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SakenowaRecord your sake experiences and discover your favorites
たけるパパたけるパパ
2024年03月に宮城県に旅行に出かけた際、これまで日本酒は漠然と純米酒を選んで呑んでいただけだったのに、外飲みで伯楽星に出会い、食中酒としてこれまで呑んだことがない美味さに感動したことがきっかけで、日本酒🍶に興味が😄 日本酒のこと、少しづつ理解を深めながら呑む酒は格別に感じできています。 自分に合う美味しいお酒を探求していきます🧐 暫く飲酒を控えていましたが再開です。ゆっくり杯を重ねます。

Registered Date

Check-ins

96

Favorite Brands

9

Most Check-in Brands

Senkin
20(44.44%)
Mimurosugi
5(11.11%)
AKABU
4(8.89%)
Aramasa
3(6.67%)
Takachiyo
3(6.67%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
27(28.13%)
Niigata
15(15.63%)
Nara
7(7.29%)
Miyagi
6(6.25%)
Fukushima
6(6.25%)

Venues With Most Check-Ins

ましだや(増田屋本店)
27(39.13%)
滝澤酒店
13(18.84%)
酒守 勘兵衛
8(11.59%)
さいとう酒店
7(10.14%)
淀川酒店
5(7.25%)

Timeline

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HohaiHouhai 純米大吟醸　蔵のみ限定品純米大吟醸
Mira ShuzoAomori
alt 1alt 2
家飲み部
86
たけるパパ
This is a gift from the Miura Sake Brewery in Hirosaki City, Aomori Prefecture. It is a limited edition sake that is sold only at the sake brewery's direct sales outlets. It was produced in October 2024, so it has been laid down for about half a year. Toyobai is the first time🍶. The first Toyobai is a limited edition only at the brewery...it's a luxurious taste. The rice used is "unknown". Polishing ratio is 49%. Alcohol level is 15-16 degrees Celsius. When the bottle is opened, the aroma is discreet, with a faint, light sweet smell. When poured into the sake cup, it has a clear, slightly thickened texture. The sweetness has a coherent sweetness that spreads in a soft mouthfeel, and the umami has a simple but coarse impression, with 70% sweetness and 30% umami. The sweet aroma that accompanies swallowing is sweet, with a slight hint of sourness and astringency that tightens the overall flavor. The sweet flavor lingers until the end. The taste is crisp and clean, while thickening on the tongue. Personally, it is a delicious 🍶 that can be savored on its own 😊.
Japanese>English
たけるパパたけるパパ
Senkinかぶとむし　無濾過生酛仕込生酒生酛生酒無濾過
せんきんTochigi
alt 1alt 2
alt 3alt 4
ましだや(増田屋本店)
仙禽教信者
85
たけるパパ
This is a seasonal sake by Senkyoku. We will open the bottle without letting it sit too long in the fridge. We hope we don't miss the wave just in time💦. The rice used is 100% Domaine Sakura Yamadanishiki. Polishing ratio is 50% for Koji rice Kake rice: 60 Alcohol level is 14 degrees. When the bottle is opened, the aroma is fresh and citrusy. When poured into the sake cup, it has a clear, silky texture. When you take a sip, a refreshing, clear acidity precedes the first sip. After the acidity, the umami of rice can be felt in the mouth. You will be impressed by the umami without any cloying taste. The acidity, described as lemon squash, lingers as an aftertaste. It has a sourness and umami that makes you want to drink more 😊. I can understand why it pairs well with tempura and other fried foods.
Japanese>English
たけるパパたけるパパ
Sara朝摘み　特別純米　無濾過生原酒特別純米原酒生酒無濾過
Kitanishi ShuzoSaitama
alt 1alt 2
ましだや(増田屋本店)
家飲み部
89
たけるパパ
This is the first sake from Saitama, Sairai, which I chose for the first time. The only rice used is domestic rice. Polishing ratio is 55%. The alcohol content is 16%. When the bottle is opened, the aroma is slightly fruity. When poured into the sake cup, it has a smooth, slightly yellowish flavor. When you sip it, it has a clear mouthfeel. The mouth is filled with a rich, dense sweetness, while the tongue is filled with an enveloping acidity that gives it a fruity peach and berry-like flavor. Finally, a slight bitterness finishes it off. This is delicious 😋 You can drink it smoothly without feeling the alcohol of 16 degrees Celsius.
Japanese>English
たけるパパたけるパパ
Ichinokuraうららとくらら　2024純米吟醸
IchinokuraMiyagi
alt 1alt 2
alt 3alt 4
家飲み部
108
たけるパパ
This is a Miyagi Prefecture limited edition sake purchased at the Akiu Village Agri Forest during a trip to Miyagi Prefecture last year, This is a collaboration between Urakasumi and Ichinokura. Urakasumi and Ichinokura collaborated, and I heard that Saura Shuzo was in charge of 2024, while Ichinokura was in charge of the first stage of 2023. I had information about it, but could not purchase it. This is the first time to buy it. The rice used is 100% Sasanishiki. Polishing ratio is 60 Alcohol content is 15 degrees Celsius. When the bottle is opened, the aroma is faintly fruity. The sake poured into the sake cup has a smooth, slightly yellowish taste. The first sip reveals a slight rice flavor that spreads in the mouth, followed by a slightly strong acidity. The spiciness and bitterness come after that, but disappear quickly and crisply. A light, dry taste that I have been enjoying recently😍. I heard that the 2023 ver. led by Ichinokura was full of umami. I hope there will be a third version, but I have high expectations.
Japanese>English
たけるパパたけるパパ
SenkinUA .1st 2025verおりがらみ
せんきんTochigi
alt 1alt 2
alt 3alt 4
ましだや(増田屋本店)
仙禽教信者
127
たけるパパ
UA.1st, a reissued version of the first collaboration between Senkori and United Arrows, 2020. The 2025 version, which is an improved version of the recipe and design from that time, is said to be a reissue of UA. The rice used is Domaine Sakura Yamadanishiki, 　　　　　Domaine Sakura Kame-no-o Polishing ratio is 90%. Alcohol level is 13 degrees Celsius. Assemblage, fire-aged When the bottle is opened, a weak effervescence rises and the corks are stirred. When the bottle is opened, the aroma is strong with lactic acidity and fruity notes. When you take a sip, a soft acidity and sweetness spreads in the mouth. There is a light grapefruit-like bitterness, which tightens the palate. A lingering, chili-like aftertaste and a slight sweetness remain. Slightly cloudy, like a snowball with little fizz, but the flavor is complex and clear.
Japanese>English
たけるパパたけるパパ
Gikyo純米生原酒60%純米原酒生酒
Yamachuhonke ShuzoAichi
alt 1
alt 2alt 3
酒守 勘兵衛
外飲み部
103
たけるパパ
Drinking outside at Kanbei Sake Mamoru for the 8th anniversary celebration. This will be the first time to drink at this restaurant, too. The rice used is 100% Yamadanishiki from Tojo, Hyogo Prefecture. Polishing ratio is 60%. The alcohol content is 16-17 degrees. The aroma has a muscat aroma typical of Yamadanishiki, and gently rises to the surface. The sake poured into the sake cup has a slight yellow tinge. In the mouth, it has a thick and smooth texture. The strong umami spreads in the mouth, followed by an early onset of acidity and bitterness, which is followed by a slight stimulation that tightens the flavor. Easy to drink.
Japanese>English
ジェイ&ノビィ
Hello, Daddy Takeru 😃! It was a good outing, starting with Shinmasa, followed by the first drink of Jiikin and Jyushiyo! We've only been a few times, Kanbei-san, do you go there often?
Japanese>English
たけるパパ
Jay & Nobby, thanks for the rice 😊. This time, because of the anniversary celebration, we reserved seats and had a drink outside. Kanbei, I have the impression that it is very difficult to get in. I kept giving up on getting in the last few times because the restaurant was full 😅.
Japanese>English
たけるパパたけるパパ
Sharaku純米吟醸　夏吟うすにごり純米吟醸にごり酒
Miyaizumi ShuzoFukushima
alt 1
alt 2alt 3
酒守 勘兵衛
外飲み部
109
たけるパパ
Drinking outside at Kanbei Sake Mamoru for the 8th anniversary celebration. We saw Sharaku's seasonal sake and decided to have some 😄. Koji rice is 21% Yamadanishiki Kake rice is 78% Yume-no-Kou Polishing ratio is 50%. The alcohol content is 16%. Junmai Ginjo-Usu-nigori (light nigori) is a limited edition sake for early summer, which is bottled, fired immediately, and stored at low temperature. The aroma is rich and sweet, with a hint of pear and melon. On the palate, it has a soft mouthfeel with a hint of oli. The concentrated fruity flavor and round sweetness spreads in the mouth. Afterwards, a cherry-like acidity tightens the mouthfeel. The aftertaste is gentle and clean, and you can easily drink more and more. This is delicious!
Japanese>English
たけるパパたけるパパ
Juyondai極上諸白　純米大吟醸純米大吟醸
Takagi ShuzoYamagata
alt 1alt 2
alt 3alt 4
酒守 勘兵衛
外飲み部
94
たけるパパ
Drinking outside at Kanbei Sake Mamoru for the 8th anniversary celebration. It was my first time to drink Jyushidai, too. The rice used is 100% Yamadanishiki from the special A district of Hyogo Prefecture. Rice polishing ratio is 40%. The alcohol content is 15%. Morohaku is a traditional brewing method from ancient times that uses polished rice for both koji rice and kake rice. The aroma is gorgeous, like bananas and peaches. In the mouth, one senses a firm, mellow sweetness, followed by a slight sourness. The taste is fresh and lingers on the palate for a while.
Japanese>English
たけるパパたけるパパ
Jikon純米吟醸　山田錦　生純米吟醸生酒
Kiyasho ShuzojoMie
alt 1
alt 2alt 3
酒守 勘兵衛
外飲み部
89
たけるパパ
Drinking outside at Kanbei Sake Mamoru for the 8th anniversary celebration. It was the first time for me to drink it. This time it was Junmai Ginjyo Nama-zake. The rice used is 100% Yamada-Nishiki from the Iga region of Mie Prefecture, where Erima is from. Polishing ratio is 50%. The alcohol content is 15.5 The sake poured into the sake cup is clear. The aroma is mellow, like banana and pineapple. In the mouth, the sweetness and umami of Yamada-Nishiki spread from a gorgeous fruity feeling to the palate with a good balance. There is no cloying taste, and the strong umami goes down the throat, making for a delicious, refreshing drinking experience. It has a nice lingering aftertaste that is different from that of a sweet sake with a sharp taste.
Japanese>English
たけるパパたけるパパ
Nabeshima純米大吟醸　愛山純米大吟醸
Fukuchiyo ShuzoSaga
alt 1
alt 2alt 3
酒守 勘兵衛
外飲み部
90
たけるパパ
Drinking outside at Kanbei Sake Mamoru for the 8th anniversary celebration. Shinmasa followed by Aizan, a Junmai Daiginjo from Nabeshima. The raw material rice is 100% Aiyama from Hyogo Prefecture, extra high quality. Rice polishing ratio is 40 Alcohol content is 16 degrees Celsius The sake poured into the sake cup is clear and smooth. In the mouth, it has a gorgeous peach-like aroma and a gentle, round acidity. After that, sweetness and umami come out. The acidity is restrained, and the wine goes down the throat gently, with a fruity, juicy, refreshingly clean aftertaste. The sharpness is firm.
Japanese>English
たけるパパたけるパパ
AramasaNo.6 X type 純米生原酒純米生酛原酒生酒
Aramasa ShuzoAkita
alt 1alt 2
酒守 勘兵衛
外飲み部
87
たけるパパ
Drinking outside at Kanbei Sake Mamoru for the 8th anniversary celebration. Comparison of Niimasa No.6. X-type is the excellent flagship model of No.6. The rice used is Akita-grown rice suitable for sake brewing. Polishing ratio is 45%. Alcohol level is 13%. Junmai Nama-zake made from raw yeast The sake poured into the sake cup is clear and smooth. In the mouth, it has a fresh aroma like muscat and a smooth texture. A soft sweetness spreads in the mouth, and the acidity of the sake is stronger than that of other types. The aftertaste is clean and free of any cloying flavors. It is like a juice that can be drunk smoothly. Perhaps it has been some time since the bottle was opened, but there is no sense of fizziness.
Japanese>English
ma-ki-
Good evening, Daddy Takel! I'm so jealous of your first Shinmasa No.6 drinking comparison 😁✨. I'd love to do a drinking comparison like this someday 🤤!
Japanese>English
たけるパパ
Good evening, ma-ki-. Thank you for your comment 😊. I didn't expect to be able to compare the Niimasa, so as soon as I saw the menu, it was the first thing I ordered. It was a luxurious comparison, but I wanted to drink more 😁.
Japanese>English
たけるパパたけるパパ
AramasaNo.6 S type 純米生原酒純米生酛
Aramasa ShuzoAkita
alt 1
alt 2alt 3
酒守 勘兵衛
外飲み部
87
たけるパパ
Drinking outside at Kanbei Sake Mamoru for the 8th anniversary celebration. Comparison of Shinmasa No.6. S type is the middle class of No.6. The rice used is Akita-grown rice suitable for sake brewing. Polishing ratio is 55%. The alcohol content is as low as 13 degrees Celsius. Junmai Nama-zake made from the original sake yeast The sake poured into the sake cup is clear and smooth. In the mouth, the mild aroma is fresh and smooth. The soft sweetness spreads in the mouth, and the white wine-like acidity finishes it off crisply. Fruity and soft sweetness like white peaches, it goes down the throat like a white wine. The low alcohol content makes it light and refreshing. Perhaps it has been a while since the bottle was opened, but I could not feel the fizziness, but I could certainly taste the umami.
Japanese>English
たけるパパたけるパパ
AramasaNo.6 R type純米生酛生酒
Aramasa ShuzoAkita
alt 1
alt 2alt 3
酒守 勘兵衛
外飲み部
85
たけるパパ
Drinking outside at Kanbei Sake Mamoru for the 8th anniversary celebration. The type is from left to right, R, S, and X. This is my first Shinsei myself. The first one is R type, the entry class of No.6. The rice used for brewing is Akita-grown rice suitable for sake brewing. The rice polishing ratio is 55% for Koji rice and 65% for Kake rice. Kake rice is 65%. The alcohol content is a low 13%. Nama-shu made from the original yeast. The sake poured into the sake cup is clear and smooth. In the mouth, it has a fresh aroma and a smooth texture. The sweetness spreads in the mouth and is well balanced with the acidity. The fruity, not-too-sweet taste is similar to that of white wine. It is low in alcohol, so it can be drunk smoothly and without resistance. The 🍶 of the flavor
Japanese>English
ジェイ&ノビィ
Good evening, Daddy Takel 😃. Oh! It was Kanbei's 8th anniversary, wasn't it? We were talking about going there yesterday after the Bunraku tasting at Yodogawa's, but we couldn't get in anyway 😅I had a drink at another restaurant instead 😋.
Japanese>English
たけるパパたけるパパ
Senkin雪だるま　UAスネーク生酛原酒生酒無濾過にごり酒貴醸酒
せんきんTochigi
alt 1alt 2
滝澤酒店
仙禽教信者
100
たけるパパ
Senkori UA Collection Zodiac Series UA Snake Limited edition of Kijoshu x Nigori sake made with Edo-style sake brewing process designed by United Arrows. This one must not have slept that well😅. Zodiac sign label, snowman is a snake-using version. The raw material rice is 100% Domaine Sakura Yamadanishiki. The alcohol content is a low 13 degrees. Opening the bottle is a little scary as the screw stopper twists to stir the bubbles and oli 😅 As usual, I forgot it's effervescent. When the bottle is opened, the aroma is sweet like a ripe Japanese pear. When poured into the sake cup, it has a smooth, yet noticeably light and effervescent taste. As you take a sip, the mouthfeel is pleasantly smooth, and the fine fizz stimulates the palate. The juicy sweetness that spreads in the mouth produces a thick, ripe Japanese pear-like flavor. The thick sweetness and a slight acidity quickly fade down the throat, followed by a slight bitterness that tightens the palate. Personally, I feel that the flavor increases when the sake is chilled. As you drink, a juicy sweetness like that of Japanese pears spreads with sourness, and the finish is crisp and clean. A slight bitterness lingers in the aftertaste. It tastes better chilled than at room temperature 😋.
Japanese>English
たけるパパたけるパパ
Kakurei大吟醸生詰原酒　牧之大吟醸原酒生酒
Aoki ShuzoNiigata
alt 1alt 2
家飲み部
102
たけるパパ
This is one of the series that I had been keeping in the fridge. I bought it from Aoki Shuzo in Minamiuonuma City, Niigata Prefecture, and it was a limited winter sale Makino, a freshly brewed sake. The rice used is 100% Yamadanishiki from Tojo Town, Hyogo Prefecture. Polishing ratio is 37%. Sake degree is -0.3 Alcohol content is 17 Before opening, the label is sagging due to age. However, the bottle is tightly closed, so a sense of maturity is expected. When the bottle is opened, the aroma is gorgeous and wafts in the air. When poured into the sake cup, the smooth and transparent quality of the sake is surprising. The first sip is very smooth, and a gorgeous rice flavor rises in the mouth. The acidity is moderate, and the stones have lost their angularity, giving a sense of roundness. When swallowed, it goes down the throat with a refreshing taste and a slight bitterness. When served chilled, you can enjoy its light and refreshing taste. When served at room temperature, the umami flavor increases and the mellow aroma spreads in the mouth. You can enjoy the changes in flavor even more. I like Niigata's light sake .
Japanese>English
たけるパパたけるパパ
Senkinかぶとむし　2021 無濾過生原酒原酒生酒無濾過
せんきんTochigi
alt 1alt 2
滝澤酒店
仙禽教信者
99
たけるパパ
Sentori's Kabutomushi.......................2021 Death. I pulled up the bottle that I forgot to put in the back of the fridge😅I'll drink it before I get the 2025BY. I thought I had forgotten last year's bottle, but I didn't know it was 4 years old... I wonder if it has matured or not... The rice used is 100% Domaine Sakura Yamadanishiki. Polishing ratio is 50% for koji rice and 60% for kake rice. The alcohol content is 14 degrees. When the bottle is opened, the aroma is unexpectedly citrusy. When poured into the sake cup, it has a slightly yellowish but smooth taste. The first sip reveals a mellow, rounded mouthfeel. The thick sweetness spreads in the mouth, and the acidity, which is supposed to follow it, is round and light and crisp, probably due to its maturity. It does not have the fresh lemon squash flavor that Kabutomushi is known for, but the aged taste is just as good. I am looking forward to comparing it with this season's Edo gaeri Kabutomushi.
Japanese>English
ジェイ&ノビィ
Hi, Daddy Takel 😃. Aged Kabutomushi! I think there are some people who like this one 🤗. Yay, following the snowman ⛄️, Sentori's seasonal stuff is bedazzled 😆.
Japanese>English
たけるパパ
Good evening, Jay & Nobby! A sleeping rhinoceros beetle......it's surprisingly good ❤️. I have also put Hello World, 3rd and 4th in the fridge. I have a bad habit of wasting them 😅.
Japanese>English
たけるパパたけるパパ
KoeigikuNoon Crescent 無濾過生原酒原酒生酒無濾過
Koeigiku ShuzoSaga
alt 1alt 2
ましだや(増田屋本店)
家飲み部
105
たけるパパ
This is my first Koei Chrysanthemum Death. I had always been curious about it, but never got around to purchasing it, and always passed it up, but this time I was attracted by the refreshing summer label and finally decided to buy it 😂. The sake rice used is 78% Hokkaido Ginpu, used for the first time. Saga Hagakure yeast was used for the first time. The alcohol content is a low 13 degrees. There is a label warning against opening the bottle, so this time I opened the bottle after it had cooled and settled down sufficiently in the refrigerator. I was holding the bottle open with my thumb, but the pressure was too much and the bottle came off with a pop. It was a close call... 😅No spillage, but safe. The aroma when I opened the bottle was really like cream soda. After a while, it has a sweet aroma like pear. When I pour it into the sake cup, it has a slight bubbly taste and the ori is stirred up, but the sake is very smooth. As you take a sip, a light sweetness spreads quickly in the mouth, followed by lime and other citrus flavors and a light acidity. Finally, bitterness tightens the taste and leaves a refreshing aftertaste. The low alcohol content makes it easy to drink, and it is a dangerous summer saké that will make you drink more saké, just like the image on the label.
Japanese>English
ジェイ&ノビィ
Hello, Daddy Takel 😃. Congratulations on your first Kouei Kiku ㊗️ 🎉Opening a Kouei Kiku 🚀 is scary 😅. But when you drink it, it's definitely delicious 😋, although as you say, it's dangerously ⚠️ delicious 😆. I'll get it if it's still available at Mashidaya👍
Japanese>English
たけるパパ
Hi Jay & Nobby. Thanks for the rice. I can't believe you pushed the cork back like that, let it rest well in the fridge 😁. It's so easy to drink, I'm sure I'd finish it in a four-pack bottle in no time. I should have bought another bottle.
Japanese>English
たけるパパたけるパパ
ZaoZAO 純米大吟醸山田錦Kシリーズ　中取り純米大吟醸中取り
Zao ShuzoMiyagi
alt 1
alt 2alt 3
家飲み部
105
たけるパパ
A bottle purchased at Marushu Sake Shop in Shiroishi City during a trip to Miyagi Prefecture. K Cocolo is a series limited to special dealers. The yeast used in the ZAO series is an isoamyl acetate strain, which is said to embody the concept of a sake that never gets old and gets better with each successive sipping. The rice used is 100% Yamadanishiki from Hyogo Prefecture. Rice polishing ratio is 40 The alcohol content is 16%. When poured into the sake cup, it has a smooth and clear texture. When the bottle is opened, the aroma is fresh, elegant, and sweet. The first sip is very smooth, with a moderately full flavor that spreads in the mouth, but the rich flavor disappears in a clear, light aftertaste. It is very easy to drink, with a light throat feel for its alcohol content. Perhaps it is the umami of the middle distillation. It tastes great chilled, but the umami is more intense at near room temperature. It is certainly a delicious sake that you will never get tired of drinking.
Japanese>English
たけるパパたけるパパ
Banshuikkon純米　夏辛純米
San'yohai ShuzoHyogo
alt 1alt 2
ましだや(増田屋本店)
家飲み部
110
たけるパパ
Banshu Ikkyo, first time 🍶desu! I have recently developed a taste for dry sake, so I chose this summer sake 😄. The rice used is 100% Yamadanishiki from Hyogo Prefecture. The rice is 100% Yamadanishiki from Hyogo Prefecture and is called "Shin Gin Seibai" (flat polished rice), which is a high-precision rice polishing technique that produces a clear, clean sake. Polishing ratio is 60%. The alcohol content is slightly low at 14 degrees. When poured into a sake cup, it has a smooth and clear taste. When the bottle is opened, the aroma is fruity with a hint of muscat. When you take a sip, it has a very smooth, watery mouthfeel. First, fruity sweetness and acidity like white grapes spread over the tongue. The sweetness is not too sweet, and the elegant sweetness and acidity spread quickly in the mouth. The refreshing flavor is impressive. It has just the right amount of umami without being too sweet. Very easy to drink, it is a good sake that will make you drink more sake. Banshu Issen, you will want to drink the rest of the lineup 😍.
Japanese>English
ジェイ&ノビィ
Good evening, Daddy Takel 😃! Congratulations on your first Banshu Ichiken with Summer Dry 🎉Scented Dry is really delicious 😋. We've never had it here so it's a good reference for us 🤗.
Japanese>English
たけるパパたけるパパ
御前酒別誂　菩提酛　純米吟醸　生原酒純米吟醸原酒生酒
Tsuji HontenOkayama
alt 1alt 2
淀川酒店
家飲み部
108
たけるパパ
This is my first time in Okayama 😄. I've only had Bodhi Hashiwado... I've only had Mimuro Sugi... I was very interested in it and was attracted by the label "Betsuatsurai" so I bought it. I was very interested in it and bought it because I was attracted by the label "Betsuatsurai". The rice used is 100% Omachi rice produced in Okayama Prefecture. Rice polishing ratio is 55%. Alcohol level is 17 Sake degree is +2 When the bottle is opened, it makes a pleasant popping sound. When poured into the sake cup, it has a smooth, slightly thickened, and clear texture. When the bottle is opened, the aroma is subdued, like that of a modest tropical fruit. Upon sipping, it has a smooth mouthfeel, with a fluffy, smooth flavor spreading through the mouth. A refreshing lemon-like citrus acidity spreads quickly on the tongue, leaving a soft, rich, fruity flavor in the aftertaste. The complex flavors of Bodai Hashimoto enhance the deliciousness, and the umami, smoothness, and acidity of Bodai Hashimoto make it more fresh and fresh. The taste is a very smooth and fresh ginjo nama-shu with no sharp elements. The clear umami and fresh acidity go down the throat and disappear quickly and crisply. It is best served chilled, but the flavor increases as it approaches room temperature.
Japanese>English
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