kawanori
Yup. I haven't had a blue label in a while. Easy to drink.
Japanese>English
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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.
Japanese>English
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?
Japanese>English
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.
Japanese>English
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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kawanori
Yum! That's what I'm talking about!
Japanese>English
kawanori
It does not have as strong a sense of sake yeast as the label claims. It is a sake that goes well with just about anything. It is a sake that you can continue drinking deeply.
Japanese>English
kawanori
The color is slightly darker than clear. It is strong like a sake brewed from a traditional sake yeast yeast yeast, and when it rolls around in the mouth, a feeling of alcohol comes up and it has a sharpness that is typical of Hiroshima sake. It is delicious.
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Yoshidagura uPray & S now
kawanori
It tastes exactly as it says in the introduction: "Rinse and fresh like melted snow and the energy of fermentation. The transparency continues, and yet there is a strength that is typical of Yoshida Kurau. It is refreshing and delicious.
Japanese>English
kawanori
They used wine yeast as a sake that matches cheese...but I couldn't understand it myself at the time of the attack.
Japanese>English
kawanori
It had been a long time since I had tasted Ki, but it was still delicious. It is full, yet strong in the middle, and the aroma is exquisite. I paired it with a nabe (hot pot) and it matched the richness of the albacore. I think I will buy another bottle.
Japanese>English
星海純米大吟醸
kawanori
OCEAN99 Series. full-bodied aroma. Slightly peculiar sweetness and acidity. Rather than the minerality on the label, I felt a flavor like cooked rice, despite the fact that it is a daiginjo.
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kawanori
There is no doubt about it.
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kawanori
It is still delicious. Saku" was named with the idea that it is still in the process of being perfected. Recently, the reputation of "Jikin" has been very high, but I think "Saku" is just as good as "Jikin". It is deliciously crisp. Mie Prefecture is a wonder.
Japanese>English
kawanori
I had it at an izakaya in Nagoya and enjoyed it so much I bought some at a local liquor store. I think it is a sake that goes well with food, with a robust flavor that does not lose to the miso taste of Nagoya rice, a restrained aroma, and a slightly bitter taste.
Japanese>English