gobujo
I bought miso nanban, which is often served with beef tongue, and Miyagi sake.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Registered Date
Check-ins
189Favorite Brands
2Most Check-in Brands
Timeline
gobujo
I think it is a good sake 🍶 that is easy to find and delicious.
Japanese>English
gobujo
With anglerfish
Japanese>English
gobujo
They use Kinmon-nishiki produced in Kijimadaira.
Japanese>English
gobujo
I like the big seven.
Japanese>English
gobujo
スッキリ
gobujo
Spicy hot bean curd with slightly sweet nigori sake
13% alcohol by volume
Japanese>English
gobujo
It is made from Sasanishiki, isn't it?
Sasanishiki has been completely absent from the market since the Heisei era's great crop failure, but I used to rather like this brand.
The price was high, but it was delicious.
Japanese>English
gobujo
It seems to be sake made from out-of-spec rice. The one with no writing on it is the front label.
Japanese>English
gobujo
It is strained, so it has some oli. It also has 19 degrees of alcohol.
Japanese>English
gobujo
While today, the mainstream is 10 koku of rice and 12 koku of water, the Edo period specification was 10 koku of water, which is said to be richer and richer.
It is indeed very rich and thick. I may want to repeat this.
Japanese>English
gobujo
A round of drinks at Tori Nob nobility
Japanese>English
gobujo
Have a drink and wait before the evening potluck.
Japanese>English
gobujo
I was surprised to find such a sake. Sake like dessert wine. Very good.
Japanese>English
gobujo
Cute etiquette.
Mouthfeel is sweet.
Japanese>English
gobujo
It may be foul to put it in a sake crocodile, but Jersey yogurt and Junmai Daiginjo sake. The classification is liqueur. It is sweet and sour and dobrok-like. Might be good for a dessert sake.
Japanese>English