nakayama
Akaban Omachi.
It has a nice mouthfeel, but it is not refreshing and has a mellow feeling.
It was a good choice for the closing drink.
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nakayama
The restaurant serves cold sake in a tin glass, but I was told to drink it with a flat chopstick (I forgot to take a picture), so I got it with a tokkuri and a flat chopstick.
It is true that the aroma is better this way.
It has a smoky flavor that is typical of aged sake. Delicious.
Japanese>English
nakayama
An extra item.
It is labeled "super dry," but it has a delicious flavor that is different from the refreshingly dry type.
Japanese>English
nakayama
It had a moderate acidity, but it seemed clean and well put together, perhaps because the sake rice is Miyamanishiki.
Japanese>English
nakayama
I don't drink much at home because it is easily available, but I sometimes drink it when I go out for a drink because it tastes so good.
Maybe it's because it goes well with strong flavored meals out. Today I had it with beef stew.
Japanese>English
nakayama
The aroma is soft in the mouth, but the aftertaste is not persistent.
It has a full and rich flavor.
Japanese>English
nakayama
At my aunt's house who loves Kubota.
It has been a while since I had it, but it is still easy to drink. (15% alcohol content)
Japanese>English
nakayama
Mellow and gorgeous aroma. It is delicious and you will never get tired of drinking it.
I should have bought 720ml instead of 300ml.
Japanese>English
nakayama
The nigori is thin. Although there is a tangy sourness on the tongue, the sweetness makes it easy to drink. I would like to drink this again.
Japanese>English
nakayama
It is quite sweet. Dangerous to drink without snacks.
Japanese>English
nakayama
It was easy to drink because of its crisp aftertaste, although it was quite acidic.
Japanese>English
nakayama
The label says it is made by hand in extremely cold weather and squeezed from a wooden vat with a balance.
It is dry and has a taste typical of nama-zake.
Japanese>English
nakayama
Unlike the taste I imagined from the label and sake rice Omachi, it was fruity and easy to drink.
Japanese>English
nakayama
It seems to be made with white peach yeast and ya. Very fruity, like a white wine.
It was a good first drink.
Japanese>English
nakayama
Hokkaido sake brewing rice Ginpu.
It was drunk lightly chilled, but it was delicious with just the right amount of stickiness and moistness.
It is not too dry, but not too sweet and easy to drink.
Japanese>English
nakayama
The top of the tree.
Sourness and sweetness, both present. It leaves an aftertaste, but it is not unpleasant. It was good, moderately rich.
What is kijoshu? I searched for it and found out that it is made with sake, not water. I had no idea.
Japanese>English
nakayama
It is made with Sakura Masamune Fermentation Yeast No. 1 Kobo.
I thought it would be a refreshing sake since it is called Junmai Daiginjo, but it is not so.
I drank it chilled, but it would be better at room temperature or lukewarm temperature for a mellower taste.
Japanese>English
nakayama
Souvenir of Sendai. Reasonably priced.
Refreshing but tasty. I like the citrusy sour aftertaste.
Next time I visit Sendai, I would like to taste it with local dishes at a restaurant.
Japanese>English
nakayama
A refreshing, easy-drinking Junmai sake to drink at the beginning.
It is said to be dry among Yamawa Sake Brewery's products.
The pop label is nice.
Japanese>English