yuryur
I had purchased this sake when I passed through Maebashi city by train before. It has a slightly sweet aftertaste, but is refreshing and easy to drink. It is light and easy to drink. I would like to buy a four-pack next time.
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yuryur
At an eel restaurant on a trip. It is crisp, elegant and dry, and goes well with eel. Many of the sake we met in Nara were from the Nara Toyosawa Sake Brewery. A good match.
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yuryur
This is the second restaurant I wandered into on my trip.
Since I was in Nara, I wanted to have a drink at Kaze no Mori.
When I saw that they had sparkling wine on tap, I ordered it. The refreshing taste made me drink more without any snacks at all.
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yuryur
The second cup, also at the restaurant where I was traveling. Junmai Ginjo, a limited time only, fire-aged sake. Light flavor for an unfiltered sake. It has a good amount of acidity.
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yuryur
At the restaurant where I was traveling. Perhaps it is because the store only sells sake made by the Nara Toyosawa Sake Brewery, but a cup of this sake is inexpensive at 350 yen!
The sake itself is a junmai (pure rice). You can drink it without hesitation.
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yuryur
This was also served at an izakaya (Japanese-style bar) I entered on my trip. It is a pure rice made from 100% Yamadanishiki produced in Nara Prefecture. It has a crisp mouthfeel with a sour taste.
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yuryur
At a restaurant I wandered into on my trip. As this sake is only available at special dealers, my expectations were high!
As expected, the taste was thick and rich. It goes well with the wasabi-flavored potato salad, which I had for the first time. Quite delicious.
Japanese>English
yuryur
At the tavern of your dreams. The slight scent of cedar is refreshing.
Japanese>English
yuryur
Sake from Kuriyama-cho, Hokkaido, which is not often seen. The first sip was light, but the more you drink, the more robust the flavor becomes and the more you can enjoy its junmai-like character.
Japanese>English
yuryur
This nigori sake had been sitting in the refrigerator for several months after purchase. The separation was so great that I mixed it well and opened the bottle.
I thought it would be easy to drink while the acidity was strong, but after a few minutes of opening the bottle, it had already solidified in the bottle. After mixing it well again, it became thick and coarse like amazake, and the acidity was not felt that much anymore.
This is an interesting nigori sake that changes in flavor as time goes by. It may be hard to find a nigori that is this thick and coarse.
Japanese>English
yuryur
Another sake bought at a brewery in Shodoshima.
It has a clean yet robust flavor. I've only had two different kinds of sake from the Shodoshima brewery, but both are robust and perhaps this flavor is what makes them so special. I would like to try the other one again.
Japanese>English
yuryur
Purchased at Shodoshima Shuzo, a brewery on Shodoshima. I chose Junmai (pure rice) from the many varieties available.
It has a very robust flavor with a hint of acidity. It is very drinkable. Along with the chicken we happened to purchase today, we ate and drank Kagawa Prefecture's products.
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yuryur
Purchased at Okayama Station on the way back from a trip. Omachi is famous in Okayama. This junmai ginjo brewed with rice from that region has a viscous but light aftertaste with a hint of ginjo aroma and is very easy to drink.
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fukuchane
Okayama doesn't have any "corel" sake, but on the contrary, all of them are good.
After Gozenshuu, I guess...
After Gozenshu, is sake the next best thing?
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yuryur
Cold (room temperature) Yoshinogawa for a body chilled by the cold rain. The dry taste is good. Enjoy the downtown atmosphere at a popular izakaya (izakaya is used for various filming purposes).
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yuryur
First time in Gunma Prefecture. It is made from 100% Maikaze sake rice produced in Midori-shi, Gunma Prefecture. It is not so heavy and easy to drink. It has a slight ginjo aroma. I am drinking it with tsumemina, but it would be good as a food sake as well.
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yuryur
It was on sale at a local supermarket, which was unusual for me, so I bought it immediately. When I opened the bottle, I heard the sound of air escaping. The taste is very easy to drink, with a sour but firm body. Delicious!
Japanese>English
yuryur
Unlike Dewazakura's "Dewazanzan Birthday Commemoration", which is also made by Dewazakura, it tastes lighter when chilled. When the sake is cooled down to "chilled" temperature, the junmai-like character comes out, and I prefer this one.
Japanese>English
yuryur
At a familiar corner bar. It tastes easy to drink even though it is a Yamahai.
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yuryur
At an eel restaurant. When we were allowed to taste it with a sake cup, which we were told is quite different for different tastes, we found that the sourness and slight bubbles certainly gave it a peculiar taste.
When we drank it in a glass, the more we drank, the less peculiar it tasted, and the lower the alcohol content, the more robust the flavor was. When I asked for a refill, I was surprised by the owner of the restaurant. It is also a good marriage with eel.
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