obayo
It has a ginjo aroma and umami flavor, but it also has a crisp, clean feel to it. It is just right for drinking. I bought it at a standing bar at Mito Station and drank it at the hotel.
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Gin-no-Iro is produced in Miyagi Prefecture. A little sweetness and spiciness melts in the mouth in a well-balanced way.
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Warming up the standard dry sake makes it more palatable and expands its flavor.
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obayo
All-you-can-drink 120 minutes of Miyagi's local sake, and we drank 3 sakes in a row. A clear, deliciously dry sake.
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obayo
All-you-can-drink 120 minutes of Miyagi's local sake, and we drank 3 sakes in a row. Sake was clear, tasty, and dry, with a hint of spiciness.
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obayo
Secret recipe Yamahai. Good balance of sweetness and umami expands in the mouth.
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Secret recipe Yamahai. Good balance of sweetness and umami expands in the mouth.
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obayo
A sweet, gentle flavor that is pleasant on the palate, Ginjo-shu
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obayo
A little sourness, umami and sweetness. It is more gorgeous than Yamahai.
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obayo
The deliciously dry taste of rice spreads in the mouth. I wanted to try it with warmed sake.
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Akita Komachi, sake Komachi? I wanted to drink it with warmed sake.
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Immediately Tsume Hi-iri Ginka Dry Junmai Sake
A little bit sweet at the first sip, and then changes to sweetness according to the food.
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obayo
Akabu Junmai Ginjo is the first thing you should try when you come to Morioka. The first sip of Akabu Junmai Ginjo is a pleasant taste with a moderate sweetness and umami spreading through the mouth. We enjoyed it with a bowl of kaisen-don (fresh seafood on top of rice) and hirumeshi (rice cooked in the sun).
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obayo
Moderate acidity and spiciness with a pleasant, refreshing aftertaste.
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obayo
The sweetness and umami are slightly subdued, accented by a faint astringency.
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obayo
Comparison of 3 kinds of Akita's beautiful sake. Hirasen Marubi. A perfect mix of sourness, sweetness and umami.
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Comparison of 3 kinds of Akita's beautiful sake. Yamamoto Dodoshi. Sexy Yamamoto yeast. Spicy and acidic, clean and sharp.
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Three kinds of Akita's beautiful sake Takashimizu Ushisanzoku. A little sweetness and a light acidity, they melt in your mouth. It goes well with ham.
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obayo
Kawabata Sakenabitei in Akita. A-Sakura super delicious dry. It has a little sourness and dryness, and the umami taste rolls around in the mouth and comes slowly. Mackerel stewed in miso goes well with it.
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obayo
A little sourness at first, followed by umami spreading in the mouth with a refreshing aftertaste.
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