I had this instead of sloshing sake.
It has a robust flavor, so it went very well with the Osechi dishes and I drank all of it before going for the hot sake.
Happy New Year!
Last year, I was not able to enjoy sake due to health problems, but this year, I will go at my own pace.
This is a sake I received at the end of last year.
It was served in a wine glass and went well with the Ootoro sashimi and was very tasty.
Happy New Year, Inchkin🌅!
It's good to take a moderate rest day and relax 🤗Sashimi and white tempura seems to go well together 😋.
I look forward to working with you again this year: 🙇🏻🙇🏻♀️
Thank you for your comments, Jay & Nobby.
I will continue to enjoy sake this year, albeit slowly: ☺️
I'm not very good at writing, but thank you again for your support this year 🙇.
The sweetness is moderate, with a gorgeous aroma of lees and a robust flavor.
As the back of the bottle says, it goes well with strong snacks, and we enjoyed it very much.
Long time no post.
It was more refreshing than I expected, I was surprised because I had a preconceived notion that since it was a UA collaboration, it would have a robust flavor.
It was a stand-alone sake, but I really enjoyed it.
Second Hiyaoroshi
I buy Naraman every year because I think it goes very well with yellowtail sashimi (orikarami) and chicken sashimi and white liver (hiyaoroshi).
It is very tasty and goes very well with white liver.
Hiyoroshi" and "Akagari" have arrived one after another.
This one was served cold, but it had a robust hiyaoroshi flavor that went well with the teriyaki flavor of the meat rolls and was very tasty.
It has a gorgeous aroma that is typical of Ganki. It has a refreshing, low-alcoholic taste, but it also has a strong flavor, and it goes very well with chicken sashimi and white liver.
This sake is perfect for summer.
It has a slightly tangy texture on the tongue and a clean taste on the palate with a slightly bitter aftertaste.
It is a perfect match for sashimi, and we enjoyed it very much with yellowtail and squid sashimi.
The aroma when the bottle was opened was very gorgeous, and the taste was more subdued than the others, perhaps due to the slightly lower alcohol content.
Still, it has a robust flavor, with a lingering acidity and bitterness that makes the sake better on its own and very tasty.
At first glance, I thought it was a collaboration because the label looked like Civien from Kanbokuto.
It was supposed to be a stand-alone sake, but it was very tasty with sea bream sashimi.
It was a summer sake, just like the visual.
It has a very beautiful aroma and taste. It has a clean flavor that goes well with chicken sashimi and is very tasty.
This wine was also served cold.
The aroma when the bottle was opened was gorgeous, but unlike the Hyakusoku we had last time, the flavor was a bit subdued. However, it has a delicious flavor of rice and goes very well with the chicken sashimi.
I hadn't had a classic cold sake recently, so I bought this one for the first time in a while.
When the bottle was opened, it had a modest fruity aroma.
Compared to last year's sake, the aroma and taste are much more subdued.
The previous Inabikari had a strong flavor, so we enjoyed it on its own, but this year it has a refreshing flavor that goes well with fried foods and is very tasty.
My family bought this for Father's Day.
The aroma upon opening the bottle was a little subdued for a 14yo, but when you put it in your mouth, it had a rummy aroma and a subdued sweetness.
I am not a fan of strong sweetness like sugar, and this is my favorite flavor in Jyushiyo, so I enjoyed it very much.
We enjoy this sake every year.
It is a sparkling sake that has a little sweetness, but is refreshing and has a strong rice flavor that can be enjoyed either on its own or as a mealtime drink.
It is recommended to drink it with grated radish after a day's drinking, but it always runs out before that time.
A refreshing summer nigori.
It has a strong flavor, but the lingering sweetness is minimal and disappears quickly, making it a great mid-meal sake.
It was very delicious with sashimi such as tuna fillets, salmon and prawns.
Immediately after opening the bottle, it had a tangy, gassy, clean taste and lingering aftertaste, and it was not lactic, so it was like a food wine that goes with everything.
On the second day, the taste and lingering sweetness became more robust and very tasty.
In the mouth, there is a gorgeous aroma of unfiltered raw sake, followed by the sweetness and umami unique to Asahi rice.
The lingering aftertaste is a refreshing aroma that lingers on the nose, unique to Tagaji, and goes very well with sea bream sashimi.