Tatsuriki姫路城さくらこうぼのお酒 純米酒
赤兎馬
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Rice polishing ratio: 60
Sake made with yeast collected from the cherry blossoms of Himeji Castle, a World Heritage Site!
Rare sake!
✩4.5
Japanese>English
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大正の鶴限定直汲み 特別純米 無ろ過生原酒
赤兎馬
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Ingredient rice：Asahi rice
Polishing ratio: 60
A little fresh, acidic.
Slightly sharp!
✩4.0
Japanese>English
Fumotoi純米吟醸 しぼりたて生
赤兎馬
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Rice polishing ratio: 55
Rice used: Dewa Tsanzan
Sake degree: +2
Acidity: 1.5
Strong umami, good sharpness!
✩4.0
Japanese>English
ChiebijinLAPIN 純米酒
赤兎馬
.
Rice polishing ratio: 70
It's been a day since it was opened, so it doesn't have any pithiness!
The flavor is firm!
✩4.0
Japanese>English
赤兎馬
.
Rice polishing ratio
Koji rice : 50% Kake rice : 55
At a neighborhood yakitori restaurant,
A brand name synonymous with light and dry!
✩3.5
Japanese>English
Takijiman純米吟醸 備前雄町
赤兎馬
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Rice：Omachi
Rice polishing ratio: 50
Sake Degree: ±0
Acidity: 1.2
The strength is weak, but the balance is good!
✩4.5
Japanese>English
Kawanakajima Genbu純米吟醸 雄町 しぼりたて 無濾過生原酒
赤兎馬
.
Rice：Omachi
Rice polishing ratio: 55
Slightly sweet with a moist umami flavor!
✩4.5
Japanese>English
如空純米吟醸 雄町「酒屋万流」限定醸造
赤兎馬
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Rice：Omachi
Rice polishing ratio: 60
It is not powerful,
It is not powerful, but the umami can be felt moistly!
✩4.0
Japanese>English
赤兎馬
.
Rice polishing ratio: 55 %.
Rather refreshing!
I don't think it feels too spicy!
✩4.0
Japanese>English
Takijiman辛口純米 滝水流（はやせ）
赤兎馬
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Rice： Koji rice: Yamadanishiki 20% Kake rice: Gohyakumangoku 80
Kake rice: Gohyakumangoku 80
Polishing ratio: 60
Sake meter: +10
Acidity: 1.4
The best point is when the temperature drops a little from hot to warm!
✩4.0
Japanese>English
宮泉純米酒 火入れ
赤兎馬
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Rice polishing ratio: 60 %.
Slightly sweet,
Not fresh as it is fire-aged!
Weak acidity!
✩4.0
Japanese>English
赤兎馬
.
Rice polishing ratio: 60 %.
Slightly acidic.
It is good warmed up!
✩4.0
Japanese>English
赤兎馬
.
Rice：100% Bizen Omachi
Rice polishing ratio: 55
Slightly dry? Not so much Omachi-like, gentle flavor!
It became good when warmed up and cooled down!
✩4.0
Japanese>English
赤兎馬
.
Koji rice : 50% Kake rice : 55
Slightly sweet sake with a gentle flavor.
✩4.0
Japanese>English
赤兎馬
.
Rice polishing ratio: 60
Sake with a good balance of sweetness and acidity!
Slightly chili and pleasant!
✩4.5
Japanese>English
赤兎馬
.
Raw material rice：100% Wakamizu produced in Chita Peninsula
Polishing ratio: 65
Just the right amount of spiciness and acidity when heated!
The umami is also very strong!
✩4.0
Japanese>English
赤兎馬
.
Rice polishing ratio: 60
Aroma of rice!
It has a flavor that is more on the dry side of the crop.
It is also delicious warmed!
✩4.5
Japanese>English
Takachiyo純米酒 しぼりたて 無ろ過生原酒
赤兎馬
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Rice used: Miyamanishiki
Rice polishing ratio: 65
Sake meter degree: +19
Fully fermented, super dry Junmai-shu.
A punchy freshly squeezed sake! They recommend it for those who like dry sake!
Since it is "fully fermented and super dry," I tried heating it up and found the bitterness to be quite sharp!
✩4.0
Japanese>English
Amanoto美稲（うましね） 無濾過 純米酒
赤兎馬
.
Rice polishing ratio: 80
I asked the store owner what kind of sake to heat up!
I ordered a sake with a strong umami flavor!
The sake was hot and had a strong umami flavor!
The good feeling continued even when the temperature dropped!
The sake was unfiltered,
The price is also very reasonable!
✩4.0
Japanese>English
翠玉純米吟醸 亀の尾 ひとつ火
赤兎馬
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Rice used: Kame-no-o
Rice polishing ratio: 55
It has a smooth flavor and a good balance of acidity and sweetness!
✩4.5
Japanese>English