中塚龍雄
The once-hot sake I bought to go with the mackerel sushi had a slight aroma of being cooked, but the level was high, dry and somewhat light, but the rice flavor was properly expressed and delicious.
Japanese>English
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中塚龍雄
I've only been interested in nama-shu lately, but this is delicious. It is fruity like a junmai daiginjo, with little riceiness, and even though the alcohol is low at 13%, it is very drinkable without feeling like it. It is soft and smooth.
Japanese>English
中塚龍雄
This is a more elegant and clean sake with more polish. I prefer this one.
Japanese>English
中塚龍雄
A souvenir from Niigata. The sake was a draft sake, but for a Niigata sake, it was dense and heavy. It is strong, but still easy to drink without the characteristic aroma of hi-ire.
Japanese>English
中塚龍雄
While the sake has a slightly sweet taste, it still smells like it has been fire-aged.
I like it if it is this perfect, but it is hard to buy it when you know that you can drink it cheaply and deliciously if it is not fire-aged.
It is a wonderful sake.
Japanese>English
中塚龍雄
The taste has a unique impression of wine made with wild yeast because no yeast is used, and the taste has a strong lactic acidity only from the sake brewing process. It has a slightly matured feel and is in a good condition just before it turns sour.
Japanese>English
中塚龍雄
I heard that this brewery is really great, so I bought a bottle. It is a well-balanced bottle that is smooth without being cloying, not too polished, and has a decent umami.
Japanese>English
中塚龍雄
It has a fruity aroma and a sweet taste, but its dryness leaves a good balance on the palate.
The alcohol content is low at 14 degrees, so it is easy to drink.
Japanese>English
中塚龍雄
Pair it with rock oysters.
My favorite type of sake, rich, sweet and dark.
Japanese>English
中塚龍雄
These days I only drink sake that has not been fire-aged, but since the store is often not open on Sundays, I have a fire-aged junmai ginjo.
It is not about the sake brewer, but the fire-aged sake gives me a strong feeling in my stomach.
It seems to be too dry and suitable for hot sake, but I still prefer the raw sake.
Japanese>English
中塚龍雄
I'm not a big fan of fire-aged sake, but this is delicious. It is supposed to be a little sweet. A full, sweet and round sake.
Japanese>English
中塚龍雄
The sake has a slightly bubbly taste and sweetness, but with more transparency. The taste is due to the high polish.
Japanese>English
中塚龍雄
A sweet sake that is fresh and youthful but with a slight effervescence. A taste that is likely to be popular with young people and foreigners.
Japanese>English
中塚龍雄
Frozen Nama Sake. This technique does not really require heating, yet the sake can be enjoyed as it cools down from hibernation as it is.
Sake that is smooth and fresh.
Japanese>English
中塚龍雄
It has a slightly old bran-like aroma as if it were fire-roasted for an unfiltered, unpasteurized sake, and has a fresh but traditional sake-like flavor.
Japanese>English
中塚龍雄
It has a dry impression for an unfiltered sake and is quite dry. It has the umami of nama-shu, but it also has a sake-like flavor, so it can be served with a variety of foods. It should be paired with dry foods rather than creamy ones.
Japanese>English
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
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