Junmai Sake in a bottle. Reasonable price.
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bobski
I like the name "crisp and dry."
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bobski
What does the "back" in naming mean?
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bobski
This is an unfiltered junmai sake that has been fired once. It is semi-raw, but has a nice umami flavor.
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bobski
Ichinokura Special Junmai Namaishu, which is one of the top ranks of my favorites.
This was the first time I encountered it, so I immediately bought it.
I am not usually a big fan of drinking nama-zake, but this one was good.
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bobski
It seems that in the past, when it came to famous sake, the most famous was Koshino-Kanbai, the only choice.
Nowadays, there are so many famous sake all over Japan that it no longer feels special, but this kuswaishu, with its 55% polished rice ratio, has a delicious rice flavor.
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bobski
You can taste the rice even though it is a brewed sake.
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bobski
The rice polishing ratio of 60% makes it crisp yet sweet.
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bobski
It has a sweet taste despite the 55% polished rice ratio.
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bobski
Polishing ratio 64%. It has no peculiarities and is perfect as a food sake.
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bobski
Tokyo sake breweries often drink Sawanoi, but today's sake is Kaisen. The label is fashionable, with an image of Tokyo's flower "sakura" (cherry blossoms) and Tokyo's "cityscape. It is a special junmai with a rice polishing ratio of 60%, so it is also good as an in-between-dinner drink.
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bobski
As the name suggests, it has a soft taste. The alcohol content is 13%, making it easy to drink.
This is a good introduction to sake.
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bobski
Junmai Daiginjo with a rice polishing ratio of 45%, which I rarely buy myself. I was grateful for the gift. There is no doubt that it has a stable taste.
It goes well with all kinds of food.
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bobski
A glass of seafood today. It has a mild taste as a food sake.
It is made from Gohyakumangoku and Miyamanishiki with a 50% polished rice ratio.
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bobski
Haruna subsoil water with a milling ratio of 60%. It has a firm, slightly dry but sweet taste.
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bobski
Nikko-renzan subsoil water is used for brewing. Polishing ratio 58%.
Junmai Ginjo, but a little peculiar.
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