す〜ぴんSweetness without peculiarity
Perfect for simmered dishes
Little aroma
I matched it with boiled fish and meat and potatoes
★★★☆☆☆☆
Japanese>English
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す〜ぴんIt is made with Sanke Nishiki, a sake rice unique to Nagano Prefecture!
It is far from floral or mellow.
It has no peculiarities and can be drunk at room temperature, lukewarm, or chilled.
It has a supporting role of a number 2 batter who is good at bunting, like a drifter, Nakamoto Kouji.
I paired it with fried chicken and pickled cucumbers.
I paired it with deep fried tofu and pickled cucumber.
Japanese>English
す〜ぴんUn-filtered, schwarziness.
The robust flavor and fruity aroma spreads in the mouth.
It is a good match with rich dishes.
I paired it with salted salmon and stewed chicken and bamboo, which is unique to this time of the year.
★★★★
Japanese>English
す〜ぴんSuper refreshing!
It also has a very slightly carbonated feel.
It seems to rinse out your mouth even with a rich snack!
I paired it with a hot eggplant with red pepper paste 🍆.
★★★★☆
Japanese>English
す〜ぴんSlight apple aroma
Good balance of flavor and acidity.
There is also a subtle sizzling sensation on the tip of the tongue.
It can be served with both crispy and crispy.
Serve with fresh onions today!
★★★★☆
Japanese>English
す〜ぴんJust the right amount of refreshment.
Enjoy the taste of rice
The best part is the unbelievable cost performance!
A little over 1,200 yen for a four-pack is very attractive!
It's not glamorous, so it goes well with all kinds of snacks.
★★★★
Japanese>English
す〜ぴんThe label says it is dry, but you can taste the sweetness.
Not as refreshing as Junmai.
It also goes well with lukewarm sake.
Pair it with pickled gyoja garlic in soy sauce.
It's a bit sweet like Junmai, but not as sweet as Junmai.
Japanese>English
す〜ぴんHitogokochi Junmai Ginjo from the terraced rice fields of Inakura
I look forward to this every year, but it is getting harder and harder to find!
The aroma is subtle and refreshing.
It has a strong rice flavor, yet is crisp and refreshing.
The taste is enhanced by the bitterness of wild vegetables, which is unique to Shinshu at this time of the year.
We paired it with Fukimiso (Japanese sweet bean paste), Wasabi leaf in soy sauce, Gyoja garlic in soy sauce, Salmon toba, and dried mackerel.
★★★★☆
Japanese>English
す〜ぴん山女
す〜ぴん爽やか
す〜ぴん芳醇
す〜ぴんRefreshing Taste
With kogomi (Japanese horseradish) and leaf wasabi in soy sauce
★★★☆☆☆☆
Japanese>English