It has a strong aroma of malt. It's easy to drink and goes well with meals.
But I think I like the last one better. It tastes better in a four-pack bottle.
White malt, oak barrels, what's the influence?
Why does it taste like this?
It has a sour aroma, and when you taste it, it has an aftertaste
like a plum wine. Is this the oak barrel?
Yamada Nishiki, or rather, the total taste is delicious.
Delicious from the first sip. The aroma of the aftertaste lingers, but
But a sake that doesn't drag is a different story.
It's a two-discount on Kubota's Senju 1800 yen price. It's a bit more than that. If it were sparkling, I'd buy it.
980 yen. The daily drink in. It is not sweet but spicy, and has no alcohol smell. It's not an appetite booster, but a daily drink. The Honjozo of the instrument is delicious, but I can't drink it everyday.
First of all, it is cheap and delicious. I wonder if it is cheap.
Raw sake. It has ginjo aroma and acidity. You can also feel the aroma of koji in the throat. It has a different aroma from Nagano's Alps yeast. It is not as spicy as Niigata. It is a Toyama sake, different from the Ginban and Tateyama of a few years ago. It's delicious, but I miss the tsukemono.
I couldn't say I wanted yellowtail, so I had yellowtail modoki.
Even if it is oily, it is refreshing in the mouth with sake. The goodness of Manotsuru
It is out.
After I finished drinking it, I saw that it said not to shake it, and I did shake it a lot. I thought it might have more flavor, but it was a refreshing strain.
It has a hint of koji aroma, no acidity, and is delicious.
It is a honjozo with the sharpness characteristic of Niigata sake. Amazing!
I don't know anything about honjozo.
I'm sorry. But it is delicious. It's like a musical instrument!