I thought the soft rice flavor was full, but I was impressed by the dryness and the crispness of the finish.
Serve with sashimi of Japanese anchovy, simmered fish balls, fried rice cake, etc.
A sensation that tickles the tip of the tongue, a light fruity mouthfeel with power in the mouthfeel.
It is hard to believe that this is a fire-brewed sake at 13 degrees Celsius!
Serve with chilled gizzard and pork ear, and salted tofu.
I used to drink it in the cold season, so I enjoyed it warmed up very much, but even when it is well chilled, it is a fine sake with a mature aroma.
Serve with homemade kombujime, ganmono dashi, salad chicken, etc.
I have full confidence in the brand name "Kido.
It has a clean taste with a light sweetness, but a hint of bitterness follows it, so you will never get tired of drinking it.
Although it is modest in its assertiveness, it has a sense of umami that rides firmly on the tongue, giving the impression of being an ideal food wine.
Served with chilled tofu with pickled celery, ganmono dumplings, and pickled squid
The acidity seemed milder than that of the black-labeled Yamahai Junmai.
As I was drinking it, one sip was empty.
Served with oshinko (pickles), salad chicken, and horse mackerel tataki with homemade sanmasuzuke (pickles)!
(In comparison with Tokusyu Junmai, the impression was clean and beautiful.
Naturally, it is fun to drink several sakes at the same time and feel the difference!
When well chilled, it was a fine sake with a soft sweetness and a refreshing taste.
As the temperature approaches room temperature, it seems to take on a syrupy heaviness, so it is best to enjoy it in small quantities after it has been thoroughly chilled.
I liked the way it refreshed the strong taste of the sauce, while leaving a cool aftertaste and a hint of sweetness, and did not forget to assert itself.
The sweet and sour taste is more pronounced and easier to drink when well chilled.
Serve with grilled chicken hearts, chestnuts, deep-fried tofu and simmered komatsuna greens.
The first impression is that the taste is refreshing, but the more you drink, the rounder and richer the rice flavor becomes.
Serve with chilled pork ear and pork guts, and pickled Chinese cabbage.
When well chilled, it is delicious with a full-bodied, sweet and full-bodied flavor that is full of vigor from its thick texture.
Serve with grilled gizzards