Slightly ginjo aroma. Mellow, unfiltered, unfiltered, raw sake with a strong umami flavor, dry but with a sweet taste.
It is a sake to be drunk at least once a winter.
Initial impression is quite sweet (sake degree ±0). The umami of OMACHI is certain👍.
If it is to be used as an aperitif, it would be better to pair it with dark dishes. I don't think it is suitable as an aperitif, but it can be served alone after a meal.
It's been a year. It's not particularly fizzy, but it has a cider-like taste with a persistent sweetness and sourness. It is easy to drink and delicious.
Hiyaoroshi remaining at this time of the year.
The rice is roughly polished to 80%. The first impression is of acidity. After that, a sense of transparency and the umami of the rice can be felt, and it is delicious. Aromatic and dry.
KAMENOMOTO is made from 100% Kame-no-o.
It is characterized by its crisp, dry taste with a firm sweet flavor.
Kame-no-o is expensive, so it is hard to afford, but this one is just under 2,000 yen for a No. 4 bottle, so it is within reach.
The rice is polished to a ratio of 50%.
It is fully fermented, which gives it the usual sharp, dry dry taste with added acidity and a sense of richness.
It can be drunk as a mealtime sake or on its own.
This is a limited edition sake made with Kami no Ho🌾 from the warmer climate of Shima.
I don't know how growing rice in a warmer climate affects sake rice (I don't get the impression that Shima is a rice farm), but I think it's an interesting experiment: ✨️
The taste is full-bodied, with a delicious sweetness that spreads across the palate. Very tasty sake 😋.
Light effervescence when opened. The lees particles are clearly visible in the cloudy sake.
The taste is rich and mellow. It has a strong acidity from a delicious sweetness.
The taste is deep, impressive, and delicious.
This is a nama-sake type of Takijimizu Nagare, which is also available in a fire-aged type.
It is fresh, fruity, dry, and smooth, flowing down the throat like water from a waterfall.
It is also very cost-effective at just under 1,500 yen for a bottle of No. 4.
Slightly ginjo aroma. After the impression of considerable acidity, the taste of rice due to the sweetness and lees can be felt and the complexity of the taste can be enjoyed.
The label color is said to be a reference to the theme fruit.
If I didn't care about the color, I would have thought it was pineapple with its sourness and sweetness, but the blue label means it is grape. If you think about it, it is indeed 🍇.