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Just like a pear, it has a refreshing aroma and a clean sweetness with a light finish.
So good!
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Trying a sake made with Senbon-Nishiki for the first time.
The rich umami of this hiyaoroshi and its grape-like scent really make me feel like autumn is here.
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This "highly polished" sake, made with Aiyama rice, was specially crafted for the event.
Right after opening it, a gassy, fruity sweetness stood out.
As it warmed up, the finish became sharper and cleaner, which was absolutely delicious!
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This is the recovery sake from the Furuya Sake Brewery, after they were devastated by a fire.
They made 2,000 bottles with "Hitogokochi" rice they were just able to get from the local area.
For me, it wasn't about the taste; I drank it as a local showing my support.
( It was delicious, of course!)
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I'll drink it with an open mind.
It has a neutral aroma, but a fruity and rich flavor.
This would likely pair well with dishes that complement sparkling wine.
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The ultimate food-pairing sake!
It has a refreshing sharpness with subtle hints of sweetness and fragrance.
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This nama genshu delivers a powerful, crisp flavor with a subtle hint of sediment and effervescence.
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The first autumn sake of the year.
It offers a perfect balance of rich mellowness and a clean finish!
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Local sake, a point of pride in Shinshu, sold at the famous Tsuruya supermarket.
It's a low-alcohol sake with a smooth, mellow flavor.
You can drink it down easily.
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"Nama-chozo" summer sake, stored at low temperatures.
It has a pleasant, fresh acidity.
I like its classic flavor.
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I've already tried the F40.
I came across it at a nearby store.
I wanted a dry sake with a sake meter value of +10 or more.
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I received this sake for a family birthday.
It has a refreshing effervescence and a muscat aroma that fills your mouth.
While you might expect it to be sweet, it has a crisp, dry finish.
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"Shichiken" is a sake brewery I always stop by for when I'm in Yamanashi.
It has a gentle aroma, sweetness, and acidity.
An elegant sake, perfect to drink with a meal!
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I had some local sake at my lodging and paired it with gibier.
Its "nama-zake" (unpasteurized sake) characteristics were gentle, offering a dry and full-bodied taste.
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This is a "challenge sake" crafted using a new rice variety from Nagano Prefecture called "Shinkoushu 555" (Yamamizuki).
It's incredibly delicious with the fresh acidity and fruity notes characteristic of unpasteurized nama-zake.
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There's a pleasant ginjo fragrance, followed by an initial burst of sweetness, then a zesty, tart finish.
The bottle's design is refreshingly cool and perfect for summer!
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On Triple Seven Tanabata Day,
we enjoyed a fresh, crisp, and well-balanced Namazake. Its name even includes the "Ori" (織) character from Orihime!
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Summer means natsuzake and a cooling fan!
The sake's refreshing acidity is a great match for oysters.
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This is a rare summer sake brewed with Sasashigure rice, the same variety I ate when I was a child.
Its refreshingly dry taste evokes those bygone summers, cooled by an evening shower.
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Sweet at first, with a clean finish.
The easy-to-enjoy yamahai acidity is lovely！