I say drink it in a wine glass.
Gorgeous aroma, sweet but not too sweet, tangy tip of the tongue, my favorite brand to savor slowly while watching my favorite movies and dramas.
An ace in the hole-traveling Dainogawa.
First of all, the aroma is good. Sweet rice sweetness with a touch of freshness.
On the tip of the tongue, a sense of sweetness? A pleasant bitterness on the side of the tongue. Not too clean, not too rich, just the right amount of salt 🙆🙆.
Made with underground water grown in the mountains of Wakayama, this sake has a refreshing acidity that is typical of summer.
It is characterized by its fruity aroma that spreads in the mouth.
It is made with Suzune as its ranch base, with a subtle pink color from pigment extracted from locally grown black beans and purple-black rice.
This gentle sake has a silky smooth effervescence and sweetness.
Masumi, one of the flagships.
I bought it for the first time and drank it with a sense of excitement.
It has the clear aroma and taste of Shinshu.
The attack is tangy on the tongue, with elegant sweetness, gorgeous flavor, and a really well balanced full-bodied flavor.
Junmai Daiginjo made from Yamada-Nishiki rice grown in-house and polished to perfection. This sake is stored at a low temperature in the brewery.
The sweetness, bitterness, and sticky richness make this a delicious sake.
This is a mellow sake that is a perfect counterpoint to the light, refreshing sake.
Brewed by a female toji, this sake is very gentle on the palate. There is no sharpness. It is refreshing, but has a mysterious mouthfeel with a deep, rich, alsoe-barrique, pushy feeling, and acidity.
No label on the bottle.
Hourai is a sake named after a place of eternal youth and longevity.
Since 1870, Hourai has been dedicated to making excellent sake, and is loved by the local people as Hida people's "Kei no Issei" sake.
It has won numerous awards at domestic and international sake festivals.
Milan, London, and Kura master.
It is rather refreshing with a hint of rice flavor and carefully crafted soul.
Using Yamadanishiki from Hyogo Prefecture and 100-year-old water from Mt. Hakusan, a sacred mountain, the sake is carefully brewed in the middle of winter and is free of any cloying taste.
The gorgeous aroma, which is only possible with non-junmai sake, also has a freshness to it.
I used to drink only junmai, but the recent alsobe has a refined finish that is different from the past and more like Yamada-Nishiki.
The rich aroma is unique to nigori sake, and it is tangy on the tip of the tongue.
The umami of Miyamanishiki, Nagano Prefecture, makes this the best food sake.
The "88" refers to the process of rice production, and the handprint expresses the confidence that the maker has put his/her heart and soul into it. This junmai ginjo is the result of raising the rice as if it were one's own daughter.
You can feel the mellowness and maturity of the carefully crafted sake.
This product is brewed with Yamadanishiki from Hyogo Prefecture, inspired by the origin of yeast No. 7 and the pretty flowers that bloom in the Yatsugatake Mountains.
The first sip is elegant, fragrant, and smooth, with a lightness that does not disturb the meal.
The fact that it is a food sake is also a wonderful sign of its strong spirit.
A surprisingly refreshing junmai ginjo.
It is best served well chilled in summer with edamame (green soybeans) on the porch, or with katsuo tataki (bonito tataki).