SakenowaRecord your sake experiences and discover your favorites
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れないIt is refreshing and easy to drink without being spicy. It is good on its own or with snacks, from snacks to pickles. The same brewery also makes a version of Anohana, which I would like to try.
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れないThe clear, refreshing taste spreads into a gradually earthy aftertaste. The combination with Iburi gakko goes well with it.
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れないIt goes in easily and is easy to drink. I like it very much because it is easy to get used to and elegant at the same time.
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れないThe lingering aftertaste that stretches out lukewarmly is like a trajectory drawn by the stern of a boat. Interesting.
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れないThe taste is a bit like an aperitif, but it has a lingering aftertaste that is a bit peculiar.
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れないThis month's Cland is a junmai ginjo from Aichi. It has the distinctive flavor of Aichi local sake, but is still refreshing. Great with vegetable dip dipped in miso koji.
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れないCland of the Month. Honey-like sweetness and twangy clarity. It is a sake brewery in Kitakata, and seems to go well with the light, salty Kitakata ramen.
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れないThis month's Cland. This is a dark but mildly peculiar raw sake at 18°C, titled Shiboritate New Year's Eve Sake. It has a sweet taste and would go well with New Year's Eve soba noodles.
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れないIt has a slightly peculiar flavor that spreads out and reminds one of Nagoya's local sake. It is best to enjoy its three-dimensionality by pairing it with dishes that are full of flavor.
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れないThis month's Crand. It has an impressive sweetness that spreads from the smooth mouthfeel like Japanese sweets. Since it itself is quite sweet, it would be a good match with miso cucumber or other simple salty foods.
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れないThis month's Kurando is from Tottori and is made with a restored sake rice called kyoryoku. It is a strange sensation to be reminded of the old days with its strong flavor, while the food seems to go well with B-class gourmet cuisine.
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れないCrand of the Month. The rich sweetness of the amazake-like flavor spreads out in a trot, and then pulls back quickly with a fruit juice-like acidity. Thank goodness we can drink this as a fresh sake.
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れない😊
れないThe sticky flavor seems to go well with everything, but it is also enough to be served simply with salt or soy sauce.
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