もはると
Watery, clean, dry and dry.
It has a clean, refreshing taste that does not interfere with the flavor of any dish.
Japanese>English
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もはると
It has a gorgeous aroma and full flavor that is typical of junmai ginjo. If drunk chilled, it has a cool, refreshing taste that will make you sweat. Recommended for midsummer.
Japanese>English
もはると
At first glance, the menu is a mystery: a set of senmai sashimi and a cup of garden warbler for 1,000 yen.
But when I paired them together, I was convinced. The senmai sashimi is served with sesame oil and salt, and the crisp, dry sake neutralizes the oil in the mouth. It also went well with the eel sushi served as an appetizer.
Japanese>English
もはると
When I asked the owner of the sushi restaurant for a sake that would go well with today's nigiri, he offered me this one, which was not on the menu. It was a perfect drink for early summer, with its acidity and refreshing taste.
It goes well with mainly white fish such as flying fish and rockfish. Although it is a junmai ginjo, it could be classified as a sake that is refreshing rather than a fragrant sake.
Japanese>English
もはると
This special junmai sake is made from 100% Sasanishiki produced in Miyagi Prefecture. To be honest, I did not have high expectations for the taste, as it is made from edible rice rather than sake brewing rice, but I was pleasantly surprised.
The flavor of the rice is brought out and it is delicious. The aroma is mild, making it perfect as a mid-meal drink. When I paired it with grilled swordfish, it neutralized the fat in my mouth.
Japanese>English
もはると
The mother-of-pearl inlay on the label gives it a luxurious look.
Junmai Daiginjo, unfiltered, unpasteurized, unpasteurized sake
Limited distribution "Nanayo" Polishing 50
The neck label reads, "A fresh and refreshing aroma produced by locally grown sake rice and our unique long-term low-temperature fermentation. The label says, "A clean, refreshing aroma produced by locally grown sake rice and our own long-term low-temperature fermentation.
With these specs and description, one cannot help but have high expectations. We can't help but have high expectations.
When I opened the bottle, I heard the sound of gas escaping. You can see air bubbles on the glass bottle cap and a slightly cloudy white color. The sweet aroma of koji (malted rice) passes through the nose, giving it a cool, refreshing feeling perfect for early summer.
Hmm? Reading the neck label carefully, it also says, "Grow sake/Store in a refrigerator to enjoy the changes in flavor. I see, I shouldn't judge whether I like it or not just by opening the bottle. Let's keep it in the refrigerator for a while to "grow" and drink it again.
Japanese>English
もはると
Sake-like flavor emphasized.
Goes well with salted oysters and fried oysters.
Japanese>English
もはると
Sweet, no lemon, you can eat 99 oysters without lemon.
Japanese>English
もはると
Nagano sake series.
Junmai sake with strong acidity.
Japanese>English
もはると
This is good. It is delicious.
Japanese>English
もはると
This is refreshing. Clear as water.
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もはると
Quite a habit. But good if you get into it.
Japanese>English
もはると
Clear as water.
Japanese>English
もはると
Dry with a deep koji aroma
Japanese>English
もはると
It is dry but has a lot of flavor.
Japanese>English
もはると
Sake-like sweetness and flavor of rice. Good balance of koji aroma.
Japanese>English
もはると
As I learned when I was getting certified as a sake taster, the dishes that go well with "mature sake," which is one of the four classifications of sake and mainly consists of old sake, should be rich in flavor, such as broiled eel or tsukudani (food boiled in soy sauce).
However, it is rare to encounter old sake, and most restaurants serve only new sake or hiyaoroshi sake made from rice harvested in the previous year.
But this place was different. The labels say "2020" or "Heisei 30," and they serve only sake bottled this year after several years of aging in the brewery, heated and served. The liquid has a slightly golden color and a mellow aroma.
The best dishes to pair it with are not light sashimi, but rather the fatty head of tuna with its rich flavor, or wild game such as wild boar, duck, or deer. And then there is the stir-fried squid and taro in a rich liver sauce. They go well together, don't they? Both the sake and the food asserted their individuality, and the battle was as fierce as ever.
Sashimi from the surrounding seas served with ginjo sake is fine, but sometimes it's nice to have something with a big punch like this.
Japanese>English
もはると
As I learned when I was getting certified as a sake taster, the dishes that go well with "mature sake," which is one of the four classifications of sake and mainly consists of old sake, should be rich in flavor, such as broiled eel or tsukudani (food boiled in soy sauce).
However, it is rare to encounter old sake, and most restaurants serve only new sake or hiyaoroshi sake made from rice harvested in the previous year.
But this place was different. The labels say "2020" or "Heisei 30," and they serve only sake bottled this year after several years of aging in the brewery, heated and served. The liquid has a slightly golden color and a mellow aroma.
The best dishes to pair it with are not light sashimi, but rather the fatty head of tuna with its rich flavor, or wild game such as wild boar, duck, or deer. And then there is the stir-fried squid and taro in a rich liver sauce. They go well together, don't they? Both the sake and the food asserted their individuality, and the battle was as fierce as ever.
Sashimi from the neighboring seas served with ginjo sake is fine, but sometimes it's nice to have something with a big punch like this.
Japanese>English
もはると
Fruity and moderate in flavor. I would recommend enjoying the sake by itself, apart from meals.
Japanese>English
もはると
Fruity and easy to drink. Clean taste.
Japanese>English