あさりんご
Rice (domestic), rice malted rice (domestic), brewers' alcohol, rice used: domestic sake brewing rice 100%, rice polishing ratio 55%, alcohol content 15.5
It has a subtle acidity and a robust flavor.
Kuroryu is delicious!
Japanese>English
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あさりんご
Rice (domestic), rice malt (domestic), brewer's alcohol, rice polishing ratio 60%, alcohol content 15%.
Sake with a refreshing flavor at room temperature.
Japanese>English
あさりんご
Rice (domestic), rice malt (domestic), brewing alcohol, 65% polished rice, 19% alcohol by volume, 500ml
It was freshly squeezed with a pleasant aroma and a refreshing taste.
Japanese>English
あさりんご
Rice (domestic), rice koji (domestic rice), brewers' alcohol, rice polishing ratio: koji rice 55%, kake rice 60%, alcohol content 17%.
Dry sake!
Japanese>English
あさりんご
Rice (domestic), rice koji (domestic), 100% Akita Sake Komachi, 40% polished rice, 16% alcohol by volume
A refreshing ginjo aroma and a rich flavor! Tasake is delicious!
Japanese>English
あさりんご
Rice (domestic), Rice Koji (domestic), 100% Yamadanishiki, 65% polished rice, 15% alcohol by volume
It has a slightly golden color and a rich umami taste! We had it warmed and at room temperature.
Japanese>English
あさりんご
Rice (Aomori Prefecture), rice malted rice (Aomori Prefecture), 100% Aomori rice, 40% polished rice, 16% alcohol by volume
It was a delicious sake with a wonderful aroma, with a sour taste and a faint fizzy feeling in the mouth and on the nose!
Japanese>English
あさりんご
Rice (domestic), rice koji (domestic), white malted rice, 100% Gohyakumangoku rice from Eiheiji-machi, Fukui Prefecture, 55% polished rice, 15.5% alcohol by volume.
It has a refreshing acidity and a clean aftertaste.
Japanese>English
あさりんご
Rice (domestic), Rice Koji (domestic), Polishing ratio 55%, Alcohol 14-15%, Yeast used: natural Ookusu yeast
We had it at the recommended room temperature. It is a sake with a subtle acidity and a robust flavor 🍶.
Japanese>English
あさりんご
Rice (domestic), Rice Koji (domestic), Rice Polishing Ratio 55%, Alcohol 14%.
It is a very easy-drinking, refreshing sake.
Japanese>English
あさりんご
Rice (domestic), Rice Koji (domestic), Polishing ratio 58%, Alcohol 16%.
My first sake from Chiba Prefecture.
It was a delicious sake with a fruity aroma and a slight effervescence.
Japanese>English
あさりんご
Rice (Ishikawa Prefecture), rice malted rice (Ishikawa Prefecture), raw material rice: 100% Hyakumangoku No Shiro, 60% polished rice, 13% alcohol by volume (undiluted)
I bought it at the brewery.
As usual, it was a delicious sake with a pleasantly clear and slightly sparkling taste!
Japanese>English
あさりんご
Rice (domestic), rice malt (domestic), rice polishing ratio 38%, alcohol content 16%.
The taste was light but firm.
Japanese>English
あさりんご
Rice (domestic), Rice Koji (domestic), Polishing ratio 45%, Alcohol 15.5
It has a refreshing taste, but you can feel its umami flavor.
Japanese>English
あさりんご
Rice (Aomori Prefecture), rice malted rice (Aomori Prefecture), 100% Toyobai rice, 55% polished rice, 15% alcohol by volume.
It was a refreshing and tasty sake!
Japanese>English
あさりんご
Rice (Yamagata Prefecture), Rice Koji (Yamagata Prefecture), Polishing ratio 50%, 100% "Yuki-Megami" rice from Yamagata Prefecture, Sake degree +1.5, Alcohol between 15 and 16 degrees, Acidity 1.1
Lovely ginjo aroma, with a slight sourness at room temperature.
Japanese>English
あさりんご
Rice (domestic), Rice Koji (domestic), Alcohol 16%, Polishing ratio 60%, Rice used: 100% Kuranohana
It was a delicious sake with a clean mouthfeel and good acidity!
Japanese>English
あさりんご
Rice (domestic), Rice Koji (domestic), Alcohol 16%, Polishing ratio 44%, Rice used: 100% Kuranohana
It had a refreshing ginjo aroma and a clean taste.
Japanese>English
あさりんご
Rice (domestic), rice malt (domestic), alcohol content 15%, rice polishing ratio 50%.
It is a delicious sake with a clean mouthfeel but with a strong sake flavor.
Japanese>English
あさりんご
It is a delicious sake with a dry, refreshingly acidic taste.
Rice (domestic), Rice Koji (domestic), 100% Hyakumangoku No Shiro rice, Polishing ratio 50%, Alcohol 15%.
Japanese>English