こまこめ
Kushiro City, Hokkaido
Good with 🍶tsubu.
［Kushiro's sake in Kushiro, Fukuji 16]
Japanese>English
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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
こまこめ
Sake from Kushiro City, Hokkaido
🌾Grain Rice: Hokkaido rice
Alcohol content: 14
Taste: Light
I have had this bottle for a while 🍶. I like the retro feel of the label and the taste, and the fact that it is surprisingly 14 degrees Celsius for such an appearance. Let's drink it at various temperatures. I drink it sipping it while remembering how happy I was when I received it.
［Kushiro's Sake Focus Period, Fukushi 12]
Japanese>English
こまこめ
Sake from Yokote City, Akita Prefecture
［Memories of Sakura]
Japanese>English
こまこめ
Sake from Yokote City, Akita Prefecture
🌾Grain rice: Akita Prefecture
Rice polishing ratio: 60
Alcohol content: 15% alcohol by volume
🍶This delicious sake has both a cool appearance and a robust flavor. It can be served at room temperature. Cute picture.
［Akita Sake Focus Period: 6th Brewery]
［Sake comparison 2/2]
Japanese>English
こまこめ
Sake from Yokote City, Akita Prefecture
🌾Grain rice: 100% Misato Nishiki
Polishing ratio: 50
Alcohol content: 15% alcohol by volume
🍶The sweetness and umami can be savored slowly. Aroma and lingering taste.
🌸"Sakura" series ①.
［Akita 🎆 Sake Focus Period: 6th Brewery]
［A-Sakura drinking comparison 1/2]
Japanese>English
こまこめ
Sake from Misato Town, Akita Prefecture
Release: June-July
🌾Grain rice: 100% Misato Nishiki produced in Misato Town
Rice polishing ratio: 55
Alcohol content: 15%.
Yeast: Kameyama yeast (brewer's yeast)
Like the spring water of Rokugo, it has a soft, subtle sweetness.
It has a full-bodied flavor and goes well with seasonal ingredients.
🍶 Slightly tangy. Refreshing when served cold. At room temperature, the umami is more pronounced.
［Akita Sake Focus Period: 5th brewery]
Japanese>English
こまこめ
Sake from Misato Town, Akita Prefecture
Release date: May-June
🌾Raw material rice variety: 100% Misato Nishiki produced in Misato Town
Rice polishing ratio: 55
Alcohol content: 15% alcohol by volume
Yeast: Kameyama yeast (brewer's yeast)
Serve crisp and cool in early summer, when rice planting is in full swing.
It has a sharp aftertaste and goes well with seasonal ingredients.
Slightly tangy. The faceted glass that somehow matches the impression of the rice on the label makes it look cool and fun to drink.
［Akita Sake Focus Period: 5th Brewery]
Japanese>English
こまこめ
Sake from Kushiro City, Hokkaido
🌾Precipitated rice: Ginpu
Alcohol content: 15% alcohol by volume
Rice polishing ratio: 60
Sake degree: +4
Acidity: 1.5
We want you to savor it slowly so that it will accompany you through your time. It is the kind of sake that makes you lose track of time."
🍶That's right. It is the kind of sake that makes you forget about the time and keep on drinking it. It is comfortable to drink and does not make a strong statement in a good sense.
［Kushiro's Sake Focus Period, Fukushi 11]
Japanese>English
こまこめ
Sake from Kushiro City, Hokkaido
🌾Grain rice: Hokkaido sake brewing rice, Ginpu
Alcohol content: 15
Rice polishing ratio: 60
Yamahai yeast and pure rice
The scarlet color on the label is the setting sun as seen from the Hashimai Bridge🌇.
At room temperature, it tastes calm and easy to drink. It is also delicious warmed up.
［Kushiro's Sake Focusing Period, Fukushi (10)
Japanese>English
こまこめ
Sake from Kushiro City, Hokkaido
🌾Grain rice: Hokkaido sake brewing rice, Ginpu
Alcohol content: 14
Polishing ratio: 60
White malted yeast yeast and pure rice
The name comes from "challenging something new".
It is characterized by 🍶 acidity. Refreshing acidity when chilled, and compelling acidity at room temperature. Pair with cheese from the town of Shiranuka, Hokkaido 🧀.
［Kushiro's sake emphasis period, Fukuji ⑨.]
Japanese>English
こまこめ
Sake from Shunan City, Yamaguchi Prefecture
🌾Grain rice: 100% Yamadanishiki
Rice polishing ratio: 55
Alcohol content: 16%.
［Memories of Harada]
Japanese>English
こまこめ
Sake from Shunan City, Yamaguchi Prefecture
🌾Grain rice: 100% Yamadanishiki
Rice polishing ratio: 60
Alcohol content: 16%.
The romance of chemistry and the taste of a long-established brewery combine to create a new kind of sake."
🍶Feels split and classical.
［Thanks for the gift.]
Japanese>English
HaginishikiHAGINISHIKI NO NIWA KASUMI
こまこめ
Sake made in Shizuoka City, Shizuoka Prefecture
Rice polishing ratio: 60
Alcohol content: 14%.
Sake meter: +5
Acidity: 1.5
Yeast: Shizuoka yeast New-5
🍶Cute picture. A light nigori that blends in with the design. The taste is very calm and relaxing. With Katsuo Bali from Yaizu.
［The Four Seasons of Hagi-Nishiki]
Japanese>English
こまこめ
Sake from Shizuoka City, Shizuoka Prefecture
Rice polishing ratio: 65
Alcohol content: 14%.
Sake meter: +3
Acidity: 1.4
Yeast: Shizuoka yeast
🍶 Well-balanced light nigori. Not too light and pleasant to drink.
［Hagi-Nishiki's Four Seasons]
Japanese>English
こまこめ
Sake in Kyoto City, Kyoto Prefecture
［Memories of Sasaki Sake Brewery]
Japanese>English
こまこめ
Kyoto City, Kyoto Prefecture, Japan
Rice polishing ratio: 65
Alcohol content: 15%.
🍶It has a gorgeous fireworks and deep blue exterior that you would like to cool down to a crisp. But it tastes great at room temperature. It is best to savor it slowly.
［Sake Fireworks Display 🎆 1st-4th]
Japanese>English
こまこめ
Sake in Asahikawa, Hokkaido
［Memories of Taisetsu no Kura]
Japanese>English