yamahei
Juicy, soft and firm in the mouth. It is rich and lingers moderately. Delicious.
Japanese>English
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yamahei
Mimuro Cedar hiyaoroshi. The taste of Omachi comes through with a sense of maturity. The impression is quite more robust than expected.
Japanese>English
yamahei
It is bottled directly from the ogara-mi that was pressed in the traditional tank in the upper tank. The freshness and crispness combined with the mildness of the ogara-mi is a nice touch.
Japanese>English
Mutsuhassenv1116ワイン酵母仕込み
yamahei
Wow, I didn't know such a thing existed.
It is so fruity and has a strong acidity, as it is said to be made with wine yeast. If someone told me it was wine, I would have mistaken it for wine. However, the sharpness and lingering sweetness are typical of sake, and the collaboration between the two is very appealing.
Japanese>English
yamahei
It's delicious. I like Morishima after all.
Japanese>English
yamahei
I don't have to say it, but summer sake
Japanese>English
yamahei
Unfiltered unpasteurized sake from Shinshu Kamerei. Delicious.
Japanese>English
yamahei
Staggered postings. Nice. This is what spring drinking should be like.
Japanese>English
yamahei
It seems like every time I look at Eiko-Fuji's unfiltered, unfiltered, unfiltered, unfiltered, unfiltered sake series, I see something new...
I knew it was good. I like it.
I can't say enough about its complex flavor.
Japanese>English
yamahei
The opposite is a gutsy type. Akamazan.
Namazake with a sake degree of +10. Excellent sharpness.
Japanese>English
yamahei
Light and clear like water. Ginjo aroma and sharpness. Drink it cold like snow. Beautiful and delicious.
Japanese>English