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.
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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.
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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.
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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
中塚龍雄
A dense, sweet style typical of Mimuro cedar. It has a strong sweet flavor without the harshness of alcohol, and the alcohol content is rather low at 15 degrees. It is a recognition that some sake can be this good even if it is not a pure sake.
Japanese>English
中塚龍雄
It is dry and light like a honjozo. It is a light and crisp sake, typical of Niigata.
Japanese>English
中塚龍雄
Full-bodied style, fruity and easy to drink. This kind of sake is just plain delicious.
Japanese>English
中塚龍雄
It is a sake that is labeled as "dry" and is a pure rice dry sake, which is typical of Japanese sake.
It has the feel of a true Japanese sake.
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中塚龍雄
This sake is typical of a sake made using the traditional sake yeast yeast. The finish is quite dry and strong. Dense and rich.
Japanese>English
中塚龍雄
It is so sweet that it feels like a thick, powerful sweet sake, with the freshness and depth of rice typical of nama-zake. It also has a high alcohol content.
Japanese>English
中塚龍雄
A rich junmai ginjo, unfiltered, raw sake to go with the suppon nabe. It is a Hiroshima sake, so it has a great alcoholic and powerful taste. It is a little too spicy at times, but just right for suppon.
Japanese>English
中塚龍雄
After drinking fire-aged sake, it is a different experience to drink a draft sake. It is rich and fresh, with a lively acidity and no bitterness or braniness.
It is delicious.
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中塚龍雄
It has a unique bran-like aroma due to the fire-roasting process, but the sweetness is well preserved, making it easy to drink.
Japanese>English
中塚龍雄
Nama-zake from Kitayama, Kyoto. It is a junmai ginjo with a strong rice flavor style, rich and powerful, with a freshness and sweetness typical of nama-zake. It also has a nice thick texture.
Japanese>English
中塚龍雄
It is so strong and thick that you would think it was a fresh yeast. It has a powerful taste. Good with meat.
Japanese>English
中塚龍雄
It has a similar technique to that of "Kaze no Mori," a brewery that is good friends with "Kaze no Mori." It has a freshness by daring to leave gas in the bottle and is made sweeter, so it is easy for women to drink.
Even though it is fire-aged, it retains its freshness.
Japanese>English
中塚龍雄
This is delicious! The aroma of rice is strong only in Junmai, but it is rich and even slightly matured, with a sense of fullness, smoothness and juiciness.
Japanese>English
中塚龍雄
Recently, I have stopped accepting anything other than raw sake, but with this sake, I can even tolerate fire-aged sake.
It is very close to the original, with just the right amount of sweetness, richness, and acidity.
It was recommended to me that it would go well with sea urchins, and it certainly does.
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