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The usual Kurei
Meltingly sweet
matched with bonito tataki
Japanese>English
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rice and vegetables
Cold or green vegetable type
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It didn't go well with obanzai (it seemed to be a bit dull), but it went well with thick fried tofu, maybe with something oily.
Rough grains
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It is delicious with the full flavor of rice!
I drank Chochin Gold and Pink last week, but this one is the most popular.
It has a beautiful part, but it also has a complex flavor with Omachi-like qualities.
Japanese>English
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Shellfish such as scallion and shijimi clam would go well with this. I matched it with mussels. Light lactic acidity, light.
No aftertaste.
Japanese>English
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A little sour
Fairly firm
Japanese>English
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More acidic than the previous one
sourness
Slightly rice-grain-like when sharp
Japanese>English
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Rice-Uma, burnt caramel
Mild and refreshing on the palate
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Corked. The rice-uma is firm. Slightly acidic
Delicious!
Japanese>English
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Al-subscript
Firm
Dry
Rice sweet
Japanese>English
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a little bit of sweetness and a little bit of sweetness
Sweet, a little bit
Tempura fits
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Light and pea-like
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Junmai
Sweetness of rice, slightly tangy
Easy to drink
Good bitterness when it runs out
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Sweet, sharp, compact banana
after the sharpness, rough and nice
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It's a little sweet, but they say it's made to go with Nagoya rice.
I wonder if it's too hot or if it's too weak.
Japanese>English
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Too good. 20.8 degrees alcohol by volume, apparently.
I think it can be served cold, but I think it should be served cold.
Good as a food wine, good, I want to repeat!
I liked it the best in 2 days!
Japanese>English
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good, I want to make it into a can
the roughness is pleasant
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Pichi Pichi Banana
Durian? Not that it smells bad.
Japanese>English