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Secret recipe Yamahai. Good balance of sweetness and umami expands in the mouth.
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A sweet, gentle flavor that is pleasant on the palate, Ginjo-shu
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A little sourness, umami and sweetness. It is more gorgeous than Yamahai.
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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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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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Moderate acidity and spiciness with a pleasant, refreshing aftertaste.
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The sweetness and umami are slightly subdued, accented by a faint astringency.
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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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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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A little sourness at first, followed by umami spreading in the mouth with a refreshing aftertaste.
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Near Niigata Station: I compared three kinds of sake at Benkei's crying place. The sweetness and umami are well-balanced and pleasantly spread in the mouth.
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Near Niigata Station: I compared three kinds of sake at Benkei's crying place. The sweetness and umami are well-balanced and pleasantly spread in the mouth.
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Tsuru no Tomo Junmai, cold and warmed sake comparison. The clear, refreshing taste of cold sake becomes more pronounced when heated. The sweetness comes after drinking.
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It is hard to believe that it is 60% Abesilver, but the refreshing, deliciously spicy taste spreads in the mouth and sticks to the throat.
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A slightly deep sake with a sense of umami after one sip and a sense of depth after another sip.
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The sweet and delicious taste spreads in the mouth, yet it has a refreshing feel. It is also good as a heated sake. The restaurant's recommendation is understandable.
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