Morishima美山錦 純米吟醸
pur
Rice polishing ratio 55%.
Slightly gassy. The taste is clean and fresh.
The kind that doesn't get in the way.
Japanese>English
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pur
Yamada Nishiki produced in Tojo, Hyogo
Rice polishing ratio 55
Refreshingly delicious minerality. It's sushi. This is sushi.
Japanese>English
pur
Rice Polishing Rate, Variety and Percentage Used
30% Polishing / Yamadanishiki / 14.6
37% polished, 28.4% Yamadanishiki
48% polished, 29.1% Yamadanishiki
40% Polished / Yumesasara / 3.2
50% Polishing / Miyamanishiki / 15.7
55% Polishing / Gohyakumangoku / 6.7
35% polished rice / Tochigi Sake / 2.3
There is a wide variety of yeast. It is no longer chemical.
The scent spreads softly when you open the mouth. It has a mellow sweetness when you drink only the supernatant.
When it is mixed with the tail, it is silky and full, but at the same time, it goes away without miscellaneous taste. This is an amazing sake. Good
Japanese>English
pur
Rice polishing ratio 60%.
A fresh fruitiness typical of nama-shu. The mouthfeel is clean and dry, yet the aftertaste is full and lingering. It can be paired with a variety of meals. Good
Japanese>English
Dan夏純米吟醸 山田錦
pur
Rice polishing ratio 55%.
Fruity and refreshing sweetness.
Japanese>English
Haneyaシャイン 13度無濾過生原酒
pur
Good acidity. This is a really good sake!
Fruity and delicious! ◎
Japanese>English
pur
Rice polishing ratio 55%.
Rhododendron flower yeast.
Gorgeous aroma and pleasant acidity.
Best served well chilled.
Japanese>English
pur
Rice polishing ratio 59%.
Spicy and fruity. I think I could have cut the mouth open a little earlier.
Japanese>English
pur
Rice polishing ratio: 55% koji, 60% kake
Clear mouthfeel. Mineral feeling.
Japanese>English
pur
100% Hitachinishiki, 65% polishing ratio
A hint of gas. I guess summer has come. I want to listen to city pop. I want to repeat this one. ◎.
Japanese>English
Niwa no Uguisu特別純米 なつがこい
pur
Rice polishing ratio 60%.
Clean and pleasant acidity, umami, and richness. It has a good balance.
Japanese>English