K.O.
Ryusei No.2, served warm. It has a nice aroma.
Japanese>English
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K.O.
Dragon's energy No. 1, the chilled water is delicious.
Japanese>English
K.O.
Take it with soda. It has a refreshing taste and is delicious.
Japanese>English
K.O.
The face of soft water gives off a rich aroma. Best warmed up.
Japanese>English
K.O.
The mountain waste that creeps up in the face of amazake
Japanese>English
Shinraiじゅうさん と
K.O.
It has a bountiful rice aroma and an unexpectedly light mouthfeel.
Raw Rice: Hatan Nishiki rice from Hiroshima Prefecture
Rice polishing ratio: 65%.
Alcohol content: 13-14%.
Japanese>English
K.O.
Raw Rice: Omachi
Rice polishing ratio: 50%.
Sake meter value: +3.0
Alcohol: 16% and above, but less than 17%.
Japanese>English
K.O.
Rice: Senbon Nishiki
Rice polishing ratio: 60%.
Japanese>English
K.O.
Raw Rice: Tamarind
Seimi-compound: 70%
Alcohol level in Japan: +13.0
Acidity: 2.1
Chinese>English
K.O.
At first sip, I thought it might be a distillate, but the soft taste of the rice catches up with me later.
Raw Rice: Yamadanishiki
Rice polishing ratio: 80%.
Alcohol content: 17-18%.
Japanese>English
K.O.
The crackling sourness typical of unpasteurized sake is impressive.
The braised suji neutralizes the acidity mildly.
Rice: Kitanishiki (Hyogo Prefecture)
Rice polishing ratio: 66%.
Alcohol content: 18-20.9%.
Japanese>English
K.O.
It is described as "super dry", but the taste is pleasant on the palate and has no peculiarities. In a good way, it is not like a junmai sake.
The rice used is Yamada Nishiki from Hiroshima.
Rice polishing rate: 70%.
Sake meter value: +13
Acidity: 2.0
Japanese>English