Naoqi
The label is cool.
It is an Edo-style, raw-pasteurized Senkori.
The sweet and sourness came with a bang and there was a sense of rice.
The aftertaste was a little bitter. It gave a light impression.
Delicious!
Japanese>English
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Naoqi
At Kyoto Izakaya.
It has a fruity, sweet and sour taste, but the aftertaste is clear and bitter.
Goes well with food.
Delicious!
Japanese>English
Naoqi
Kyoto sake at Kyoto Izakaya.
Dry, with a bitter aftertaste.
Delicious!
Japanese>English
WAKAZESummerFall
Naoqi
WAKAZE and Takara Shuzo have teamed up to create a sparkling sake sold in the United States.
Made with California-grown rice, wine yeast and lactic acid-free white yeast yeast yeast yeast, it has a distinctly natural and refreshing acidity that goes well with a wide variety of foods.
The company said.
It had a white wine taste and a lactic acid taste because of the wine yeast.
It was available at Famima, and I would be happy if more of these interesting sakes are readily available.
Delicious!
Japanese>English
Naoqi
Shizenigo, Junmai Ginjo Nakadori
Fruity acidity comes from the soft mouthfeel.
Delicious!
Japanese>English
Naoqi
At a restaurant in Tachikawa.
It had a soft flavor and rice feel.
Delicious!
Japanese>English
Naoqi
At a restaurant in Tachikawa.
Juicy sweet and sour, typical of chrysanthemum.
Delicious!
Japanese>English
Naoqi
Yamamoto has an impressive pink label.
Nice aroma!
The softness of the light nigori, the acidity, and the bitterness of the aftertaste were nice.
Delicious!
Japanese>English
Naoqi
At a standing drinking stand in Gero Onsen.
Hinoya Sasagori.
It is unfiltered raw sake.
It was a different type from the Tenryo we drank at the ryokan yesterday, with a fruity, unfiltered, raw, mellow taste.
It ended with a bitter taste.
It was extremely tasty!
Japanese>English
Naoqi
Gero Onsen trip, room drinking sake.
It is refreshing, but has a slightly classic feel.
The sweetness of the aftertaste seemed to pull away.
Delicious!
Japanese>English
Naoqi
This is the first time I drink Takachiyo Shuzo's Makiki.
It has a fluffy rice sweetness and a good amount of acidity.
It has a more robust sake flavor than Hiragana Takachiyo, and I felt a bit of a classical flavor.
Delicious!
Japanese>English
Naoqi
Long time.
It is a modern Yamahai natural sake,
softness, acidity of Yamahai, sweetness of rice, and freshness with a slight effervescence.
I felt the softness, the acidity of Yamahai, the sweetness of rice, and the freshness
Delicious!
Japanese>English
Naoqi
At Yamagata Restaurant
A refreshing Junmai Ginjo.
It was delicious.
Japanese>English
Naoqi
At Yamagata Restaurant
Junmai Ginjo, fruity and refreshing.
It went well with sashimi.
Delicious!
Japanese>English
Naoqi
Yamagata Cuisine at the restaurant
It is a strong, raw sake with a strength of 19 degrees.
It had a strong rice flavor but also had a fruity feel that made it easy to drink.
Delicious!
Japanese>English
Naoqi
Koei Chrysanthemum after a long time!
Unfiltered raw sake, strong sweetness, refreshing acidity, and a sense of rice.
It was 13% alcohol but had a lot of flavor.
Delicious!
Japanese>English
Naoqi
This sake is made by the famous Banno Sake Brewery in Beaumichel.
I received it as a souvenir.
It is refreshing with little sweetness. A little bitterness in the aftertaste.
Delicious!
Japanese>English
Naoqi
Renewal, Sengoku Modern in Edo Returns
What was in the store was arabashiri.
Since we were able to drink it freshly opened, it had a fresh and tingling sensation, and we may have been able to feel the Ararabashiri-like quality. I think I could feel the freshness and tingle of the wine.
I may have been pulled in by the image of the word "arabashiri," but it had a sharpness to it that really struck me.
Delicious!
Japanese>English
Naoqi
First time drinking, Ko no Tsukasa in Aichi.
I found it fruity, in a good way, like near the rind of a melon.
It was delicious!
Japanese>English
Naoqi
Junmai Ginjyo Namaishu of Isshaku Suisei
The fresh, raw richness of flavor that you can't go wrong with.
It was extremely delicious!
Japanese>English