Naoqi
Kyoto sake at Kyoto Izakaya.
Dry, with a bitter aftertaste.
Delicious!
Japanese>English
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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
Naoqi
First time drinking Tenshi
The rice is silky and fruity and fluffy.
It was easy to drink and delicious!
Japanese>English
Naoqi
There were two types of rice, Bizen Omachi and Akaban Omachi, and I chose Akaban Omachi.
The first one is the one that is the most popular.
The sweet and sour flavor comes from the soft mouthfeel, and then the strong umami.
The first is the "Kakuraku", which is a very stable wine.
Delicious!
Japanese>English