hiro
As it says on the back label, I chilled it very well and had it in a wine glass 🎵.
Faint Ginjo aroma.
I can't get enough of the refreshing sourness 🤤.
It will go well with oily food and cheese👌.
Japanese>English
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hiro
In Kura Master 2020, it was ranked as one of the top 5 in the Junmai Daiginjo category❗.
This 2021 seems to have been brushed up even more. (From the back label)
It is made from 100% Yamada Nishiki grown by local Murata-san and polished to 40%.
It has a floral ginjo aroma rather than a fruity one.
It has a honey-like sweetness and a slight sourness at the end.
It's delicious.
I'd rather enjoy this sake on its own all the time than with food👍.
Japanese>English
hiro
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It seems to be
The aroma and taste of rice. Dry and sharp taste.
It's easy to drink.
Japanese>English
hiro
55% polished "Wakamizu" rice from Kanagawa Prefecture.
ACL 17~18 degrees.
It has a light fruity aroma.
After a firm sweetness, alcohol and a slight sourness come and it breaks quickly.
It's also very good 🤤.
It was a great match with the Namero-modo, which is salmon dressed with miso, cream cheese and chopped onion😁.
Japanese>English
hiro
Compare with Shinshu Kamehameha's Junmai Ginjo
It's still delicious❗️
This one is drier and lighter than the Kame-Wari.
You can drink it easily and the bottle will be empty in no time 🎵.
Japanese>English
hiro
Hitogochi" sake rice from Nagano prefecture is polished to 55%.
It is fire-retarded.
It has a refreshing fruity aroma with a moderate sweetness followed by a moderate sourness and a quick finish.
Well, it's delicious!
It's a perfect balance that you won't get tired of drinking❗️.
Japanese>English
hiro
It is made from 60% polished Omachi rice and 15 degrees alcohol.
It is unfiltered raw sake, but the alcohol is a little low.
Since it is an unpasteurized sake, no water is added.
It has a fresh fruit aroma and a bit of alcohol, and is dry on the palate.
You don't feel the weight of unfiltered undiluted sake very much, and after a good acidity, it breaks off quickly.
It can be paired with many different types of food ✨🎵.
Japanese>English
あねさん
Hello... I got this sake at a bar a while ago and fell in love with it's dryness. The liquor store near me carries Fukuda, but not the unfiltered Omachi... I want to drink it again.
Japanese>English
hiro
Aneesan-san
Hello ministry!
It's a good dry feeling.
I was lucky to buy it😁.
I hope to come across it again🙏.
Japanese>English
hiro
Kitashizuku, a sake rice from Hokkaido, is polished to 55% rice.
It has a fruity ginjo aroma with a faint scent of withered grass behind it.
On the palate, there is a good balance of sweetness and sourness.
At the end, I felt a unique aroma like withered grass or withered leaves. I felt it.
It's delicious❗️🎵.
Japanese>English
hiro
I heard that heart beauty = attempt.
It has an aroma reminiscent of apples, a dry mouthfeel, a slight sweetness and a delicious taste.
It goes down easily.
I had it chilled.
I want to eat tempura.
Japanese>English
hiro
It is a freshly squeezed, unpasteurized sake, but it feels light in a good way.
The aroma is a little alcoholic, but it is not a semedyne smell.
The mouthfeel is dry, but you can feel the solid flavor.
It's delicious~!
I think this is another sake that is easy to match with food, regardless of genre.
Japanese>English
hiro
Chiba's original sake rice "So no Mai" is polished to 60%.
It is fermented at low temperature for a long time and the production seems to be quite small.
It has a hint of honey and floral aroma.
It has a good balance of sourness and fruity sweetness with a good tingling sensation~.
I like it ♥.
It's not too sweet, so it will be easy to match with food✨.
I had this with firefly squid in olive oil and fried soaked eggplant.
It's the best 🤤!
Japanese>English
hiro
100% organically grown Gin no Sato.
The rice polishing ratio is 58%.
The aroma is just a little pear, young melon and muscat.
After a solid sweetness, a good acidity and a slight bitterness follow.
The alcohol content is 17 degrees, but you don't feel the alcohol so much and it's easy to drink 🥴.
It's good 😊.
Japanese>English
hiro
Finished off the night with a Haruka🌸.
Tasted as gorgeous as the label and delicious😊.
with seasonal bamboo shoots cooked in rice😋.
How can rice not go well with each other😁?
Japanese>English
hiro
I had it in a wine glass.
It tasted like cider, but was it my imagination?
It's still good 🤤!
Japanese>English
hiro
This is a super dry Daiginjo made from 100% Miyamanishiki.
It is slightly fruity and not too sweet and goes well with all kinds of food🎵.
Good with spring vegetable tempura👌
Japanese>English
hiro
It seems to be recommended to warm it up, but I had it cold in a wine glass.
It seems to go well with any kind of food, not to mention Japanese 🎵.
Japanese>English
hiro
It is a special junmai of 50% polished rice.
It has a crisp and clean dry taste.
The fruity taste is not felt, but there is a delicious taste.
It goes well with fatty sashimi ❗️It was perfect with sashimi of sea bream
It was a perfect match with sashimi of sea bream.
Japanese>English
hiro
This is a series of 100% Tajima-goriki horizontal axis. It is the first time for me😁.
I heard that strong rice is difficult to grow.
I will eat it immediately.
The ACL is 17 degrees, a little high, but the aroma is mild.
After the moderate sourness comes, the sweetness follows.
I like this balance.
I don't feel any miscellaneous flavors, I like this balance😋.
It was supposed to be just a sip but ⋅⋅⋅⋅⋅⋅ just one more glass😅.
It's still before noon ⋅⋅⋅⋅⋅⋅⋅⋅😋
Japanese>English
hiro
From brewing to label design, Tsunoda-san, the assistant brewer, worked on this challenging series✨.
The aroma is a little semedyne type.
The taste is also a bit alcoholic, but well balanced😊.
It's very refreshing and goes well with any kind of food.
By the way, I'm enjoying it tonight with some of the squid roe I received 😁.
Japanese>English
hiro
This is a limited edition product made entirely from Yamadanishiki grown in the Asaba area in western Shizuoka Prefecture.
The rice is also delicious in Shizuoka 🤤.
The rice is almost always consumed locally, so it's not widely available.
The taste is refreshing❗️It seems to be a melon production area? You can feel the melon.
I'm not sure if it's a good thing or not.
It's delicious 😊.
Japanese>English