miz_hiro12
Ehime's sake rice, Shizuku Ehime, is used.
Japanese>English
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miz_hiro12
Made of Omachi. Purchased when visiting Miyashita Sake Brewery.
Japanese>English
miz_hiro12
Sake rice celebrated in Kyoto is used.
Japanese>English
miz_hiro12
Limited to Sendai Station. Made with Gin-no-Iroha. Aroma, sharpness and umami.
Japanese>English
miz_hiro12
A camp-conscious drink.
Powerful enough to go well with meat. I wonder if the drinker will choose it.
Japanese>English
miz_hiro12
It is made from Gohyakumangoku. It is soft on the palate when it is first opened and becomes softer as time goes by.
Japanese>English
miz_hiro12
Not sure of the details...mellow flavor and gorgeous aroma.
Japanese>English
miz_hiro12
At the lounge of Hiroshima Airport. Made with Yamadanishiki.
Heavy flavor and gorgeousness.
Japanese>English
miz_hiro12
A blend of Miyamanishiki, Yamadanishiki, and Gohyakumangoku, it is quite easy to drink with a moderate alcohol content of 14% and a gorgeous aroma.
Japanese>English
miz_hiro12
Flower yeast is used. Pleasantly floral and fruity.
Japanese>English
miz_hiro12
Made with Shirakiku, a fantastic sake rice. It has a robust flavor and sharpness.
Japanese>English
miz_hiro12
祝使用。
miz_hiro12
Omachi is used. Oriki flavored.
Many of Kenkunichi's wines are sharp and sharp, but the use of Omachi gives the impression of a balanced type.
Japanese>English
佐嘉特別純米
miz_hiro12
Probably special pure rice. Clean and gorgeous flavor.
Japanese>English
miz_hiro12
Made with Fukuoka's sake rice, Yume-Ichikkai. It has a strong floral flavor, and while it goes down smoothly, it has a long, lingering aftertaste.
Japanese>English