komkei
I like Yukimi, but this super-harsh one is not my favorite.
I think the best balance is junmai namaishu, which gives a sense of umami.
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komkei
It has a fruity and delicious flavor like that of Yukino Kayasha and has a high degree of perfection.
If you have any doubts, you should choose "Saku".
Japanese>English
komkei
Sake that goes well with cheese, which I found at my favorite liquor store.
Its name is Fromage.
The taste is dry, milky, and heavier than expected.
I paired it with a cheese set (brie, cheddar, blue, and cream) that I selected at the liquor store.
I had never thought about pairing with cheese before, but I was a little impressed with the match.
It made me realize the depth of the nostalgia of sake.
Japanese>English
komkei
Oroku, which is considered to be the most reasonable.
It has a richness and umami reminiscent of chivalry, and cuts cleanly with a slight bitterness.
As expected from a brewery with such a high degree of perfection.
Japanese>English
komkei
This is a special order from the Banafi Shop next to Akita International University, Shimokurose, by Yukino Kayasha.
This bottle is brewed with sake-komachi produced in the Yuwa-Shimokurose area.
It is a little spicier than the one sold all year round.
The fruity and juicy flavor remains the same, as is typical of Snow Kayasha, and it is full of stability.
It has a very high degree of perfection.
Japanese>English
komkei
Honjozo with this flavor?
I am always amazed by Isoban.
Is it the careful work, the quality of the ingredients, or the quality control?
I recommend this brewery with confidence.
Japanese>English
komkei
I tried my favorite Jungin Harusake from Kido.
It has the same spring-like sweetness and astringency as the description on the back of the bottle, and the lingering taste is beautiful and really delicious.
This is a bottle that can be enjoyed by everyone.
Japanese>English
komkei
This is the first bottle on a business trip to Kitakyushu.
Since I was going to the trouble, I decided to drink a sake from my hometown, Fukuoka.
I like nigori, so I bought a bottle of the spring version and tried it in the hotel room.
Although it was supposed to be dry, I felt it was a little sweet for me.
It gave the impression of an orthodox nigori.
Paired well with chicken sashimi, it was delicious.
Japanese>English
komkei
It's certainly good, but did they go easy on the trendy flavors?
I think the sweetness and acidity are unbalanced.
I prefer a little more depth of flavor.
Japanese>English
komkei
Kurotembi was brought along on a business trip to Oita Prefecture.
It does not have much aroma, but it has a pleasant citrus acidity like a white wine.
It has a nice sharpness and is not tiring to drink, so I enjoyed it after taking a bath.
Japanese>English
komkei
The first bottle of my business trip to Ishikawa Prefecture.
It has a modern taste.
I highly recommend this bottle to people who don't like sake.
Japanese>English
komkei
This is one of the bottles I bought from the distribution program.
The recent Takashimizu is really good.
It's also great until the third day of the week.
I can't believe it's an alcoholic beverage, but it's full of flavor and no miscellaneous tastes!
Thank you very much.
Japanese>English
komkei
I heated up a bottle of Gikyo with the sake warmer I received from McAke.
The temperature setting is lukewarm, but the richness and mellowness of the sake, like Shaoxing wine, shows the potential of an aged sake.
I think it's a great sake warmer that can be easily heated to the desired temperature by boiling water.
Japanese>English
komkei
This is Morishima-san's first time having it.
It's a Miyamanishiki Junmai bottled and heated, and my first impression is that it's nutty. It's a little lighter than Toichi's Junmai.
It's delicious.
I'd like to try the Ginjo type as well.
Japanese>English
komkei
My second daughter got into the university of her choice, so we're celebrating with this!
It's delicious, that's all.
You should try it too.
Japanese>English
komkei
This is the Hi-ire Yamadanishiki of Isshaku-Suisei.
It has more flavor in the infused version than in the unpasteurized version, and the richness and juiciness of the Ippokusuisei is well expressed.
It is a stable taste!
Japanese>English
komkei
This is it, this is it!
Gentle sweetness like nectar and a perfect balance with no miscellaneous flavors! Takahashi is a master brewer!
Japanese>English
komkei
It's not as carbonated as I thought it would be, and I was able to pull the bottle out easily.
For a 16% ABV beer, it is very easy to drink and dangerous to drink.
There is a bit of bitterness in the aftertaste, but that's the part that bothers me.
Japanese>English
komkei
My job requires me to travel a lot, so I try to enjoy sake that is rooted in the local area.
Today's bottle is Chitosemori from Kakumi City in Akita Prefecture.
The taste is not flashy, but calm and dry.
If you're going to drink it every night, it's better to have something normal like this so you don't get bored, and it gives you a sense of security that comes with life.
It's best served hot rather than cold.
Japanese>English
komkei
This is also my first time to try this brewery.
I think it is highly regarded by dry sake lovers, isn't it?
It was a little too dry and tasteless for me.
Japanese>English