こんぺい
Sake rice: Omachi
Rice polishing ratio: 50
Alcohol Content:17
Yeast:-
Slightly yellowish
The sweetness is moderate with a strong sense of sharpness.
Sardine with ume plum paste
sashimi
Milt ponzu, etc.
Japanese>English
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Quite dry.
Japanese>English
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With sashimi at Yukikage.
Just right for Saturday morning.
Japanese>English
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Sake rice: Fu
Rice polishing ratio: 0.01
Alcohol percentage: 0.01
Yeast: Brewer's yeast
Japanese>English
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Sake rice:-
Rice polishing ratio: 55
Alcohol Content:16
Yeast:-
Pork shabu-shabu
BETTARAZUKURI
grilled sardines
pickled sardines
Shio-kara (salted fish), etc.
It is dry but has a mildness that is typical of hiyaoroshi (cold sake).
Japanese>English
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Sake rice: Yamadanishiki
Rice polishing ratio: 40
Alcohol content: 16%.
Yeast: Sake yeast
Houraisen's Sora is hard to find, and this is even more raw sake.
It has a cool black label that asserts that it is different from the white regular label.
After the gorgeous aroma, the sweetness spreads, but it quickly disappears and the acidity and spiciness come in a little later.
The sweetness quickly disappears, and acidity and spiciness come in the back of the mouth.
It can be served with oden, salted fish, kamaboko (fish cake), and persimmon with tofu paste.
Japanese>English
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It is not sake!
is a yuzu sake made with Koshi Masamune.
The aroma of fresh yuzu without heat treatment is extremely refreshing.
A sake to drink at the end of summer.
Japanese>English
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Sake rice:-
Rice polishing ratio: 60
Alcohol Content:16
Yeast:-
Kakuchi at Heizaburo
The aroma of rice is fluffy and well balanced.
It also has a sweetness.
Add carbonic acid to make it a highball.
The addition of acidity gives it a sweet and sour taste, giving it a summery feel.
A fun way to drink.
Japanese>English
こんぺい
Sake rice:-
Rice polishing ratio: 50%.
Alcohol content: 16%.
Yeast:-
Slightly bitter and sweet with a hint of acidity.
Gorgeous cedar aroma.
Delicious.
Japanese>English
こんぺい
Sake rice: Gohyakumangoku
Rice Polishing Ratio: 0.01
Alcohol percentage: 0.01
Yeast: Sake yeast
Japanese>English
こんぺい
Sake rice: Gohyakumangoku
Rice polishing ratio: 55
Alcohol percentage: 15.5
Yeast: Not listed
Cold.
It has been a long time since I have had a Kuroryu.
Excellent sharpness.
The aroma is good. It goes in smoothly.
It is very good.
Japanese>English
こんぺい
Sake rice:Not stated
Rice polishing ratio: 55
Alcohol Content:15
Yeast:Not listed
It has a sweet and sour taste with a summery sake feel. It has a slightly sour and sweet taste with a refreshing aftertaste.
It has a refreshing aftertaste and is good on a hot day.
Goes well with flat clams with sake lees.
Japanese>English
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20度
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At KARASU in Monnaka
As an aperitif
It has a sweet attack with a slight acidity and a refreshing finish.
Japanese>English
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Sake rice: 100% Omachi
Rice polishing ratio: 60
Alcohol content: 15%.
Yeast: Ajisai flower yeast
Japanese>English
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100% Omachi
17 degrees Celsius
Association No. 7
60％ (60%)
Slightly sweet and sour as the temperature rises.
Dried Hokke
ayu fish "Uruka
squid salted and pickled
asari clam butter
steamed persimmon
Japanese>English
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At Heizaburo's Tasting Space
With grilled clams
The sweetness and spiciness typical of Eiko-Fuji.
Although the temperature is low, the sweetness seems to linger on the tongue, but I can't tell without drinking it horizontally.
I will not know until I drink it horizontally.
Japanese>English
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Snowman one-cup bought at Niigata Products Museum.
Pick up a rocket from Tsukuba Expo Center.
It's room temperature, but it's dry, crisp, and easy to drink.
Nice weather and a one-cup drink.
It's perfect.
Japanese>English
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Nameko (nameko mushrooms), tofu with egg, salted shrimp, etc.
Although served at a fairly low temperature, the aroma is surprisingly robust.
As the temperature rises, a slight acidity can be felt.
It is good enough to be enjoyed chilled.
90cc 1050yen
Osaketo is a little expensive, so you may want to buy it directly from the store.
You may want to buy it directly.
Japanese>English
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At home drinking.
With sashimi, sesame yogoshi of kogomi, etc.
Quite fruity.
Japanese>English