Daichi Miyamoto
Silver Plate has a summer sake!
I didn't know that even though I'm a local...
It tastes like Toyama but has a nice length of mouthfeel, probably because it's a summer sake!
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Daichi Miyamoto
A bottle using Inaga's well-known upcycled hops!
The regular Hanafu is delicious, but this one has a lychee-like aroma that I personally prefer!
Japanese>English
Daichi Miyamoto
Well, it has that flavor, but it's good...
It has a really cheesy flavor, delicious and has an Aichi feel to it! I can't buy it this time, but if it's next time, I'll definitely buy it!
Japanese>English
Tsuchida稲とアガベ×土田酒造×協会5号酵母
Daichi Miyamoto
A very interesting sake that needs to be served at room temperature.
Of course, it is served at room temperature, but I would like to enjoy its aroma and lingering taste when chilled!
It's already sold out, though, so you can't buy it...
Japanese>English
Daichi Miyamoto
Of the two types, the clear sake is sweet and juicy, though not gusto, and also comes with a bitter taste.
The light cloudy smell on the right is the smell of really good quality sake lees!
The sweetness and bitterness are mild enough to go well with food!
Japanese>English
Daichi Miyamoto
A red color derived from purple-black rice, second fermentation in the bottle.
Sorry, I bought it to drink as a topic of conversation, but it wraps you up with a grape-like aroma and a lingering sweetness like cotton candy.
I'd pair it with salami or other somewhat wetty processed beef products.
Japanese>English
Daichi Miyamoto
The sweetness and aroma at the opening are great, but I really like the explosion of umami when Shuho's draft is warmed up...
Japanese>English
Daichi Miyamoto
It's still the sweetness of kijo sake, but it has a great Oya-san smell! LOL!
Does it fly off a bit after some time?
Japanese>English
Daichi Miyamoto
It really sinks in as I've been drinking a lot of sweet sake lately. The lingering aftertaste and the smell of alcohol seemed to linger, but it was nicely evaporated.
Japanese>English
Daichi Miyamoto
I couldn't choose a place, so I went to Amp Okinawa in Kameari.
The aroma and flavor of this dish reminds me of tyrosine of Parmigiano, which I have never encountered before. It is an interesting dish, but not at all cloying.
Japanese>English
Daichi Miyamoto
It's the kind of thing you don't often buy, but the aroma and flavor come in the middle, and it's quite interesting.
I'm not sure if it's the cream cheese, but it goes really well with cream cheese!
Japanese>English
Daichi Miyamoto
Kameizumi's CEL-24, with an apple flavor that makes you think it's a cider, and a nice lingering taste that's not unpleasant.
I only knew CEL-24 from Ito no Okashi, so this one is interesting, too!
Japanese>English
Daichi Miyamoto
Finally, I can post this sake.
The bitterness is about to come, but the sense of finish with a solid taste and aroma makes this a truly unbearable bottle. A definite buy.
Japanese>English
Daichi Miyamoto
The aroma, the effervescence, the aftertaste, the acidity, it's all good...
The best nigori I've ever tasted in my life...
Japanese>English
Daichi Miyamoto
The aroma and flavor come up and the soft landing is an unbearable one.
There is no bitterness, and the impression is of a clean lingering taste of really clean rice.
Japanese>English
Daichi Miyamoto
A new brand from Misuzu Brewery.
The aroma when just opened is expansive, with a variety of fruity sensations spreading out.
The frustrating thing is that after a little while, the aroma settles down and the bitterness comes out, so it might be best to drink it in a small glass with a few sips.
Japanese>English
Daichi Miyamoto
Aftertaste that lingers on the nose in a good way, such as umami and bitterness.
It might be different with a meal. A peppery tongue stew would be interesting.
Japanese>English
Daichi Miyamoto
When drunk cold, it has a slight alcohol taste, but it has an aroma and a light sweetness.
When it is brought back to room temperature, the aftertaste is prolonged and a little bitterness comes out.
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