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.
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miz_hiro12
Flower yeast is used. Pleasantly floral and fruity.
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miz_hiro12
Made with Shirakiku, a fantastic sake rice. It has a robust flavor and sharpness.
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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.
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佐嘉特別純米
miz_hiro12
Probably special pure rice. Clean and gorgeous flavor.
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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.
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miz_hiro12
Gohyakumangoku is used. It is mild yet pleasant to drink.
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miz_hiro12
Made with Shiga's sake rice "Tamakae". Since we came all the way to the Kansai region. Served with chicken liver cooked at low temperature. The sake is not too rough for a sake with a 70% ratio. According to my research, a 4-pack bottle costs 1,400 yen. It's pretty cosy.
https://www.matsu87.jp/products/10000010087
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miz_hiro12
Stable flavor and clarity.
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miz_hiro12
I think it's 5 million stone. Limited to restaurants.
There are surprisingly few sakes that have both sharpness and umami.
Kamizo is definitely one of them.
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miz_hiro12
Made with Niigata's sake rice "Koshitanrei". True strong flavor.
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miz_hiro12
Kirameki Brilliant. It is made from Omachi in Okayama. Surprisingly astringent, and I got used to it after a while after opening the bottle. It may not have been that sparkling.
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