It's a flavorful, light, umashuwa type of taste that I think will become more popular in the future. Thank you for a cup of cukes in between transfers.
Light-matured old sake. Very mellow and gentle.
It was a drink that surprised me as it didn't have the distinctive old scent of old sake at all, and I rediscovered the new pleasure of sake.
As soon as you approach the glass, a gorgeous ginjo opens up, with a watery, clear taste and a crisp finish. A beautiful sake that is a model for Niigata. Thank you for the treat!
The other day, I visited the house of a senior who was a great friend of mine when I was a graduate student, and he makes everyone smile, Ziknow, awesome!
A joint project of 30 breweries in Akita, you can't hide your surprise at the quality of the sake that you can't believe it's 1800 yen... A beautiful Junmai Daiginjo with a rich aroma. It's the best.
I can't get enough of the taste of the omachi that fills my mouth, and it's one of the best things I've ever tasted, along with an entrée given to me by a good friend.
Specially Engineered Yamadanishiki 35% polished rice
The taste is so complete that the knobs get in the way... I'm impressed.
To be able to savor a drop of the finest in 10 minutes between transfers, Gransta Tokyo is terrifying...
1,650 yen / 90 mL
(No picture due to photo NG)
Slightly effervescent on the palate, soft ginjo aroma, a hint of acidity and umami that lasts all the way to the end, and a nice crisp finish while retaining the umami.
With jako-ten, a famous product of Ehime.
The palate was slightly fizzy, with a gorgeous ginjo aroma (banana, lychee), the umami and acidity rushed in from the hint, and it snapped with a mineral bitterness. It went well with fried food.
Just looking at the bottle makes you happy, a stylish bottle.
The faint scent of ginjo, the gentle mouthfeel, and just the right amount of rice flavor in a refreshing taste are all pleasantly pleasant, and the aroma is gentle, full, and clean.
This commemorative sake from my favorite brewery, Hanazumi Shuzo, has a very lustrous and elegant taste with a 35% polished rice ratio and a prize winning sake. It was the perfect drink to make a splendid toast.
It was a beautiful sake with a lingering aftertaste that fades beautifully like a watercolor painting, reminiscent of the fourteenth generation. It was a beautiful sake that was only made under the technical guidance of Mr. Takagi.
with homemade meat and potatoes
Fresh, slightly effervescent, with just the right amount of acidity on the palate, and a hint of bitterness on the finish. I have to take my hat off to Shinsei's ability to combine various flavors in a perfect balance. I want to drink it every day.
Today I had a kitchen sinker with an impromptu snack: avocado salmon yukke.
It has an exquisite balance between the gorgeous ginjo aroma and the unique deep flavor of Omachi. The aftertaste lingers beautifully in the aftertaste that is typical of the 14yo generation. Ah, delicious.