わさび
The afterglow is wonderful.
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わさび
I was surprised. It tasted so good that I couldn't believe it was 70% polished rice. I liked the hiragana better than the kanji.
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わさび
The flavor was fruity as the aroma, but the aftertaste was too complex and delicious. The acidity was nice.
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わさび
Too delicious. Morishima's Miyamanishiki is too delicious. In the end, this is my favorite. I cannot explain the reason well.
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わさび
It took me 5 minutes to open it. The sweetness of the omachi was as good as the carbonation, and the lingering bitterness that lingered on the palate for a long time was great.
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わさび
Kanji Chiebijin. It was a nice intoxicating sake that didn't interfere with the meal.
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わさび
I got it with my hometown tax payment. It looks good as a food wine. I personally liked the bitter aftertaste.
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わさび
I drank it at a cherry blossom viewing party. It was delicious even at room temperature.
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わさび
Craft sake. It was carbonated and refreshing and went great with hanami.
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わさび
It was refreshing. Excellent as a food wine.
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わさび
The mouthfeel is fruity, but the rice flavor came late. Delicious!
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わさび
I was sure it would be delicious because of the gaseous taste and aroma at the moment of pouring. Sure enough, it was delicious.
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わさび
The sweetness unique to Omachi was moderate and just the right amount of saltiness.
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わさび
The smell was very fruity, and when I drank it, the first sip had a sweetness that surpassed it. Delicious with a bitter taste at the end.
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わさび
The owner of the liquor store recommended me that the water was good and that it was sour and tasted like strawberries. It was indeed sour and delicious. Is it sour because it is a sake brewer's yeast yeast yeast yeast yeast?
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わさび
First there was a slight gassy feeling, then fruity, then sweet, and finally an indescribable aftertaste. Delicious!
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わさび
Miyamanishiki, which I drank last time, was the best.
Comet was a bit sweeter.
Which one is better seems to depend on your taste.
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わさび
The acidity jumps in, followed belatedly by a pear-like sweetness. How can such a taste be produced from rice?
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わさび
They made it with Koshihikari rice. It was like wine.
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わさび
Moderate acidity, crispness from slight carbonation. I like the balance too perfect.
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