たく4
Fruity and dry, goes well with grated nameko mushrooms.
Japanese>English
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たく4
Real sake, the bitterness sublimates to deliciousness.
Japanese>English
たく4
The maturity of the sake is wonderful with both sweet and spicy flavors! (The picture is okra, excuse me!).
Japanese>English
たく4
I didn't know Takekizuru had this! The benefits of low volume aging, not as strong and smooth as it looks, but I was surprised to see the 20% alcohol content on the back label, but it is still mineral and soft on the throat, not harsh, mellow, soft and round, a wonderful sake!
Japanese>English
たく4
calming taste
Japanese>English
たく4
Fruity yet minerally, it can be served with grated nameko mushrooms or pickled wasabi.
Japanese>English
たく4
Ryuban Ryu Coiling, my favorite, fruity after about 2 days from corking, but the minerality remains the same.
Japanese>English
たく4
Nose fruity, fruity residual in the glass, but mineral.
Japanese>English
たく4
Utsunomiya Junmai Ginjo, too floral when first opened, was said to be a draw for sake lovers, but after two days, it was very nice, and as it approached room temperature, it had banana nuances and was very mineral on the palate.
Japanese>English
たく4
The aroma is minerally and fruity, but the taste is muddy (in a good way), and if the Ryu-Boing is a high-class ryotei sake, this one is easy for a casual izakaya to display in a fashionable way to attract girls and young people. This is not malicious comment but purely delicious.
Japanese>English
たく4
The name "Ryuban" comes from the imperial handwriting of Emperor Goyozei owned by the manufacturer.
Unlike the image of a dragon coiling, this sake has a fruity aroma like a Junmai "Dai" Ginjo, yet it is mineral and dry without leaving any sweetness on the palate.
Japanese>English
たく4
A rare sake from Yaizu, brewed with Yamadanishiki produced in Tojo, Hyogo Special A district, and Oigawa subsoil water. It has a fruity aroma even when chilled, yet it is light and minerally. Tasted with summer vegetable tempura of red bell bell pepper and eggplant, it goes well with them, delicious.
Japanese>English
たく4
My favorite, Raifuku Hatsushibori, a mineral junmai namaishu made from gohyakumangoku (five hundred million stone), and I had a glass of shakushina pickles to start the day!
Japanese>English
たく4
Super dry, minerally. My favorite.
Japanese>English
たく4
I felt that the Tokuho rice was more mineral than the Gohyakushi-rice Junmai, but when compared, the Tokuho rice is like a Chardonnay and the Gohyakushi-rice is like a Chablis.
I'm sorry if you also like wine and wondered what the comparison was. m(_ _)m
Japanese>English
たく4
Dry and minerally, but with a slight aftertaste of rice sweetness, it goes well with bamboo shoots with sake lees.
Japanese>English
たく4
Refreshingly minerally for a junmai ginjo.
Japanese>English
たく4
Dry and thick, looks good cold with simmered dishes.
Japanese>English
