donkun
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.
Japanese>English
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donkun
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.
Japanese>English
donkun
Easy to drink with good mouthfeel.
Japanese>English
donkun
Crisp, light and dry. Fresh and delicious.
Japanese>English
donkun
A light, flamboyant dry sake with a hint of acidity. It is good as a food sake, and can be served cold, chilled, or warmed.
Japanese>English
donkun
At a tavern in Shizuoka Station ASTY.
Transparency and a hint of sweetness. I drank it with shizoka (Japanese soup) and it went well with it.
Japanese>English
donkun
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.
Japanese>English
donkun
A clear and beautiful mouthfeel. The aftertaste has a hint of sweetness and bitterness. The sweetness stands out when paired with a meal.
Japanese>English
donkun
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.
Japanese>English
donkun
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.
Japanese>English
donkun
Light bubbling sound when the bottle is opened.
The acidity stands out. Moderate sweetness. White wine-like.
Japanese>English
donkun
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.
Japanese>English
donkun
It has a bubbly taste. Slightly dry sake that is smooth and easy to drink.
Japanese>English
donkun
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 😋.
Japanese>English
donkun
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.
Japanese>English
donkun
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.
Japanese>English
donkun
Sparkling sake.
Clear, refreshing and fruity.
Japanese>English
donkun
Light and dry.
Dry and crisp on the palate. Fruitiness in the aftertaste. It is delicious. It makes you drink more and more.
Japanese>English
donkun
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 🍇.
Japanese>English
donkun
Super dry sake with a watery mouthfeel and a sharp cut. It has a subtle sweetness in the aftertaste.
Japanese>English