It's a raw sake, but not too sweet, and you can still feel the alcohol. It is the perfect sake for today's main dish, bonito tataki. It's delicious. It has a high aroma. As you would expect from Hourai.
It's a special honjozo made with 55% polished rice.
I found a very tasty looking bonito seared at a nearby fish shop, so I served it as a side dish.
It has a mild aroma and is easy to drink with a clean and crisp taste.
It goes very well with bonito dipped in soy sauce with ginger and garlic melted in it. It was delicious.
This is the ideal nigorizake!
Not too sweet, but delicious!
Nigorizake is the kind of sake you want to drink at least once in winter.
This is the one for this year. It was the right choice.
Tasty Sake by the Wineglass Award 2020 Gold Prize
Fragrant and fruity. And sweet. Soft and easy to drink. Good cost performance.
We enjoyed it with dried fish ordered from Ito.
Limited edition of 1320 bottles.
It is a dark sake with 19% alcohol.
It has a rich sweet taste, so it is best to drink it well chilled.
The sweetness of the raw sake stands out, so it is more of an aperitif than a sake for a meal. Or before going to bed.
This is a mellow dry sake.
When you put it in your mouth, the mellow aroma and sweet taste spreads. It is crisp and dry on the palate. Today's snack was sashimi of yellowtail, avocado salad, and boiled Houtou. It was the perfect sake to go with all the dishes. It was delicious.
Limited edition of 1,800 bottles. Tasted and purchased at Hashimoto-ya. It has a fruity and gorgeous ginjo aroma and a full flavor. The sweetness is also felt well. It is delicious.
Today is Setsubun. We served it with seafood ehomaki.
The sake is made by polishing Yamada Nishiki to 40%, so it is very fragrant and has a good balance of rice flavor, sweetness and acidity. It is easy to drink.
The sake is colorless, clear, and beautiful. It is a Junmai Daiginjo, so we took a sip with high expectations. You can feel the flavor of the rice, and when it goes down your throat, it goes through your nose with a crispness.
The aroma is mild. It is refreshing and light. Like Kubota's Ginjo-shu, this sake is easy to pair with meals.
Today's snacks are steamed mussels with garlic butter and tai-meshi (rice with sea bream). Mentaiko (cod roe) and dried fish.
I felt that this is a sake that goes well with light meals as well as meals that are rich in flavor.
Watching the Forewing I borrowed from a friend 🎬
It is served with boiled sea bream.
It is soft on the palate and has a refreshing taste that only unpasteurized sake can have. It was a delicious sake with good flavor.
My son's first meal. This is the second bottle.
It is refreshing and light. It has a sharpness. The aroma is mild.
It is a sake that can be used in everyday life with any kind of snacks.
It was the first sake for my son's first meal.
KAGATOBI is one of my favorite sakes since I drank it on a trip to Kanazawa. It has a refreshing ginjo aroma and a smooth mouthfeel.
It's the first time I've had it. Precious sake.
What a luxurious sake.
It has a sweet and delicious taste like a fruit wine, fresh and delicious.
It is also good as an aperitif!
The owner's recommendation: Hanamura
Hanaup is a rare sake which was made under the unusual technical guidance of Mr. Takagi, the president of the famous sake "Jyushiro" in Yamagata. It is said to be a rare sake.
It has a good aroma and is fresh.
It has a sweet taste and can be drunk without any accompaniment.