It has a subtle ginjo aroma, a deep, rich flavor typical of Omachi, and an elegant sweetness like wasanbon. It can be enjoyed chilled with a meal or as a dessert.
Although it is a ginjo, the aroma is not too assertive, and the flavor and acidity are well balanced, making it a full-bodied, robust sake. It is ideal for those who seek a sake-like flavor. It is also delicious when heated.
Although it is a junmai daiginjo, it is not a sake with a gorgeous ginjo aroma, but rather a clean, refreshing sake with no cloying taste as a result of polishing the rice to daiginjo standards. It is a very beautiful sake, so please enjoy it slowly.
It has a milder effervescence than expected and is a bit cloudy, like drinking a clear, low-carbonated Ramune. The impression is that it would be better suited as an aperitif, but its refreshing taste makes it a good accompaniment to meals as well.
We received a bottle of Goryo Junmai Ginjo from a rare brewery. It has a fresh, fruity aroma, but it also has a deep, robust flavor.
It is a beautiful sake with sweetness, spiciness, acidity, and umami.
Although it is a summer-oriented ginjo-shu, it has a very robust flavor and a rich, umami taste. We recommend drinking it very cold.
The label is very summery.
It has a good balance of umami, spiciness, and acidity, so it is the type that goes well with meals. It is a little too weak for the current season, but I think you will probably discover more of its charms if it is served lukewarm.
I think this is a good bottle to keep on hand.
The wine has a fruity aroma reminiscent of grapes and a firm taste, which is balanced by a slightly strong acidity. The Taisetsukei is a wine that never fails to deliver.
Original [Kubittake] from Yokohama sake store Kissho. It is a collaboration with Shindo Sake Brewery, which brews Yamagata's Gazanryu, and is an al-soaked honjozo with 70% polished rice. However, it has a slightly low-alcoholic dry taste of 14%, which gives it a good aroma typical of Shindo Sake Brewery, and we think the CP is excellent.
A clear, dry special junmai with just the right amount of acidity. The hint of fragrance has a muscat-like aroma with a subtle fruity note. The aroma is mild, and it is the type that accompanies meals.
While bringing out the flavor of the rice, it is a refreshing sake with an understatement as a food sake. It is not the fruity type that is popular today, but you can enjoy the taste that is typical of sake.
The rice polishing ratio is a delicate 59%, a common ratio for Nagano sake. The aroma is mild, as is typical of Daisetsukei, with a slight gasiness. The slightly dry taste is probably due to the acidity. It has a thicker umami than the freshness that is typical of nama-shu.
It has a moderate ginjo aroma and a dry, crisp taste, making it perfect for a mealtime drink. It is a type of sake that you will never get tired of drinking, and is one that you should always have on hand.
It is a little shuffling when the bottle is opened, but there is no gaseous sensation when drinking. It has a slightly floral aroma, perhaps due to the character of the rice used, Morinokuma-san, and at first it has a full flavor with umami and sweetness. After a little time after opening the bottle, a slightly dry taste is added.
This is my first Morinokuma-san, so I think I need to test it a little more.
Immediately after opening the bottle, the aroma is subdued and the taste is smooth. Two days after opening the bottle, the sweetness and umami become richer and more robust. Taisetsukei is delicious.
It is a beautiful sake with a very elegant aroma, sweetness, and umami in harmony. It can be enjoyed as a mid-meal drink, an aperitif, or an after-meal drink for all occasions.