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Seiji ShiokawaSeiji Shiokawa

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The origins of the sake you've drunk are colored on the map.
Gunma
2(50%)
Tochigi
1(25%)
Fukui
1(25%)

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Seiji ShiokawaSeiji Shiokawa
Kuzuryu純米　ミニボトル純米
Kokuryu ShuzoFukui
alt 1
27
Seiji Shiokawa
The color is almost transparent. The aroma is that of rice, or perhaps there is no extra aroma. At room temperature, it is a bit spicier than Kuroryu Ichikyorai. When heated, it tastes more like rice. I drank it without any snacks, but it seems to go well with simmered dishes.
Japanese>English
Seiji ShiokawaSeiji Shiokawa
alt 1
15
Seiji Shiokawa
The color is almost transparent. The aroma is like rice and lactic acid bacteria. The taste is clean and light for a Tsuchida sake brewery. Today it is only sake and water, but it seems to go well with cheese and yogurt.
Japanese>English
Seiji ShiokawaSeiji Shiokawa
alt 1
10
Seiji Shiokawa
The color is a tinge of yellow gemstones. The aroma is like rice or lactic acid. The taste is, to put it nicely, umami, a little bit like an advanced version of Shintschida. It is best served with tofu.
Japanese>English
Seiji ShiokawaSeiji Shiokawa
alt 1
28
Seiji Shiokawa
I made homemade mizutaki and had it with Hououmida. The Hououmida nama sake itself had an apple-like aroma and was delicious. Whenever I had Daifuku, a Japanese sweet, it was delicious, but with mizutaki, hmmm? 😶.
Japanese>English

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