中塚龍雄
As expected of Senkin. It has a lively flavor with a slight effervescence and a deep, yet smooth and clear taste. The acidity is also strong, and the taste is as if it soaks into the palate.
Japanese>English
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中塚龍雄
The first sake on New Year's Day was Ichiroman.
Junmai Daiginjo-nama sake is nothing but my favorite element. It is a magnificent sake with a rich, dense texture and smooth, lively, slightly sweet but thick.
Japanese>English
中塚龍雄
I'm not interested in anything other than nama-sake, and I'm not a fan of such hi-ire, so I'm thankful for the light nigori sake for about 1,500 yen.
I am not a fan of such sake, so I am grateful to have a light nigori for about 1,500 yen.
It has a mellow flavor, sweetness, and elegant smoothness.
Japanese>English
中塚龍雄
After all, sake is best when it is unadulterated and unfiltered.
This one is a little heavier and has a good Junmai sake quality.
Japanese>English
中塚龍雄
This sake is called "nouveau," which means that it is freshly brewed on the fourth day.
It is a little less vibrant than the other two, but it is rich and tasty without any twitchiness, as is typical of nama sake.
Japanese>English
中塚龍雄
Despite being inexpensive, at around 1125 yen, the sake tastes different, not to mention more delicious, than the fire-aged sake.
Although it has some nuances of cheap sake, it is lively and tasty enough to drink.
Japanese>English
中塚龍雄
Major sake makers are supposed to have the highest level of technology in Japan, but it is hard to find cheap sake.
They must also make expensive sake, but where do they distribute their sake?
This sake is one of the more expensive ones, priced over 2,000 yen.
It has a lively flavor and a certain amount of acidity and smoothness, as one would expect.
Japanese>English
中塚龍雄
As in any restaurant, I like hot sake with my meats.
I think the combination of the texture and temperature of the sake, which is quite dry, would be a good match for the meat.
Japanese>English
中塚龍雄
The unique aroma of the wooden vat and Yamahai makes it easy to pair with raw oysters.
Japanese>English
中塚龍雄
The corn is fried uncooked, so the center of gravity is light, and the sake is a combination of savory and sweet. It also goes well with the sweetness of the corn.
Japanese>English
中塚龍雄
Junmai, written "sea wind soil" and reads "seafood", is a pure rice. Its rice-like yet smooth texture certainly goes well with seafood.
Japanese>English
中塚龍雄
Sake with apple aroma is paired with kombu (kelp). This is also a draft sake with just the right amount of richness and amino acids to pair well with the dish.
Japanese>English
中塚龍雄
Pear and mozzarella are paired with a summer sake that offers refreshing acidity and freshness.
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中塚龍雄
Paired with three appetizers. This sake matches the sweetness of the figs and the acidity of the pickled vegetables, and you can feel both of them.
Japanese>English
中塚龍雄
It is a complete jackpot.
This brewery gives the impression of advanced marketing even though it often feels a bit dry and lacking in thickness and smoothness, a style of sake that is a bit old-fashioned.
Japanese>English
中塚龍雄
Sake with a fairly dry finish. Slightly sweet melon-like aroma that comes from the polished rice. A lingering umami flavor comes later. For the price, it may be quite good.
Japanese>English
中塚龍雄
It has the strength and classicism of Yamahai, with a lively and slightly old sake-like aroma, but it is a delicious sake. Yamahai is very good. It is good with sea urchin.
Japanese>English
中塚龍雄
It is as lively, juicy, and rich as a fresh sake. It is thick, soft and fresh. This is quite delicious.
Japanese>English
中塚龍雄
Hakkaisan, which I have not had for a long time. It has a light, dry Niigata-style flavor, but the activated carbon gives it a sharp, yet umami (flavor) taste. It is a model sake.
Japanese>English
中塚龍雄
The level of taste is so good for the price. It has a slight fizziness to it, and the quality of the sake is firm and rich, but quite sweet. I like sake that it is fresh. It's so rich you'd think it was cloudy.
Japanese>English