インチキン
I bought this sake because it seems to be suitable for lukewarm and hot heating.
It went well with the octopus sashimi and was very tasty.
Japanese>English
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インチキン
The unfiltered, unpasteurized sake has a fresh aroma and a tangy texture.
The lingering sweetness is moderate, so it can be enjoyed as a stand-alone sake or as a mid-meal drink without getting tired of drinking.
It went well with chicken breast sashimi and was very tasty.
Japanese>English
インチキン
It was the last bottle.
The aroma is modest and the flavor is juicy and robust, with a lingering aftertaste that disappears quickly, allowing you to drink it for a long time without getting tired of it.
It went very well with the chicken breast in hot water and was very tasty.
Japanese>English
Hagino元祖メガネ専用
インチキン
It was the first time I had this wine in 4 years.
The last time I had this sake, I had an image that it was hard and acidic, but this time it was gorgeous and soft.
It is a good sake on its own, but it also works well as an in-between-dinner drink.
Japanese>English
インチキン
It has been a long time since I last had porcini.
The aroma in the mouth is gorgeous and the taste is light, not unlike hiyaoroshi, but there is a lingering scent of porcini and a firm feeling.
It went well with white chicken liver and was very tasty.
Japanese>English
インチキン
Unlike the image of hiyaoroshi, it is quite fruity.
The aroma is gorgeous, with a pear-like aroma typical of Yokoyama, and the taste is not robust but calm.
It is not heavy, but it has a calm taste. It goes well with figs and is very tasty.
Japanese>English
インチキン
We got some Kanmon octopus, so we got some Hidakami, which goes well with seafood.
It went well with octopus and squid sashimi and was very tasty.
Japanese>English
インチキン
The aroma when the bottle is opened is a little subdued, as is typical of hiyaoroshi.
While the flavor is robust, the lingering aftertaste is not clingy, making it a perfect food sake that can be drunk as much as you like.
It was very delicious with chicken sashimi.
Japanese>English
インチキン
It's still hot, but I noticed that it's time for hiyaoroshi (grated sake).
This year, the aroma when the bottle is opened is gorgeous and refreshing, and the taste is juicy.
But it is not a stand-alone sake, but rather a mealtime sake that goes well with chicken liver and is very tasty.
Japanese>English
インチキン
We had Tagaji again this year.
It was juicy and rich in flavor, and went very well with the chicken tataki.
Japanese>English
インチキン
It was a gift from my father.
I had not heard the specs well, so I thought it was a regular classic, but it was a sparkling, orihagari sake.
It is the first classic sake with an orikara flavor. It has a strong flavor and a gorgeous aroma of lees in the aftertaste, and it goes well with any snack.
It went well with toro liver and was very tasty.
Japanese>English
インチキン
It has a fresh and juicy flavor with a gorgeous aroma that is unique to unfiltered, unpasteurized sake, and a sweetness unique to Asahi, and went well with Mitarashi cream cheese and pickled cucumber with wasabi.
Japanese>English
インチキン
It has a rummy taste in the mouth like a summer sake, but after opening the bottle, it has a gorgeous aroma and a moderate sweetness, and it can be served not only as a summer sake but also as a food sake.
It is a very versatile sake. It goes well with chicken liver and is very tasty.
Japanese>English
インチキン
This is the first time I have had this sake.
It was a light-bodied summer sake, with a moderate sweetness and a clean aftertaste, but it had a strong flavor, so it wasn't lacking.
It went well with white liver and was very tasty.
Japanese>English
インチキン
It was called "Retro" but the aroma when the bottle was opened was gorgeous, typical of Senkou.
It has a robust flavor, but it also has a sourness that is not quite robust, but it is still full of flavor.
It went well with stewed pork hormone and was very tasty.
Japanese>English
ジェイ&ノビィ
Hi Inchkin 😃
Edo Bari Sentori is delicious, isn't it?
We're all for retro, but you can also try classic and modern 👋
Japanese>English
インチキン
Thank you for your comment.
I would like to have it next time I have the opportunity: ☺️
Japanese>English
インチキン
A local sake brewery. The label is summery with goldfish on the back.
When we opened the bottle, it had a fresh and gorgeous aroma that was unique to Tenshin. The flavor was clean, but with a deep sweetness that went well with the salty yuzu pepper flavor.
Japanese>English
インチキン
My first craft saké.
It has a slight beer-like aroma and a refreshing taste.
The taste is clean and easy to enjoy, with no lingering aftertaste.
The saké is good on its own, but it also goes well with Mitarashi cream cheese and is very tasty.
Japanese>English
インチキン
The summer sake has settled down, and it has a floral aroma before hiyaoroshi, and a robust flavor after opening the bottle.
The lingering aftertaste is modest, making it a good mid-meal sake, and it was very tasty with nabe dishes.
Japanese>English
インチキン
We managed to make it in time for summer sake.
It seems to be brewed with a high malic acid-producing yeast, so it has an apple aroma and a slightly sweet aftertaste with an apple sourness. But it is not too floral, so it went well with white liver and was very tasty.
Japanese>English
インチキン
It has a tangy taste on the tongue and a juicy, robust flavor with a lingering, robust aroma and taste.
The sake is good on its own, but since it has an alcohol content of 20%, it goes well with white liver and is very tasty.
Japanese>English