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This is a strong acidity.
It has a sharp characteristic that is not found in many other brands, which is desirable.
I think it is similar to the fermentation found in Kagoshima and Okinawa brands.
Japanese>English
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It is said to be read as "yokobi-gaishin" (meaning "joyful person"). It was served cold, but it has a gentle flavor. It has a soft and well-balanced melt-in-your-mouth taste.
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A light drink that can be served as an aperitif or with appetizers. I wondered where I had seen the design before, but it was donated by the author of Natsuko's Sake.
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Mizubasho็ด็ฑณๅ้ธ
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The soft mouthfeel is followed by a dry, crisp taste.
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Sake from Kagoshima Prefecture, a shochu powerhouse.
It was easier to drink than the one from Okinawa, but the fermentation and the alcohol were more assertive.
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Daisekkeiๅญฃ็ฏ้ๅฎ
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Fluffy and gorgeous mouthfeel. The fruity flavor that has recently become popular stands out. It has the potential to become even more delicious when aged.
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Haginotsuyuๆฅใฎ่พๅฃ
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Fresh and soft spring-like mouthfeel.
The young sharpness is pleasant.
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Is this Junmai Ginjo? It has a freshness and deep flavor that makes you think, "What is this, a Junmai Ginjo? It may not be enough for those who prefer dry sake, but it is the best hit in recent years and a bottle that is sure to be a repeat customer.
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A great sake that does not interfere with food. Surprisingly good with green vegetables. Aged junmai sake that is still firm and crisp.
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A heavy brand with a slightly stagnant taste.
Junmai Ginjo with a light color.
It is characterized by a firm rice flavor as an aftertaste.
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Kokushimusoใขใทใช
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The sake's name "Moshiri" means "earth" in Ainu language. The label also features an Ainu design, which is pleasing to the eye.
It is labeled dry, but has a well-balanced, classic taste. I don't think it can be classified as either sweet or dry. Please enjoy it with local produce.
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Sake from the only sake brewery in Okinawa Prefecture.
Perhaps it is because of the difficulty of fermentation due to its location, but the aroma that leaves the mouth and nose is quite unique. It is so unique that it can be roughly classified into Okinawa (Reimei) and others. It may not be suitable for those who are not good at sake. It is quite sharp.
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Is it light with some acidity?
Beautiful golden color and pleasing to the eye.
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I had it hot.
I think it has a more balanced mellowness than cold sake. Cheers!
Japanese>English
้ท็็นๅฅ็ด็ฑณ
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It is served at room temperature.
It sounds appealing cold or warmed, the flavor changing with the temperature at which you drink it. It may be recommended as an aperitif due to its low habit of not interfering with meals.
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Hiokizakuraใฒใใใใ
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It is said that the color is deep because the rice is not filtered. It does indeed have a depth like that of green tea.
We recommend drinking it warmed.
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TAKUMIๅคงๅ้ธ
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It is not too fruity for a daiginjo, and is easy to drink for those who do not like such habits. It is an excellent type of sake that is not limited by season, cuisine, or situation.
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Koroใฒใใใใ
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Kumamoto is rich in natural water. Even tap water tastes good when drunk as it is. Kumamoto's sake, even if it is a variety of brands, seems to have a stronger sharpness than that of other prefectures.
This time, Koroh also has richness and fullness because it is a hiyaoroshi sake, but even so, it still has a sharpness that lingers. Personally, I am very much in favor of this Kumamoto sake.
Japanese>English
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This is one of the most famous brands of sake in Kumamoto.
Perhaps it is because there are several water sources nearby, but in a good sense, I felt that the water had a strong claim to the sake. The name is derived from the sacred mountain Aso. I prefer to drink it cold.
The original sake is sold only at the brewery.
Japanese>English
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It should be served at room temperature or cold.
As a sake brewery located in a water-rich area, it has a refreshing taste.
It is a sake to be drunk slowly with light appetizers.
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