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
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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.
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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.
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
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.
Japanese>English