中塚龍雄
Nama-shu is delicious after all. If it is an unfiltered, raw, junmai daiginjo, you can hardly go wrong with it.
This sake is rich and sweet. And you can buy it for less than 2,000 yen.
Japanese>English
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中塚龍雄
After all, fire-aged sake is quite difficult to find.
It tastes like old-fashioned, old-timey Yamahai, pickled, heated sake.
Suitable for hot sake.
Japanese>English
中塚龍雄
I didn't realize that a junmai ginjo sake for less than 2,000 yen could be so delicious. It is delicious with a rich, thick sake quality and a lively, raw flavor that is typical of Yamahai.
Japanese>English
中塚龍雄
Lately, I've been so biased that I can't even think of anything else that tastes good other than nama-shu, but this sake is fire-brewed but doesn't have that unpleasant dry feeling of alcohol.
It is smooth, rich, and powerful.
Japanese>English
中塚龍雄
This sake is often used at ryotei (Japanese-style restaurants) and ryokan (Japanese-style inns) in Kyoto City.
When I tasted it, I felt a strong alcohol taste, but when I drank it later, it was a wonderful sake with a dense sweetness and moderate smoothness.
Japanese>English
中塚龍雄
The taste is dry and alcoholic.
It seems to have an umami taste as if it were organically grown.
Japanese>English
中塚龍雄
Sake with a strong dryness for a nama-shu. It has a lactic acidic aroma that could be from a sake yeast yeast or something, and it is dry with a hint of alcohol.
This is delicious in its own way.
Japanese>English
中塚龍雄
Slightly refreshing and light sake. It is fresh, smooth, and easy to drink.
A springtime sake that is still delicious as it should be.
Japanese>English
中塚龍雄
As a special junmai, this sake is quite tasty if it's unpasteurized. I don't know much about Fukuoka sake, but it's also refreshing and good for temakizushi.
Japanese>English
中塚龍雄
I paired it with ehoumaki and oysters.
The sake of this brewery, which produces sake with a high rice polishing ratio, has a rice flavor and a bran-like smell, and is rich and powerful.
Japanese>English
中塚龍雄
I have always liked Izumo Fuji, but this Junmai Daiginjo unfiltered raw green sake lacks a little liveliness and strength. I would like to see a little more sake power.
Japanese>English
中塚龍雄
This is the raw sake you are looking for. This is the highest level of sake, so fresh and dense that it feels lively and slightly effervescent, but not heavy at all.
Happiness at a price in the 2000 yen range.
Japanese>English
中塚龍雄
A very beautiful sake. It has a fresh and lively sensation, but it is too beautiful to be served with rich unodami or crabmeat. It needs a little more punch.
Japanese>English
中塚龍雄
It has the taste of so-called "fire-roasted" sake, but you can feel the flavor of carefully crafted rice. It also has a sense of maturity after a few days.
Japanese>English
中塚龍雄
After all, fire-aged sake has a strong impression of dryness with a hint of alcohol.
The hiyaoroshi sake may be getting old, but it is a dry sake with little umami.
Japanese>English
中塚龍雄
Pair with a seafood bowl of rice topped with salmon roe, large fatty tuna, and sea urchin.
Naohiko Noguchi Institute is a rich and strong sake. It is dry and firmly rich. Best with strong pickles like Nara pickles.
Japanese>English
中塚龍雄
Very fruity and juicy. I like this kind of sake, with its lively and acidic taste, which is typical of nama-zake.
Japanese>English
中塚龍雄
This one is also fire-aged, but this one tastes like it was fire-aged. It lacks fruity, spicy and alcoholic taste. It is light.
Japanese>English
中塚龍雄
I prefer to write about sake that is not fire-aged, but even if it is fire-aged, I feel that there is such a delicious sake.
It is punchy, sweet, and very tasty.
Japanese>English
中塚龍雄
Wine for eel? Sake? So we put it into practice.
The strength and heaviness of the Yamahai of Tetorigawa, combined with the richness of autumn, gave it a strong umami flavor, which went well with the eel.
Japanese>English