のりっく
The aroma is fruity and the taste is sweet and then semedyne. Although the alcohol content was 18 degrees, it was refreshing to drink.
We served gyoza, fried spring carrot and onion, sauteed vegetables and chilled tomato.
Japanese>English
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のりっく
It has an elegant ginjo aroma and a refreshing taste, which makes you drink too much.
The dish is seared bonito, sauteed new potatoes and onions with butter, and chilled tomatoes.
Japanese>English
のりっく
It has a fruity sweetness with a hint of bitterness afterwards. The expression changes with each sip, and you will never get tired of drinking it. The foaming sensation is pleasant, and it is a fun sake.
The bitterness is like the salt of the sea in Boso.
The dish is a cutlet of swordfish tuna with homemade tartar with mushrooms, tuna sashimi and soy milk tofu.
Japanese>English
のりっく
It has a fruity aroma, and when you put it in your mouth, it has a sweetness reminiscent of white peaches or cherry blossoms and the flavor of Yamada-kun. The bubbles are pleasant and the mouthfeel is refreshing.
Serve with cold shabu, sliced onions, macaroni salad, and cold tofu!
Japanese>English
のりっく
In no time at all, it's summer sake. It's been a long time since we've had a dry sake with a gentle taste. I love it.
Ate: sauteed squid, firefly squid, butter and soy sauce, white celery salad
Japanese>English
のりっく
It's squishy and full of flavor. I bought more because it was so delicious.
We ate sashimi, beef tataki, grilled sweet pepper, boiled potherb mustard and potato salad.
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のりっく
Yamada-kun 48% polish is a no-brainer. It is a very beautiful sake with a clean mouthfeel and a delicious rice flavor that follows you around. According to the endorsement, it is 48% polished after the town of Shiwa. I can't believe it.
We had assorted sashimi (sea bream, black sea bream, seared squid and golden threadfin bream), grilled deep-fried tofu, boiled leek, boiled potherb mustard and pickled ginger.
Japanese>English
のりっく
This sake was made by Yoshida Shuzo and a group of volunteer sake brewers. The liquor store had a bottle of 19 years old, so we chose it without hesitation. The acidity is strong, and then the umami comes through. It's good to get rid of the horniness of unpasteurized sake.
We had a carbohydrate festival with Shanghai fried noodles and sushi.
Japanese>English
のりっく
This is a rice wine from Kiku no Tsukasa. The ginjo aroma is clean and the taste is royal. The slight muscat taste is refreshing and you can't stop drinking!
Japanese>English
のりっく
Kame no o 100%, freshly brewed. It has a strong acidity and paired with bonito sakutome. I want to see its face after one summer.
As for appetizers, sauteed new potatoes, snap peas and maitake mushrooms with butter, steamed egg custard with maitake mushrooms, chilled tomatoes, sakutome with bonito, yogurt with frozen mango, blueberries and banana.
Japanese>English
のりっく
GW's second Manzaku is an orthodox daiginjo. It is made from 33% Yamadaho, 33% Watabe 2-go, and 50% Yamadanishiki. It has a good aroma and a refreshing taste.
It is served with hot tofu and tuna sashimi.
Japanese>English
のりっく
I wanted to match it with ayu fish, so I chose Shuwashiwa. It had a gorgeous aroma and fruity flavor, delicious.
Japanese>English
のりっく
At first sip, I thought it was clear but sweet, but as I drank more and more, the fruity aroma became more pleasant.
We served it with grilled eggplant, zucchini and bell pepper, sauteed JV grillers, and vinegared shirasu and cucumber.
Japanese>English
のりっく
It's not a good feeling that the good part of Aisan has been brought out. It has a rich and fruity taste with a strong aftertaste. The acidity and sweetness are well balanced, and I drank it all in no time.
The appetizers are hand-rolled sushi, eel, and boiled green peas.
Japanese>English
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It took me 5 minutes to open the bottle. It's alive and sizzling. The gorgeous aroma and the strength of the Omachi are a perfect match. The taste is as good as it gets even with strong drinks. Today's appetizers are bonito sashimi, thick fried tofu, pickled ginger and myoga, bonito sakutome and cream cheese.
Japanese>English
のりっく
Dragon sizzling at my housemate's request.
It was delicious with refreshing aroma and good balance of acidity and sweetness.
Ate with curry and rice
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のりっく
Spring sake from southern Iwate. It's perfect for cherry blossom viewing and has a taste that will keep you drinking. The moderate acidity is also good.
Today's dishes are simmered flatfish, sushi with mackerel, sashimi of sweet shrimp and sea robin, miso soup of shrimp's head.
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のりっく
I drank it last week and it was so good that I forgot to upload it. It has a fruity aroma, a refreshing taste, and a long aftertaste that is fun to drink!
Japanese>English
のりっく
We had a late dinner today. It has an endorsement that says it is wild and full of flavor, but my first impression was that it was not as strong as a nama-gara-shu and was easy to drink. The more we drink, the more we realize how delicious it is. I've drunk a lot of spring sake, but this is my first choice.
We had sashimi, beef tataki, pumpkin lentil and avocado.
Japanese>English
のりっく
Today we have a petite luxury Daigin Yamada-kun. It has a muscat aroma and a moderate sweetness, with a long aftertaste.
Today's dishes are yakitori (chicken wing and tsukune), grilled sweet pepper, chilled tofu and boiled spinach.
Japanese>English