す〜ぴん
It really is as smooth as its name!
I tried it with a rich eggplant and minced meat tomato sauce 🍅, but it washed away the fatty taste, so it's dangerous because it seems to loop endlessly ⚠️
★★★★☆
Japanese>English
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す〜ぴん
So-called sake-like sake
Not only to be drunk cold, but also good to be heated.
Not recommended for those who like it flamboyant.
It's not recommended for those who like it gorgeous.
Japanese>English
す〜ぴん
Extremely clear, no bloating at all.
It feels like it goes down smoothly.
It can be served with a variety of foods, but it is a supporting role type that does not interfere with the flavor, so it would be good with delicately seasoned foods.
It would go well with sashimi and sushi.
I tried it with pickled cucumbers, and the saltiness really enhanced the flavor of the sake.
Plus
Japanese>English
す〜ぴん
It has a robust rice flavor, but does not leave much of a lingering sensation in the mouth.
Little aroma.
It is not overpowered by strong flavoring.
I paired it with pickled leaf wasabi in soy sauce.
★★★★
Japanese>English
す〜ぴん
Seasonal Rice: Miyamanishiki
Refreshing and refreshing
I prefer the usual Toyooka.
I prefer it with cold shabu-shabu pork and pickled cucumber.
I like it better with cold shabu-shabu with pork, pickled cucumber and rice-bran paste.
Japanese>English
す〜ぴん
Sweetness without peculiarity
Perfect for simmered dishes
Little aroma
I matched it with boiled fish and meat and potatoes
★★★☆☆☆☆
Japanese>English
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