Sake with a slightly dry taste. Aged for two years. Aged for two years. Better when warmed up slightly.
Aged for two years. Better when warmed up slightly.
Better when warmed up slightly.
3.75/5
Raw sake made with black malted rice. It has many aromas. Very savoury unpasteurised sake.
Very savoury unpasteurised sake. made from black kōji. asted at restaurant Kamo.
☑️ buy again
4.25/5
Alcoholic and strong raw sake. Dry taste. Delicious slightly warmed. Has a dry taste, better when slightly warmed up to room temperature.
Has a dry taste, better when slightly warmed up to room temperature.
Tasted at restaurant Kamo. ⬛ don't buy again: slightly strong, pairs well with Kamo's strong-flavored sashimi but not for every palate.
3.75/5
Junmai Daiginjo-shu bought at Chapinstow, London. It is a raw sake. It has a dry taste. Unpatseurised sake.
Unpatseurised sake. Dry taste. Weak smell and aroma, you can feel the taste if alcohol.
3.5/5
✖️ don't buy again: it's a welcome change from the softer Junmai Daiginjo we usually have, but it isn't my favourite.
It is a very good honjozo sake, a little strong on sake, a little too sweet, but with a soft taste. I bought it at Gekkeikan's brewery in Kyoto and brought it back to Belgium.
A very good honjōzo, strong but slightly too sweet, it has a soft taste. Bought at Gekkeikan brewery and brought back to Belgium.
3.25/5
☑️ buy again: pretty cheap
Gekkeikan nigori sake. Bought in London, soft sweetness, very good.
Bought in London, soft sweetness, very good.
3.5/5
☑️ buy again: at restaurant, yes, but try other nigorizake too
I bought some sake in Nikko, it was the tenth sake from a sake bar. Bought in Nikkō. #10 from sake bar!
Bought in Nikkō. #10 from sake bar. Excellent non pasteurized sake!
4.75/5
☑️ buy again