miz_hiro12
Strong fruity. Polite sake.
Japanese>English
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miz_hiro12
I wondered what would happen if Tosatsuru, a mainstream dry rice brewer, brewed Akebono and Matsuyama Mitsui, two rice varieties that produce a relatively umami flavor.
It may be surprisingly well-balanced. The astringency is a little strong. It may not be suitable for those who like modern sake.
Japanese>English
miz_hiro12
A chaotic combination of Miyamanishiki, Yamae Nishiki, and Yamada Nishiki. Moreover, it is Yamahai. It has a strong lactic acid flavor and a fruity aroma. It is not suitable for light white sashimi, but would go well with yakitori and other dishes.
Japanese>English
miz_hiro12
It has been a long day, but the taste is as good as it gets.
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miz_hiro12
Made with Shiga's sake rice, Ginbukiyo. Surprisingly refreshing. But not too alcoholic and mild.
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miz_hiro12
Shiga's sake rice, Ginbukiyo, is used. Laughing Shiki is not to be missed.
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miz_hiro12
旨み強め。
miz_hiro12
It's a nice sake. Probably 530 yen for almost 1 gou of sake is inexpensive.
Japanese>English
miz_hiro12
Soft flavor and sweetness.
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miz_hiro12
The delicious taste of rice comes with a gun. It is matched with refreshing acidity.
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miz_hiro12
A classic that you won't get tired of drinking. Soft umami of Nakamichi.
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miz_hiro12
It is made with "Gohyakumangoku" and "Nihonbaru". Maybe it had been a while since the first sip, but it was a little bit tart.
Japanese>English
miz_hiro12
Akebono use. Sake that expresses umami by having a refreshing but long-lasting aftertaste.
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miz_hiro12
Kure's rice, Miki rice "Yatanishiki" is used. The balance of sweetness and spiciness changes from the first sip.
A cup that does not disturb your meal.
Japanese>English
miz_hiro12
Celebration use. Even though it's been quite a few days, it has a pleasant balance of sweetness and sharpness.
Japanese>English
miz_hiro12
It is actually Junmai (pure rice), although it is made from rice outside of the same category.
A pleasant sake that you don't get tired of drinking. It is too good to be true.
Japanese>English
miz_hiro12
Yamada Nishiki is used. The sweetness that is typical of Nagasaki.
Japanese>English