This was the one that had been sitting in the refrigerator at home.
It was less fruity and more refreshing than the last one I had.
Still, it is well-balanced and tasty, with a sweet and sour taste.
I don't remember it tasting this good.
It was one of those bottles that makes you say, "I don't know.
I guess I particularly like this lot.
I want to drink it again!
This is Genzai, which has been the talk of the town lately.
Sake from Aizu is delicious after all.
It is said to be like Tobiroki, but it is delicious in its own way.
This is the recently popular brewer Kuheiji.
I understood why it is so popular the moment I drank it.
It has a ladylike and elegant feel.
I would like to drink it again.
Iwate is associated with Nanbu Bijin, but this was my first Nanbu Bijin.
I drank Nanbu Bijin's Sake Mirai, which was extremely tasty.
I have not been drinking Nanbu Bijin for some reason, but it is delicious.
If you like Sake Mirai, you should drink it!
It's a gold beetle.
It is gold, gold.
It tastes like honey lemon to me personally, while also having a unique flavor that is typical of Senkou.
It is delicious!
Yamada Nishiki produced in Aizu, Fukushima Prefecture is used.
Yamadanishiki is rare in Fukushima Prefecture.
As is typical of Yamada-Nishiki, the taste is well-balanced and delicious!
The hot days continue, don't they?
The rainy season has not ended yet, but it seems like summer is in full swing.
This sake is perfect for such hot days.
It is a summer sake.
It is refreshing and light.
It has a refreshing aroma and a fruity flavor.
Sake from Fukushima goes well with any situation.
This "Sasasamune" can be served by itself or with a meal. It is delicious!
Ingredients: Hokkaido Ginpu
Alcohol level: 15
Polishing ratio: 50
This is Sake Mirai from Kudokigake.
I thought it was hard for Sake Mirai, but the alcohol content is strong at 17%.
I like it about 3 days after opening the bottle.
Ingredients:Sake Mirai
Alcohol content: 17% to 18%.
Rice polishing ratio: 50%.
Sake degree: +1.0
Yeast: Ogawa No. 10