ぱんだらす
Tough, but delicious.
It's that kind of sake.
Classic style!
Ingredients: Yamadanishiki produced in Hyogo Prefecture
Alcohol content: 15
Polishing ratio: 50
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Registered Date
Check-ins
123Favorite Brands
3Most Check-in Brands
Timeline
ぱんだらす
It is a Daiginjo of Hiyuki.
The label is really cool.
It is delicious. It has little bitterness and a taste different from that of junmai sake.
The way it gets drunk is also pleasant.
Alcohol level: 16%.
Rice polishing ratio: 40
Japanese>English
ぱんだらす
This is a cold chrysanthemum that I have recently become addicted to.
I thought it would be sweet because of its light nigori taste, but it is refreshing.
It has a nice aroma and a sharp taste.
Ingredients: Hokkaido Kitsashizuku
Alcohol content: 15%.
Polishing ratio: 50%.
Japanese>English
ぱんだらす
This is Hamamusume, a limited edition Iwate sake from Akabu Shuzo, famous for Akabu.
We call it generic Akabu, but it is as good as Akabu.
It has been a long time since I had this sake, but I was surprised at how good it tastes.
It is less fruity, but delicious.
Alcohol content: 15%.
Rice polishing ratio: 55
Japanese>English
ぱんだらす
Kangiku tastes good no matter what you drink.
Compared to other chrysanthemums, it has a refreshing taste.
Ingredients: Aizan from Hyogo Prefecture
Alcohol content: 15
Polishing ratio: 50
Japanese>English
ぱんだらす
It has a unique flavor.
The sourness is more pronounced than sweet and sour.
Of course, it is in the category of sake,
I am sure there are different tastes, but I think this is one of them.
Alcohol: 13%.
Japanese>English
ぱんだらす
It is a gift.
It is light, dry and refreshingly delicious.
Alcohol content: 15%.
Rice polishing ratio: 65
Japanese>English
ぱんだらす
We had it at a friend's house.
It is a seasonal backyard male mountain.
Although it is labeled "super-harsh," it is refreshing and easy to drink, with a fruity flavor.
It is easy to drink and has a fruity taste. It is also delicious when heated.
Ingredients: Koji rice: Hanabukiyuki produced in Aomori
Kake rice: Aomori Prefecture Masugura
Alcoholic Beverage : 16
Rice Polishing Ratio: Koji Rice 55%, Kake Rice 65
Sake Degree: +7
Amino Acidity: 1.0
Acidity degree : 1.3
Japanese>English
ぱんだらす
This is the first time I have tried kijoshu.
It is sake, but it does not taste like sake, and the sweet and sour taste is irresistible.
It has a rich, fruity flavor, but you can drink it without feeling it to be too heavy.
It is delicious.
Alcohol content: 13%.
Rice polishing ratio: 60
Yeast: Kyokai No. 6
Japanese>English
ぱんだらす
It is a gift.
Katei. It is light and dry like Niigata.
Not bad.
Japanese>English
ぱんだらす
The wind forest is a recent topic of discussion.
The aroma is fruity and refreshing.
In the mouth, it smells like glue, which I personally don't like.
The mouthfeel is light and dry.
Ingredients: Akitsuho
Alcohol content: 16%.
Rice polishing ratio: 65
Japanese>English
Denshu純米酒 山廃仕込 古城錦
ぱんだらす
This is a 50th anniversary bottle of Tasake.
I didn't open it until after the new year because I didn't want to waste it...
The taste is fruity and delicious.
The aroma is complex, with many different flavors.
Ingredients: Koshiro Nishiki
Alcohol content: 16%.
Polishing ratio: 50%.
Japanese>English
ぱんだらす
What the heck, it's too good.
The aroma is good, the taste is good, and the aftertaste is great.
This is my first Kangiku, but I would like to drink many more from now on.
Ingredients: 20% Yamadanishiki from Hyogo Prefecture, 80% Hashu Homare from Yamagata Prefecture
Alcohol level: 15
Polishing ratio: 50
Japanese>English
ぱんだらす
It is a gift!
It is a medium-quality sake with a 48% rice polishing ratio, and is very spirited. It is a delicious sake with both sweetness and bitterness.
Many Miyagi sake go well with meals.
Ingredients: Miyamanishiki
Alcohol content: 16%.
Rice polishing ratio: 48
Sake degree: -1.4
Acidity: 1.3
Yeast: Miyagi yeast
Japanese>English
ぱんだらす
The sweetness is strong, yet refreshing, and it can also be used as a food wine.
Ingredients: Akita rice
Alcohol content: 15%.
Rice polishing ratio: 55-59
Japanese>English
ぱんだらす
It is a gift. It will be a sake planned by 7 sake breweries in Iwate.
It is Iwate Homare made by Iwate Meizou. I have had Okuroku from the same brewery, but this is my first Iwate Homare.
When the bottle was first opened, it had a dry sake-like taste with a strong alcohol taste, but after three days, it was soft and tasty.
Japanese>English
ぱんだらす
It seems that heating sake is recommended, but I don't have the facilities to do so at home, so I'll have it cold.
It is an easy-drinking sake with a banana-like fruity aroma in the mouth.
I think it tastes better cold than heated.
Alcohol content: 15%.
Rice polishing ratio: 55
Japanese>English
ぱんだらす
This is my first Jikin.
I was able to get it at UTAGE and drank it for New Year's.
The flavor of the rice is well developed, and the aroma of various fruits is coming through the nose.
It is very, very delicious.
Ingredients: Aizan from Hyogo Prefecture
Alcohol content: 15.5
Polishing ratio: 50
Japanese>English
ぱんだらす
This sake was drunk at a year-end and New Year's gathering.
It is a classic Japanese sake.
It was a great sake that went very well with sashimi!
Alcohol content: 15%.
Rice polishing ratio: 60
Japanese>English
ぱんだらす
This is Sato Ubei, a limited edition Akita sake from Shinmasa.
One sip and it tastes like clean, natural water, unlike any other Shinmasa I have ever tasted.
The more you drink it, the more delicious it becomes.
Ingredients: Produced in Akita Prefecture
Alcohol content: 14%.
Rice polishing ratio: 30%.
Yeast: Kyokai No. 6
Japanese>English