Ogiyumi
In a wine glass.
Aroma like ripe melon.
Perfect for summer!
Serve with chilled tofu topped with butterbur leaf miso
Japanese>English
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Ogiyumi
Summer Jun
100% Yamadanishiki
Polishing ratio 65
Sweet aroma of yogurt
Light sweetness
Goes well with sashimi, etc.
Japanese>English
Ogiyumi
100% Hachitan-Nishiki
Polishing ratio 55
Refreshing yogurt aroma
Dark and juicy, with a firm umami and bitterness
When served in a wine glass with ice, the aroma is enhanced and the taste is crisp and refreshing.
With grilled chicken with thick sauce
Japanese>English
Ogiyumi
Yamada Nishiki 55
Melon and steamed rice aroma
Sweetness and deliciousness are well-balanced and soft.
with toro and udo no kinpira
Japanese>English
Ogiyumi
Edible rice from Shiga Prefecture, Mizukagami
Polishing ratio 60
Aroma: cream cheese and rice cake
Gentle, smooth and gentle sake
With octopus sashimi
Japanese>English
Ogiyumi
It's already been drunk a lot.
Kura-tsuki yeast
Polishing ratio 80
The aroma is completely yogurt!
Sourness, sweetness, and bitterness come together in the mouth without harmonization.
Interesting!
Japanese>English
Ogiyumi
First of all, when you pour the top Sumi into the boar's mouth, fine bubbles spread.
The fresh and fresh bitterness passes by.
Next, mix it with ori and it naturally thickens and has a long aftertaste.
Finally, the dark part. Pure white. Tinglingly dry.
It is interesting to enjoy this change!
Japanese>English
Ogiyumi
Slightly lactic acid aroma
Firm dry taste and lingering aftertaste
Can it be served with a wide range of foods as a food wine?
Fried food or something refreshing.
Japanese>English
nabe
Hello.
Thank you for drinking sake breweries Kunigon and Hanaizumi in my hometown of Minamiaizu-cho!
Japanese>English
Ogiyumi
Aroma like spring flowers
Sweetness comes first, followed by a refreshing bitterness.
Gohyakumangoku from Nasu, Tochigi Prefecture
It goes well with spring wild vegetables.
Japanese>English
Ogiyumi
Next, Daishinshu Teppai
Elegant, soft and silky.
A faint bitterness lingers pleasantly.
He said that using one side of the mouth wakes up the sake.
Mr. Ota sips the carefully made sake for a minute.
Japanese>English
Ogiyumi
Participated in Kazuhiko Ota's program project
Kazuhiko Ota with the executive director of Daishinshu at Zoom.
They said 230 people attended.
Crisp, sharp, delicious!
Shinshu sake, he said, is a clean, age-old beauty.
Japanese>English
Ogiyumi
Yogurt aroma
Strong rice flavor
There is also a slightly twisted taste of sake yeast yeast yeast yeast
It seems to go well with pickled radish and other fermented foods.
Japanese>English
Ogiyumi
Limited Edition
lightly cloudy
Banana aroma
Lightly light with light umami and bitterness, and a short aftertaste.
It seems to go well with spring bitterness of udo and rape blossoms.
Japanese>English
Ogiyumi
Unreadable labels
cloudiness (of a liquid)
The taste is lighter than it looks, but the umami is pleasant.
Japanese>English
Ogiyumi
100% Omachi
Good flavor and bitterness with a strong aftertaste.
It would go well with strong dishes in the second half of the meal.
Japanese>English
Ogiyumi
Banana type aroma
Spring breeze, just as the name implies.
Cherry blossoms in full bloom
Chikuwa isobe-age chikuwa with aosa seaweed and
Japanese>English
Ogiyumi
A good concentration of umami and acidity spreads and disappears in the raw freshness. A pleasant sake.
Serve with shime saba (mackerel).
Japanese>English
Ogiyumi
Yogurt aroma
Just as fresh and juicy!
Pleasantly tasty and sour
Tempura of new burdock and
Japanese>English
Ogiyumi
Spring-like fruity aroma
lightly cloudy
Light, but light sweetness and pleasant umami
Feel the coming of spring
First drink
Japanese>English
Ogiyumi
Sweetness, sourness, and umami are all in the same place.
It goes well with salted squid and pickles.
It's very much like being made deep in the mountains of Saitama.
Japanese>English