Karen
Firmly dry ginjo.
Serve with sweet sea bream and caraflower.
Dry aftertaste and crisp sweetness.
Japanese>English
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Karen
Ubusuna
Rice : Yamadanishiki
Warmed to 39 degrees Celsius.
The sweetness and the freshness of the raw sake are very good.
Japanese>English
Karen
Nao Kumi Nama Nama Sake 2021
Rice Polishing Ratio : 65
Alcohol percentage :18
Rice : Nagano Miyamanishiki
Yeast : Association No. 701
Amazing ester, ethyl acetate, banana-like nuance. The banana is thick and sweet like a smoothie, yet crisp and clean afterwards.
Is it oxidation due to the fact that it's been a while since it was uncorked?
But it's totally drinkable!
Japanese>English
Karen
Junmai, unfiltered, unpasteurized, unpasteurized sake
What is ALPHA?
ALPHA is a brand that sets its sights beyond the conventional boundaries of Kaze no Mori and pursues the possibilities of sake through creative techniques.
Rice polishing ratio : 65
Alcohol percentage : 12
Rice : "Akitsuho" produced in Nara Prefecture
Fresh, fruity and umamami-salari!
Easy to drink, but great at the top of the bottle!
Japanese>English
Karen
Junmai Ginjo Nama Shu
Rice polishing ratio: 55
Alcohol content: 16%.
Rice : Aiyama
Full-bodied, sweet and crisp.
It has a lactic acid-like nuance and is smooth to drink.
Serve with nigiri (sea urchin).
Japanese>English
Karen
Tokusen Junmai Daiginjo
Rice polishing ratio : 48
Alcohol content : 15%.
Rice : Gohyakumangoku
Yeast : -
Type : Light
Green apple, quite dry, dry, very stripped down taste, to be matched with sushi or a dish with Japanese citrus fruits.
It has been 10 years since Sari was first produced.
It is distributed exclusively through five exclusive dealers nationwide.
This is the ultimate in food quality sake, as clear as lemon water.
Japanese>English
Karen
Junmai Ginjyo Nama-nihonjyu ORIGARUMI
Rice polishing ratio : 55
Alcohol content : 15
Rice : Koshi-tanrei
Yeast : Niigata Ginjo Yeast
Petit fresh!
A refreshing first sip, reminiscent of soda or soda rum!
Japanese>English
Karen
Rice polishing ratio : 55
Alcohol content : 15
Rice : Omachi
Yeast : Nagano D (characterized by a strong ginjo aroma)
No. 7
Super fresh and fruity! Super fresh and fruity!
Fruitiness like apple or LaFrance.
A little cemedine-like nuance as the day goes on.
I wonder if a lot of ethyl caproate and isoacyl acetate is produced.
Japanese>English
Karen
Ipposhin Shinshu Harukami Namaishige Nama Shu 2020 Haru
Rice polishing ratio : ?
Alcohol content : 18%.
Rice : 100% Miyamanishiki
Sweet and gorgeous. Melon, peach, slightly thickened texture. Cacao-like richness!
It's insanely good!
Japanese>English
Karen
Yamaguchi Shuzo (Kurume, Fukuoka) Uguisu in the garden
Rice polishing ratio: 50
Alcohol content: 15%.
Soft touch with a mellow texture.
Harmonious balance of sweetness and fruity with rummy nuances and a hint of persimmon. The aftertaste is dry and dry.
The brewery actively incorporates the latest fermentation theories and brewing techniques, and brews with the theme of making sake that matches the modern age.
Japanese>English
Karen
Shiraito Shuzo (Fukuoka, Itoshima City) Tanaka Rokugo Nama
Rice polishing ratio: 65
Alcohol content: 15%.
Rice: 100% Yamadanishiki produced in Itoshima
Fresh fruits like white peach, pear, and flowering pear.
Hagi-shibori (wood-finish), soft texture, gentle attack, clean, fluffy, and umami!
Japanese>English
Karen
Good to be heated to 60°C. Soft and fluffy. Well-balanced and well-drinkable. Maybe not too hot!
Japanese>English