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
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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.
Japanese>English
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
中塚龍雄
It is not too heavy for a nama sake, and the finish is dry, but there is a lingering sweetness that lingers on the palate like amazake. However, it is not as lively as expected.
Japanese>English
中塚龍雄
Sake often becomes dry when it is heated, but otters are made sweeter and polished, so the aroma is high and the dryness is not noticeable, making it easy to drink. It is easy to understand that it is a popular flavor.
Japanese>English
中塚龍雄
Sake that has been fire-aged will lose some of its liveliness because of the strange alcohol taste and the emphasis on spiciness.
Even so, it is a beautiful and aromatic sake with a 48% rice polishing ratio.
Japanese>English
中塚龍雄
It has a lively freshness even though it is not a pure sake, and a rich flavor that is typical of the original sake. Smooth and delicious.
Japanese>English
中塚龍雄
It has a good old-fashioned taste like old-fashioned sake. I agree that it goes well with sushi.
Japanese>English