よーし57
The taste is very stable.
It is neither too spicy nor too sweet.
The 45% milling ratio makes it easy to drink.
I forgot the price, but I think it was quite cosy. I think I understand the meaning of "tradition and innovation.
Japanese>English
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よーし57
I tried this sake because it is a rare sake from Tottori. The taste is quite peculiar right after opening the bottle, so there are different tastes. The acidity is very effective. On the first day, we had yellowtail with Tosa nuta, a combination with a strong habit, and it was a satisfying evening.
After that, the taste mellowed and it became easier to drink.
That being said, I would not recommend it to those who like a refreshing sake. If you prefer a strong sake, why not give it a try?
Japanese>English
よーし57
I bought it at Super Ozeki because I wanted to drink it for the first time in a while.
It is a famous sake from Kochi Prefecture and I was addicted to it for a while. It has a deep sweet flavor for a Tosa sake and goes well with sashimi.
I think it cost about 3,600 yen for a bottle. I recommend it to those who like modern sake.
Japanese>English
よーし57
I drank this sake when I visited a facility in Kawaba Village, Setagaya-ku, Tokyo, and brought it home in a four-part bottle that I could not finish.
The next day I enjoyed it at home.
I have drunk Tanigawadake several times before, and I like it because it is refreshing. I wondered about the 60% rice polishing ratio for a ginjo, but it is amazing that junmai can produce this flavor.
I would like to visit the brewery and drink a bottle next time.
Japanese>English
よーし57
I bought this sake because it was a rare Nagasaki sake.
It is very difficult to describe, but it was not sweet, but rather refreshing and deep.
Sake is very deep.
This time, the rice used was Reihou.
I am looking forward to the next one.
Japanese>English
よーし57
It is very easy to drink.
You can feel the 50% rice polishing ratio. It is refreshing, but also deep. It also has a lot of flavor.
I haven't had sake in two weeks because of an injury. Sake with sashimi is the best!
The price is very reasonable at 3160 yen.
Japanese>English
よーし57
It is a solid man's sake.
It has been a little while since the bottle was opened, so the flavor has changed and it has become more rounded.
At first it was very heavy, but now it is easy to drink.
It is a good sake that can be drunk in a relaxed manner.
The alcohol content is 15% and the rice polishing ratio is 15%.
Japanese>English
よーし57
It has a solid alcohol taste, but the overall finish is easy to drink.
It is surprising that this can be made with a rice polishing ratio of 70%.
The aftertaste may be a little rough, but it is amazing that this taste can be produced at the price of 2,800 yen. It is a good cosmetic sake!
If you enjoy it with sashimi as a mealtime sake, the combination of the fat from the fish will spread widely in your mouth.
I would love to see this dish served at restaurants.
Japanese>English
よーし57
Sharaku is not to be missed!
It's delicious after all.
I chose this stable sake for the New Year's holidays, and it was the right choice.
This sake is a symbol of the ingenuity that has gone into making sake from Fukushima into an easy-to-drink sake.
It is delicious! No habits. It is refreshing. You can keep drinking it.
Keep up the good work, Fukushima! We also support Noto.
Polishing ratio 50%, alcohol 16%, junmai-ginjo, raw sake, 3,850 yen is very cost-effective!
Japanese>English
よーし57
This time, I was excited to get 10% back from Tokyo Genki, so I went all out and bought a 4,000 yen bottle of Bikuyo.
It's still delicious!
It's fresh and a little bit shwashy.
It is fresh, a little bit shwashy and fresh, and it goes down your throat nicely and refreshes you. It's a little bit surly and fresh, a little bit thirst-quenching and refreshing, a little bit end-of-year happy. It's refreshing, but also well-balanced and robust. It goes well with sashimi.
The sake from my hometown is soaked into my body, as if my body needs it.
The label reads "Bikuyo Junrei Tama Label Shiboritate Nama Nama Sake".
It has a good alcohol content of 16% and a rice polishing ratio of 55%.
Japanese>English
よーし57
Slightly sweet and slightly nettled. It is a good food wine. It is more sticky than refreshing.
The rice polishing ratio is 60%, but there is nothing peculiar about it.
It goes well with fatty yellowtail sashimi.
Japanese>English
よーし57
I have already drunk about half of it,
I also bought this brand after a long time.
It is an easy to drink sake with a little sweetness and no unpleasant taste.
As before, I bought it at the usual Asahiya Sake Shop, where the brewer's daughter used to work part-time.
The daughter of the brewer used to work there part-time.
It is very easy to drink as a food sake. You can feel the sake and immerse yourself in it.
Japanese>English
よーし57
I bought it because it was a junmai ginjo with a 55% rice polishing ratio and an unbeatable price of 3,080 yen for a bottle.
It seemed to be a good effort, but the flavor was a bit monotonous. It's an acceptable score, but I think it will be better if they work harder to make it more distinctive.
I have high expectations for it.
I bought it at my usual liquor store, so I will buy it again.
Japanese>English
よーし57
既に半分ぐらい飲んでしまいましたが無濾過なので少し濁っていますがそれほどまったりしていなくて飲みやすいです。
お刺身に合う食中酒として毎日楽しんでいます。まろやかな味わいで食事に合わせやすいブレンドになっています。
濁りを飲むのは少し不安でしたがこのお酒はしっかり主張になっていて良いです。
よーし57
It was still a little fluffy when opened yesterday, but today I am thrilled to see that it has changed to a tighter flavor!
It's a little sweet, but it's deep and rolls on the tongue. Today it is accompanied by tuna from the supermarket.
I found this Seikou at the brewery when I was in Kiyosato and bought it. I bought the firm one after the explanation, so I want to buy a different variation next time.
I love visiting breweries!
Made with Tsurubara yeast. It is made with Tsurubara yeast and has a milling ratio of 60% and an alcohol content of 15%.
Japanese>English
よーし57
I opened the bottle a few days ago and was wondering how to comment on it.
When you put it in your mouth, it spreads slowly and feels mellow.
However, perhaps the best feature of this sake is that it is difficult to describe its characteristics.
It is a sake that spreads more slowly than it is refreshing.
Japanese>English
よーし57
Today I bought some at my usual Asahiya Sake Shop nearby. There were mellow and light Takihitama, and I bought the mellow one. I bought the mellow one because the rice is from Kitashizuku.
It is indeed firm. It rolls on the bottom. The aroma spreads and the feeling of alcohol spreads to the back of the throat. It is firm.
Today, it is served with fatty amberjack, and the soy sauce is a sweet soy sauce from Kyushu, Fundo-Dai.
The mellow, fatty, sweet soy sauce is perfect.
Polishing ratio 50%, alcohol 16%, sake +5%, acidity 1.6, 3,630 yen, very cosy.
Japanese>English
よーし57
I bought it at Tamagawa Takashimaya because they were having a tasting.
I am glad I bought it because it is a gold medal-winning sake, which is not often seen, and because it is a junmai ginjo for 3,300 yen.
It tastes like a sake, and is easy to drink, but it is a very strong sake with a lot of flavor.
The first day it was refreshing, but today, on the third day, it has turned into a robust sake.
I heard that the brewery is located in Gyoda, Saitama, and I would like to visit there.
Japanese>English
よーし57
It is a solid sake.
It has been almost two weeks since it was opened, but the flavor has not changed.
It is a solid food sake that complements sashimi.
Polishing ratio 65%, alcohol 18%.
It is a divine power.
Japanese>English
よーし57
It is already the third day and it is solid. The taste is pure and deep. It does not change much in the mouth and goes down the throat easily, but you can still taste the sake.
It is not a refreshing sake, but it is recommended for sake lovers.
It has an alcohol content of 16%, a rice polishing ratio of 50%, and is priced at 3,410 yen, which is a bargain. The fact that even with a 50% rice polishing ratio, it is possible to get such a strong sense of sake is one of the depths of sake.
Japanese>English