まる先生
This is a blend of three different types of rice from Matsumoto Shuzo. The acidity was refreshing and well balanced with the fruity flavor. I had this one at Kiyama in Kyoto.
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まる先生
This was another label I'd never seen before, and I drank it at a famous Japanese restaurant in Kyoto. It had an elegant taste, typical of Kupeiji.
Japanese>English
まる先生
This was another label I'd never seen before, and I drank it at a famous Japanese restaurant in Kyoto. It had an elegant taste, typical of Kupeiji.
Japanese>English
Unspecified純米大吟醸
まる先生
It's called "Date Seven", a sake made in collaboration with seven breweries in Miyagi Prefecture. . We opened the bottle at the famous Japanese restaurant Kiyama in Kyoto. It was incredibly easy to drink, fruity and elegantly sweet.
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Unspecified純米大吟醸
まる先生
It's called "Date Seven", a sake made in collaboration with seven breweries in Miyagi Prefecture. . We opened the bottle at the famous Japanese restaurant Kiyama in Kyoto. It was incredibly easy to drink, fruity and elegantly sweet.
Japanese>English
まる先生
I was expecting it because it's now, but maybe because I drank it at home? After a couple of days, the wine became more mellow overall, and the taste was more complex than when it was freshly opened. It was delicious. Sake is best when it's freshly opened, but sometimes the balance is better after a few days Yes.
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まる先生
It has a fresh acidity when you open it, and after a few days, the acidity slips away, leaving an elegant fruity taste. right underneath
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