Tokiko Takahashi
Aroma: melon and watermelon-like cucumber
Taste: Juicy, sweet and restrained with a dry aftertaste.
Carpaccio, salad, etc.
Japanese>English
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Tokiko Takahashi
Aroma: mild
Taste earthy, grain-like, full of bitterness and umami
Good at room temperature or slightly heated and served with stewed dishes
Special Junmai
Good with oden, stewed dishes and cream dishes
Japanese>English
Tokiko Takahashi
Aroma None, green apple-like, clean
Taste Clean, clear, dry
Olive, Carpaccio
Japanese>English
Tokiko Takahashi
Aroma Neutral
Taste: Taste, sweet and sour, quickly leading to a sense of alcohol.
Japanese>English
Tokiko Takahashi
Aroma: Mild
Taste: Simple, but has a delicious rice flavor, with a touch of sweetness that leads to a dry, dry aftertaste.
Sashimi, or a little rich sauce is also good
Japanese>English
Tokiko Takahashi
Aroma: Mild
Taste: Simple, but has a delicious rice flavor, with a touch of sweetness that leads to a dry, dry aftertaste.
Sashimi, or a little rich sauce is also good
Japanese>English
Tokiko Takahashi
Nose: Mild
Taste: Sweet and sour with soft lactic acidity
Tomato based
Japanese>English
Tokiko Takahashi
Nose: Muscat-like
Taste: Softness of rice on the first attack, but dryness lingers on the finish.
Japanese>English
Tokiko Takahashi
Nose: Grain-like, not fruity
Taste: Umami, mild acidity
Stewed food type
Japanese>English
Unspecified純米吟醸
Tokiko Takahashi
Aroma: Mild
Taste: Sweetness of rice, a little bit of alcohol on the nose to take away the fishy smell.
I think the sweetness goes well with the sweetness and umami of miso.
Japanese>English
Tokiko Takahashi
unrefined sake
Aroma Muscat type
Taste: Lactic acidic umami, strong flavor, sweetness increases as temperature rises
Japanese>English
Tokiko Takahashi
Nose: Green apple, refreshing, fresh fruit-like
Taste: soft on the palate, with gentle acidity and soft bitterness.
Japanese>English
Tokiko Takahashi
Sakura Yeast Junmai Daiginjo 38
Aroma: Wild and cotton candy-like
Taste: Soft on the palate, with a gentle sweetness like cotton candy and gradually spreading bitterness
Recommended to drink with an inokuchi (cup) or gugu-nomi (sake cup)
3.6
Japanese>English
Tokiko Takahashi
Quick note
Cold
Sweetness of rice
Slightly acidic, slightly dull image
50°C
The dullness becomes crisp and the acidity disappears, making it easier to drink
Japanese>English
Tokiko Takahashi
Quick note
Pear-like cleanness
Slightly carbonated, with a bitter pink grapefruit-like flavor and good acidity with sweetness that lingers through the finish.
Japanese>English
Tokiko Takahashi
Quick note
Slightly brown sugar-like
Rice sweetness and richness, dryness, but overall gentle impression
Japanese>English
Tokiko Takahashi
Quick note
Citrusy, tangy and dry,
Can be served warm.
Japanese>English
Tokiko Takahashi
Recipe No.008 Nama-nazake
In the mouth, you can feel the softness of the rice, but it soon changes to a dryness with a bitter taste like orange peel.
The sense of living yeast through the nose.
4.3
Japanese>English
Unspecified特別純米
Tokiko Takahashi
Quick note
Mild rice sweetness, soft on the palate, no sharp acidity or bitterness, but a mild bitterness lingers on the palate, with lactic acidity in the finish.
It has a firm body, so it would go well with meat dishes such as grilled pork.
Japanese>English
Tokiko Takahashi
Quick note
Fruit with a melon-like green tinge.
Medium body with a short finish.
What to serve with grilled vegetables + basil sauce?
Japanese>English