ナリゴ
Dry with a firm acidity.
It tastes better warmed up.
With bonito
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Taketsuru合鴨農法米 門藤夢様
ナリゴ
Takezuru by Tatsuya Ishikawa brewed in 2008
Personally, I like this Omachi made from duck-farmed rice.
It is easy to drink and I often repeat it.
I'm having sukiyaki with it tonight!
Japanese>English
Shichihon'yari純米山田錦ひやおろし
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Tamakae is too dry and not my favorite Shichibonshari.
Yamada-Nishiki is too light and out of character.
Expectations for the future
It tasted good as soon as I heated it up!
Japanese>English
Miyakobijin雲乃都美人 山廃純米 五百万石
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It was easier to drink for me than the Yamadanishiki Kazenoh
It was easier to drink for me.
It tasted spicier when it was warmed up, but the flavor was very well defined!
Japanese>English
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Gentle drinking is Shi-Botan.
Different sharpness and aftertaste from the super-harsh ones we often drink.
It tastes better when heated.
Japanese>English
Kozaemonパイルドライバー
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Glamorous, juicy, and gutsy!
Japanese>English
Mimurosugi純米吟醸雄町ひやおろし
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Low Alcohol Unblended Sake
Hiyoroshi in that it doesn't have the Omachi feeling.
Easy to drink, too much sake
Japanese>English
Hoken純米吟醸酒未来
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A delicious sake with an unmistakable Houken flavor
Akabu's Sake Mirai may have been like this.
At room temperature, Houken is still Houken! It's just like Houken!
Japanese>English
Miyakobijin風乃 特別純米山田錦
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Miyako Bijin, a souvenir from Awaji Island
This is Noto's Yamahai.
Next time, I'll warm it up.
Japanese>English
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White wine sensation,
Black figs and pear with burrata cheese
Japanese>English
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It wasn't great when we opened it, but it was consistently delicious.
It's also freshly-packaged, so it's the hiyaoroshi of our house.
Houken is not sweet, but delicious!
I love that sake like this is winning awards.
Japanese>English
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It was delicious right after the bottle was opened.
Sashimi of yellowtail and seared swordfish.
A good choice for light white fish!
Like this sake, I feel that Tsuki after rain has been changing in a good way in recent years.
It is becoming more of a food type sake.
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