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Fruity and refreshing daiginjo
Chill the sake well, chill the wine glass, and enjoy it cool.
Oh, it is delicious!
Soft and light image
Low alcohol content
100% Omachi grown in Okayama Prefecture
Polishing ratio 50%50
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のの３
Slightly effervescent, which is rare for sake.
When poured into a flute glass, it softly bubbles and foam sticks to the glass.
It is lightly cloudy with some residual moromi.
The fact that it is not carbonated, but is instead the result of secondary fermentation within the bottle is a high point.
The taste is sweet and easy to drink with a refreshing acidity.
It is easy to drink with a sweet taste and a refreshing sourness.
Japanese>English
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This is the work of a young master brewer who has been improving on the theme of balance between sweetness and acidity.
It is sake but can be enjoyed like white wine.
Is it the mangosteen of the sake world?
I like it very much and the price is reasonable, but it sells out quickly and is not always available.
Japanese>English
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Daiginjo for summer only.
Please chill it in the refrigerator.
Chilled well and served in a chilled sake cup 🙏.
It is easy to drink and refreshing!
You can't help but drink more sake!
100% Omachi produced in Okayama Prefecture
Polishing ratio 50%.
Alcohol content 14-16%.
Japanese>English
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Uma! Strong flavor! And yet it is easy to drink!
Not too spicy, not too sweet, not too peculiar, but surprisingly strong in richness and umami.
Since it is drunk well chilled, it tastes refreshing and delicious.
It is best drunk chilled, not warmed up.
Japanese>English
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I finally opened the Daiginjo that I had carefully stored in the fridge.
It was too good to open even though it was a fresh sake😅.
It's delicious when it's well chilled and then warmed up a little before drinking!
It is mellow and has a nice aroma.
It has a rich umami flavor and is very drinkable, so it goes well not only with light Japanese dishes, but also with Western snacks.
Yamada-Nishiki" from Okayama Prefecture, 50% polished rice
Japanese>English
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KURANDO's Collaboration Sake Gacha
Junmai Ginjo made with 10% Hime no Mochi from Shinanomachi, Nagano Prefecture and sake rice from Nagano Prefecture
Refreshing acidity, low alcohol, sweet taste, easy to drink.
Unique flavor from the glutinous rice?
Polishing ratio 59
Japanese>English
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Purchased the freshly made 2023 version at the brewery.
It is easy to drink!
I was told it was sweet, so I chilled it well and served it in a glass.
The sourness and bitterness followed afterward, making it refreshing and delicious!
The yeast is "Saccharomyces tokyo Nakazawa" (^_^)long w
I wonder if that is why it is called "S.tokyo"?
Polishing ratio 55
Japanese>English
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The label is THE sake label, yet it tastes tropical.
Slightly sweet, with a fruity acidity and a lingering bitterness, it is, in my opinion, the perfect sake.
Maybe it's because it's well chilled and served in a wine glass? Delicious!
Japanese>English
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The Wakamizu version of Ryo was delicious, so I compared it with the Kinuhikari version.
I like Wakamizu better because of its aroma and fruity acidity.
It is a junmai ginjo, of course 😄.
It tastes better when it is slightly warmer than when it is freshly refrigerated.
Japanese>English
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Delicious tropical acidity
Fresh and thick.
I'm chilling it in the fridge and drinking it in a wine glass, and it's quite delicious!
This is a challenge sake by Ryo Kagiwada XI, and he has been improving it every year.
R4BY
Japanese>English
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Gorgeous aroma.
The crisp, not-so-dry mouthfeel matches the aroma, and it's delicious!
I love it!
Japanese>English
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It was kept standing in the refrigerator, so the oriole has settled.
When mixed, it becomes a light nigorigo.
It has a good aroma of ginjo.
It is soft and dry with a sour taste.
I used to dislike sake with acidity, but this is delicious.
Maybe it is because it is well-balanced with no miscellaneous tastes?
Japanese>English
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Gorgeous good smell!
Refreshing acidity? It has a sweetness, but it's understated and characterized by acidity. Maybe it's because it's chilled in the fridge and served in a glass?
It is refreshing and tastes like a good sake, not like a sake.
Made with Kawazu-zakura yeast. I would call it a Japan rice wine.
Japanese>English
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It is rather dry and refreshing. It has a strong flavor because it is a pure sake. A good sake with a strong flavor.
Best served with traditional Japanese food!
100% Miyamanishiki produced in Nagano Prefecture, 55% polished rice ratio, 17% alcohol by volume.
Japanese>English
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The cage was sunken, so I drank only the clear part.
It has a refreshing sweetness and is delicious.
When I mixed it with nigori sake, it turned into a mildly dry sake!
I feel like I'm getting something out of this sake that I can enjoy the changes.
Japanese>English
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Warm sake by pouring hot water in a cheese fondue pot and warming the sake bottle.
Cold sake is also easy to drink and tastes good.
It's interesting how it gets spicier as the temperature is raised.
It's also fun to have a conversation about what temperature you like.
100% Gohyakumangoku, 60% polished rice
Japanese>English
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It's Setsubun today, and I'm going to make hand-rolled sushi with fall-agari.
It is sweet at first with a spicy aftertaste and a strong umami.
It has a rich umami taste. It has no bitterness and has a strong body.
It seems to go well with simmered dishes and rich meals.
Japanese>English
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The coldest wave in a decade! It's cold!
Today, I poured hot soup stock from oden and sake into a sake cup and served it with dashiwari (soup stock).
This sake is dry and has a very strong flavor, but the combination of the dashi soup stock and the sake makes it even more delicious!
The hot dashi broth and alcohol made my body warm up!
I am so happy!
100% Gohyakumangoku, 60% polished rice
Japanese>English
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It has a mild acidity, a bit like a white wine.
The bottle looks like German wine, and I drink it in a wine glass, well chilled, and it tastes great.
It goes well with the oysters from Atsukishi, a tax return gift from last year's hometown, which finally arrived!
I'm so happy today!
Japanese>English