Mild sweetness with intense fruity notes like ripe peaches felt in the first sip.
A moderate sense of gas leaves a slight bitterness.
This is so good!
Eiko-Fuji is delicious no matter what you drink.
Sake made to suit the Kaisen of the Seto Inland Sea
13 degrees Celsius
Apple and citrus-like acidity
Mild sweetness with a slight astringent aftertaste
Tokishirazu is a sake that has been slowly aged at a low temperature of 5°C for five years.
It is clean, neat, crisp, and dry. It has an image of blue and yellow.
I served it cold, but it could have been served lukewarm.
At Sushi Village in Kawasaki.
Nishi Shuzo of Kagoshima, famous for its shochu "Hozan".
It is refreshing and summery! and refreshing, just like summer!
Mild and gentle sweetness
Beautiful aftertaste
A gem brewed with the world's second oldest sake yeast, discovered in 1909.
First time on the palate.
It has a mild, gentle, sticky sweetness.
However, it is slightly sparkling, so it has a refreshing taste.
A super-sweet, melt-in-your-mouth sake made with sake that has been aged for two years as part of the brewing water.
Umai! Rich! I love it!
On the rocks with ice.
Goes well with mixed nuts.
Standing bar of the Naohiko Noguchi Institute located in Kanazawa Station.
We compared three types of Yamahai sake, which is synonymous with the name of the restaurant.
Miyamanishiki is my favorite.
Takashima Sake Brewery in Shizuoka, Japan.
100% Yamadanishiki from Naka Izu.
It is clean, dry, and dry.
It has a strong rice character and full-bodied flavor.