Ryota
まるふく
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Ryota
まるふく
Ryota
Marubuku first shot
A challenging sake made with white malted rice that produces citric acid compared to the yellow malted rice often used in sake. A balance of sweetness and acidity reminiscent of freshly squeezed citrus fruits. It has a sweetness, but it is also sharp and refreshing on the throat. It also has a citrusy aroma.
Japanese>English
Ryota
すし家祥太
Ryota
すし家祥太
Ryota
すし家祥太
Ryota
Sushiya Shota
Taste beautiful and dry with no peculiarities.
Japanese>English
Ryota
Sushiya Shota
dry taste (e.g. sake, wine, etc.)
Japanese>English
Ryota
The Junmai Daiginjo label of Toyobai rice, used only by Toyobai, is eye-catching.
Fresh, crisp, raw sake, but the slight sweetness and umami of the Toyohai rice is irresistible!
Delicious!
Rice: Toyobai rice, 39% polished rice
In-house yeast Alcohol 15-16
Sake meter: -1 to +2 Acidity: 1.3 to 1.4
Japanese>English
Ryota
This might be my favorite.
Japanese>English
Ryota
程よく辛口
Ryota
crispy and dry
Japanese>English
Ryota
Two types of Junmai Daiginjos, they say.
Even though it is 17% alcohol, you don't feel it, lightness with acidity, soft umami, quite easy to drink!
Delicious!
Japanese>English
Kaze no Mori秋津穂 純米しぼり華
Ryota
Unfiltered, fresh, and bubbly.
Low alcohol at 13 degrees
Smooth sweetness and acidity like white peaches, with a touch of astringency in the latter half.
Japanese>English
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