kawanori
G-collection, a sake from Mie Prefecture brewed with four different types of yeast to match the food. This is the first time I've had it. It certainly goes well with seafood. I want to try the other three.
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kawanori
Recently at my favorite sushi restaurant. Refreshing. Light. Gazan style, the base of Yamagata sake in my opinion. Delicious.
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kawanori
As is typical of Yamagata sake, the aroma is fresh, but the taste is robust and heavy. Umakuchi. I was tired, so I added a little water and drank it.
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kawanori
While the unfiltered, unpasteurized sake has a robust flavor, it also has the crispness and deliciousness of Hiroshima Prefecture sake. The picture of a dragon on the label is also strange in that the peach color makes it look like a cherry blossom.
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kawanori
Sake from Shimane. From my taste, it is neither too good nor too bad. It has a little bit of a peculiar taste, but the overall impression is vague.
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kawanori
A gift from an acquaintance. It is definitely delicious. It has a refreshing feeling that is typical of Niigata, combined with the depth and strength of nama sake, and when you drink it, you will feel your back straightening up.
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kawanori
First time at this brewery. Unlike the name and label impression, this sake is quiet and calm. I can sense the love for the local area, such as the local rice and yeast. It is not assertive, so it goes well with any food. A sake you will want to drink again the next day. It is good for sipping. I didn't know there was such a sake in Ibaraki.
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kawanori
Local sake from Tochigi Prefecture. I have been drinking Ona in various ways, but this is my first time to try Hyoboshi. Hmmm. Like the recent Ona, the sharpness of the cold sake is not so good. I think it would be better to warm it up a little to get rid of the roughness.
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ジェイ&ノビィ
Good morning, kawanori 😃.
I've never seen an ice star before! Ona is more sweet 🤔.
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kawanori
Yesterday I was on a business trip to Fukushima, so today is sake from Fukushima Prefecture. It has been a really long time since I have had Daishichi. Compared to recent Fukushima sake, it has a sharpness like a daiginjo.
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kawanori
Aomori-style sake. The softness is similar to that of Shizuoka, but it is more rustic, or just like the image of snow. I would like to compare it with Kikusen.
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kawanori
Yup. I haven't had a blue label in a while. Easy to drink.
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kawanori
It's still a great sake. I bought it because I was attracted by the label of an extra product, but no matter how I bought it, it was consistently delicious. It is as I expected.
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kawanori
Some people say it has become sweeter recently, but for me, I feel it has gained depth. It has a rich, umami taste, but there is no unpleasant taste on the palate, making it a sake that can be drunk all the time. It is delicious.
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kawanori
It's a local brew. Hmmm. I don't know. I can't describe it well. It's tasty in its own way, but the taste is unsettling. Why?
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kawanori
There is no doubt about the instrument Masamune. It's a Fukushima sake, but it's also very sharp.
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kawanori
Sparkling is well-known, but it is also good. It's silky and smooth.
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kawanori
Sumikae after a long time. Delicious. Slightly. It goes well with sashimi.
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kawanori
Yeah. Clear. Today's restaurant has a lot of things to offer, but this is beautiful. And a little lackluster?
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kawanori
I drank it at a restaurant in front of Sugamo station. It is doburoku, but it has no peculiar taste and is very refreshing. Some people said it was like makgeolli, but it was not so sour, and I could drink it easily. A dangerous drink.
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kawanori
I think it has become a bit sweeter lately. Personally, I miss the rough and tumble Ona of a few years ago.
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