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Ryota
Modern
The future from Edo's point of view, Edo kari
This is as fizzy as you can get!
Low alcohol at 11 degrees, sweet and sour muscat
Infinitely drinkable
Japanese>English
Ryota
Fresh aroma, good balance of sourness and sweetness
Easy to drink, I like it
Japanese>English
Atagonomatsu吟のいろは 純米大吟醸
Ryota
This sake is famous as the ultimate food sake
Gin-no-Iroha", Miyagi Prefecture's sake rice suitable for sake brewing
Low in amino acids (=light), the aroma is elegant, reminiscent of pears, and the palate gives the impression of fresh white peaches, with a lingering taste that changes to a slightly sweet flavor reminiscent of muscat.
The sweetness is addictive.
The taste is fuller and softer than the rainbow-colored labeled Oorigarami that I drank before.
Japanese>English
Ryota
Dessert sake, not dessert wine
This is a kijoshu made with 16-year-old Tenryohai sake instead of brewing water.
Although it is a kijoshu, the acidity is enhanced so that the rich sweetness swells and disappears quickly after swallowing.
Japanese>English
KamoshibitokuheijiEAU DU DESIR
Ryota
Betsuatsurae" is one of the highest quality bottles in the Kuheiji series! Betsuatsurae" means specially made to order. It has an exquisite balance of rich Yamadanishiki sweetness, elegant fruity aroma, and pleasant acidity.
Japanese>English
Ryota
Yamadanishiki produced in Yoshikawa
The density of the Yamadanishiki derived flavor is clearly felt, and after a glossy and impressive sweetness, the lingering taste fades out softly. There is a sense of wanting to enjoy it more.
Japanese>English
Ryota
辛口
Ryota
酸味
Ryota
Polishing ratio 40% Yamadanishiki
The modern term for Nanashitaru Nijukan is "Shizukusake. It is a costly and extravagant production method, and there was a superstition that sake breweries that produced this type of sake would go bankrupt. Ice aging is another feature of the sake brewing process. The sake is aged at a low temperature of -1 to -3 degrees Celsius for about six months, which allows the sake to mature more slowly than in the normal storage method, resulting in a rounded flavor with no corners. This method is a delicious way to preserve the fresh aroma and flavor of the sake before storage, while at the same time giving it a softness that new sake does not have.
Japanese>English
Ryota
After all, it's delicious.
Japanese>English
Aramasaヴィリジアンラベル
