sakadaru.
It is clean and easy to drink, with a hint of sweetness.
Japanese>English
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sakadaru.
It had a gentle mouthfeel and a slight sourness.
It was delicious with sushi.
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sakadaru.
It had a nice sharpness and good mouthfeel.
We enjoyed it with grilled squid as a side dish.
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sakadaru.
It is dry to the palate.
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sakadaru.
It is fruity and refreshing.
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sakadaru.
At first, the sweetness and aroma spread and then there was a sharpness.
We enjoyed it with sushi.
Japanese>English
sakadaru.
Koshino Kagetora Super Dry Taste.
It was served with bonito sashimi.
Japanese>English
sakadaru.
Urasato Junmai Sake
Good to drink.
Japanese>English
sakadaru.
Ona Tokubetsu Junmai Shu White
It was served warm.
It had a subtle sweetness and sharpness, and was delicious with snacks.
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sakadaru.
The first time I drank it, I thought it would go well with meat and fatty meat, so I paired it with a bacon steak and it was great for me personally.
Japanese>English
sakadaru.
It has a good balance of flavors and is easy to drink.
Japanese>English
sakadaru.
Lunchtime drinking at Baigai and Daishichi.
Japanese>English
sakadaru.
It is a little out of season, but it was hot today, so it was OK.
The dry taste and good acidity are good.
Japanese>English
sakadaru.
It has a refreshing taste and is easy to drink.
Japanese>English
sakadaru.
I'm counting on the whelk shell.
Japanese>English
sakadaru.
Junmai Daiginjo [Kuo] Tankshori Nama Genshu
I pair it with aburi shime mackerel and it is delicious.
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sakadaru.
It was mildly dry and delicious.
It went well with the grilled Spanish mackerel.
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sakadaru.
Warmed up with Hokkien shells at Kitchen Hazuki in Ohtawara City, Tochigi Prefecture.
I got it.
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sakadaru.
It is served at kitchen Hazuki (in Ohtawara City, Tochigi Prefecture).
It is made by Watanabe Shuzo, known for "Kyokko".
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