Ryota
Slightly fragrant ginjo aroma, beautiful acidity and smooth, smooth mouthfeel bring out a refreshing flavor with a refreshing aftertaste.
Japanese>English
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Ryota
Oragami, which is not fire-aged after pressing, is the ultimate food sake.
Fresh taste reminiscent of green apples, with a pleasant acidity that lingers and disappears nicely.
Japanese>English
Ryota
Sake Competition 2024 Gold Winner 🍶.
The ultimate food sake!
The aroma is reminiscent of melon and banana, and the finish is crisp with a refreshing citrus-like acidity. The use of flat polished rice gives it a crisp aftertaste.
Japanese>English
Ryota
It's not easy to find.
You can enjoy fine bubbles that rise smoothly and clear and transparent liquid color.
I wonder if it also has a sweet ...... refreshing fruit scent like muscat. ...... (gobsmacked). More sharp and dry than I expected. But there's also sweetness, acidity, and just a hint of bitterness in the distance. Complex, layered flavor.
Japanese>English
Kamonishiki亀の尾 荷札酒 純米大吟醸
Ryota
Kame-no-o" has a dry finish among the packaged sake. It melts softly, long and cleanly, and the energy of the unbred rice can be felt in the complex flavor and minerality.
Japanese>English
Ryota
Image of ripe fruit at the time of autumn leaves
Slightly acidic (freshly opened), then juicy with a mild umami like an autumn sake.
Light, but with depth and complexity.
It still has the crispness typical of Sentori.
Delicious!
Japanese>English
Ryota
I didn't know you could drink it in the lounge. This limited edition sake is made from rice polished to 55% Gohyakumangoku, brewed with Association No. 10 yeast, and then fire-aged in the bottle. It has a rice-derived aroma with a slight acidity followed by a mild sweetness, a gentle and refreshing white grape-like sweetness, and a round taste,
Japanese>English
Ryota
Freshly squeezed aroma and deep taste of sake yeast
Japanese>English
Ryota
This special junmai sake uses "Nagoriyuki," a Uruchi rice suited to the cold climate of Niigata Prefecture, as the base rice. The koji rice is "Omachi" rice polished to 55%.
The number of rice planted in Tokamachi, Niigata Prefecture, has been reduced so much that it is now called "phantom rice. This special junmai sake uses such a fantastic rice from Tokamachi, Niigata Prefecture, instead of "Koshiibuki," which is usually used for the kake rice, and has been stored at low temperature for about six months.
The sake is brewed with locally grown rice in Yamama, and is named "Yamama" only for the sake that is unfiltered and unfiltered, in order to realize the "ultimate taste" that the brewer, Yoshinori Takeda, seeks.
Japanese>English
Ryota
The elegant and delicate aroma, fine acidity, and freshness of direct pumping are the result of being made by a female master brewer.
A gorgeous aroma with a hint of fragrance and a gentle mouthfeel.
Japanese>English
ChuaiSparkling
Ryota
A sparkling, slightly sparkling sparkling wine that will make you feel the early summer of Chuai. The delicate bubbles created by secondary fermentation in the bottle using the same method as that used for champagne will spread in your mouth.
Japanese>English
Ryota
Yukimanzai is derived from a Zen word. This is a two year old Dewazakura Daiginjo. It is characterized by the fragrant aroma and rich, ripe flavor of Daiginjo.
It is a very elegant sake with a beautiful and gorgeous aroma and a sweet taste that cuts through smoothly.
The sake level is +5.
It is not difficult to drink, even though it is dry, but has a deep and mellow taste with a sharp and well-balanced flavor that is unique to Yukimanma.
Japanese>English
Ryota
It is super dry, with a sake degree of plus 15.
The rice used is Gohyakumangoku. It is the main sake rice used in the neighboring prefecture of Niigata, and produces a light, refreshing sake.
Although Gohyakumangoku tends to be too light, Kamikimoto has brewed a super dry sake that cuts through quickly while retaining its umami flavor.
Japanese>English
Ryota
Looks like a wine bottle
Junmai Daiginjo brewed with 50% polished Yamadanishiki rice
Elegant and fruity aroma reminiscent of strawberries and a clear taste,
Japanese>English
Ryota
It is very dry, but the fresh mouthfeel makes you wonder if it is really spicy as you down the drink, and a dry feeling that tightens your mouth comes later. It refreshes and tightens the palate, making you want to have both a snack and the next cup of sake.
Japanese>English
Ryota
The aroma is subdued and the taste is powerful.
Dry aftertaste.
Japanese>English
Ryota
Dense rice flavor, subtle sweetness, and refreshing acidity
In recent years, Harukaze has evolved in the way it brings out umami in a modern way, with an impressive rich flavor reminiscent of German wines with a slightly high sugar content and refined acidity.
Japanese>English
Ryota
I will have it with pear.
In addition to the usual sake koji, it is brewed using shochu koji (white koji), which has a strong acidity, so you can enjoy a sourness that is not typical of sake.
Japanese>English