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!
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!
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!
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!
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.
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.