こまこめ
Sake in Tatebayashi City, Gunma Prefecture
［Memories of the Ryujin Sake Brewery]
Japanese>English
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こまこめ
Sake in Tatebayashi City, Gunma Prefecture
［Memories of the Ryujin Sake Brewery]
Japanese>English
こまこめ
Sake in Tatebayashi City, Gunma Prefecture
［Memories of the Ryujin Sake Brewery]
Japanese>English
こまこめ
Sake in Tatebayashi City, Gunma Prefecture
［Memories of the Ryujin Sake Brewery]
Japanese>English
こまこめ
Sake from Tatebayashi City, Gunma Prefecture
🌾Grain rice: 100% Yamadanishiki
Alcohol content: 16%.
Rice polishing ratio: 60
Mellow dry type
🍶The 🍶fish tasty pure rice is served with octopus in an octopus arabesque sake cup. I didn't know Ozeyuki also had this kind of flavor. I would like to try it with a variety of fish.
［Fish Festival 🐟1-③.]
Japanese>English
こまこめ
Sake from Suwa City, Nagano Prefecture
🌾Grain rice: 100% Suwa Miyamanishiki
Alcohol content: 15
Rice polishing ratio: 59
Named with the hope that people will drink it with the freshly spread blue sky."
🍶I am glad to drink it again this year. A bottle that reminds me of summer. I am grateful for its delicious taste.
Japanese>English
こまこめ
Sake from Niigata City, Niigata Prefecture
🌾Rice used: 100% Niigata rice
Rice polishing ratio: 65
Alcohol content: 12%.
Recommended temperature range: around 0-25℃ (on the rocks to room temperature)
Sake is not just for Japanese food anymore.
🍶It is moderately sweet and sour, perfect for summer when served cold.
［Fish Festival 🐟1-②.]
Japanese>English
こまこめ
Sake in Niigata City, Niigata Prefecture
［Memories of IMA🦪.]
Japanese>English
こまこめ
Sake in Niigata City, Niigata Prefecture
［Memories of IMA🦪.]
Japanese>English
こまこめ
Sake from Daisen City, Akita Prefecture
🌾Grain rice: Yamadanishiki
Rice polishing ratio: 50
Alcohol content: 16%.
Sake degree: +1
Acidity: 2.1
Sake with a refreshing aroma and a bright acidity and umami that complements food, especially fish.
🍶This is a memorable brand that brings back fond memories of the days when I learned the joy of selecting sake by examining it at a private liquor store. Everything was cool to me back then: the blue of the bottle, the cool and simple swordfish design, the stellar taste that I had never heard of before. I have just met it again in my collection of Akita🎆 sake, and it is still steely cool now that I've been drinking it for a while. The deep umami that sinks in delicious chilled.
It is 🦩"Tsuru" kore ③.
［The ninth brewery in the Akita sake focus period.]
［Akita Sake Series (2): Izutsuru Sake Brewery
［Fish Festival 🐟1-①]
Japanese>English
こまこめ
Daisen City, Akita Prefecture, Japan
🌾Grain rice: Miyamanishiki
Rice polishing ratio: 60
Alcohol content: 16%.
🍶It is also cool and refreshing. You can feel the acidity. It is light and dry. Even if you drink it at room temperature, it has a delicious aftertaste. Delicious.
［This is the ninth brewery in the Akita Sake Focus Period.]
［Akita Sake Series (2): Izutsuru Sake Brewery
［Thanks to a sake shop I hadn't visited in a while.]
Japanese>English
Kariho岩ガキ専用日本酒 Rock Oyster Lovers
こまこめ
Daisen City, Akita Prefecture
［Memories of Kariho]
Japanese>English
こまこめ
Daisen City, Akita Prefecture
［Kariho: Memories of Rokubune]
Japanese>English
こまこめ
Daisen City, Akita Prefecture, Japan
🌾Grain rice: Miyamanishiki, Gin-san
Rice polishing ratio: 55
Alcohol content: 16%.
🍶Refreshing and tight taste. Thinly oriented. Delicious cold and crisp even when approaching room temperature. Cool to the eye and pleasant for this season.
6" Kore ①.
［The eighth brewery in Akita's sake focus period.]
［Akita Sake Series 1: Kariho Sake Brewery]
［Thanks to a sake shop I haven't visited in a while.]
Japanese>English
こまこめ
Sake from Yokote City, Akita Prefecture
🌾Grain rice: 100% Miyamanishiki from Akita Prefecture
Rice polishing ratio: 55
Alcohol content: 15%.
This is a summer draft sake with "water" as its theme.
It has a strong flavor, but it tastes light. It is also cool to the eye. Delicious.
［This is the seventh brewery in the Akita sake focus period.]
［At a liquor store I sometimes go to.]
Japanese>English
こまこめ
Sake from Yokote City, Akita Prefecture
🌾Grain rice: Akita rice
Rice polishing ratio: 45
Yeast used: In-house yeast
Alcohol content: 16%.
Method of pressing: Tank shibori
Water used for brewing: Spring water from the brewery
Recommended temperature: ◎Cold sake ○Regular temperature
🍶I felt grapes for a moment. I thought I felt grapes for a moment, and then I drank it while savoring it. I thought I felt grapes for a moment and continued drinking, savoring the taste. It may have been my imagination, but in any case, it was delicious, with a good balance of sweet and spicy and umami.
［This was the seventh brewery in Akita's sake focus period.]
［At my first sake shop.]
Japanese>English
こまこめ
Kushiro City, Hokkaido
Good with 🍶tsubu.
［Kushiro's sake in Kushiro, Fukuji 16]
Japanese>English
こまこめ
Sake in Kushiro, Hokkaido
Kushiro Sake
［Kushiro's sake in Kushiro, Fukuji 15]
Japanese>English
こまこめ
Kushiro City, Hokkaido
Sake in a town with good fish is bliss.
［Sake of Kushiro in Kushiro, Fukuji 14]
Japanese>English
こまこめ
Sake in Kushiro, Hokkaido
I feel as if I have finished the preliminary study of Kushiro with this 🍶.
［Kushiro's sake focus period, Fukuji 13]
Japanese>English