遠藤 成将
Easy to drink, with a smooth and delicious flavor! It is not too mellow, so it is well balanced!
Japanese>English
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遠藤 成将
Active sake, with a perfect carbonation and sweetness. This is a sake you risk drinking too much of!
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遠藤 成将
Kurokabuto Nama-zake. Winter only. Refreshing acidity with a robust flavor that's irresistible!
Japanese>English
遠藤 成将
It has a moderate aroma but is sweet and mellow on the palate, and although it is unfiltered, it is an easy-drinking, well-balanced sake without being strong!
Japanese>English
遠藤 成将
It is sweet and mellow, easy to drink, and has the same intense feeling as the original sake. Not as good as Kyoto's Tamanomitsu, but syrupy! Delicious!
Japanese>English
遠藤 成将
It has a subtle, gorgeous aroma and a pleasantly crisp, carbonated bitterness! This sake can be drunk like sparkling wine!
Japanese>English
遠藤 成将
Sake degree 4.Acidity 1.4, Rice polishing ratio 70%.
It is a refined and coherent sake like a ginjo-shu.
Japanese>English
遠藤 成将
It has a rice polishing ratio of 65%, a sake degree of 0.1, and an acidity of 1.6. It has a robust flavor. It is similar to the impression I had when I first drank Urakasumi. In my mind, it is the very essence of sake!
Japanese>English
遠藤 成将
Sake degree 1.Acidity 2.2, Amino acidity 1.6
This sake has a high acidity level and a strong, punchy flavor. The depth of the aftertaste makes this an appealing sake that begs to be drunk again!
Japanese>English
遠藤 成将
Just the right amount of aroma and acidity! Sake degree 0, acidity 1.2, rice polishing ratio 65%. It is an easy-drinking sake!
Japanese>English
遠藤 成将
The aroma, texture, and taste are all refreshing, yet full-bodied, making it a very easy-drinking sake. Sake meter reading: +3, acidity: 1.7, rice polishing ratio: 55
Japanese>English
遠藤 成将
It has an acidity of 2.2, a sake degree of -0.4, and a subtle aroma that is both soft and sharp. It has a great new sake character!
Japanese>English
遠藤 成将
It has a moderate aroma, a rounded mouthfeel, and a crisp, light dry taste, making it a truly complete sake!
Japanese>English
遠藤 成将
With a sake strength of 4.0, acidity of 1.3, and amino acidity of 1.2, it has a sweetness followed by a dry crispness that, in my opinion, is typical of sake from the Tohoku region!
Japanese>English
遠藤 成将
This sake is more mellow in the mouth than it smells.
It is a sake that can be enjoyed by both dry and sweet drinkers.
Japanese>English
遠藤 成将
The rice polishing ratio is 55%, the sake content is +3, the acidity is 1.4, and as the information sheet says, it is the same as Haginishiki's Honors Fuji, but it is cleaner and mellower!
Japanese>English
遠藤 成将
The rice polishing ratio is 60%, and it is made from Honefuji rice produced in Shizuoka Prefecture. It is a well-balanced sake with a refreshing dry taste and a robust flavor!
Japanese>English
遠藤 成将
This sake has a pleasant taste of umami and sweetness in its acidity. The strong acidity makes it easy to drink, so be careful not to drink too much!
Japanese>English
遠藤 成将
A rare sake made with olive yeast. The aroma is rich, the taste is crisp and dry, and I'd like to think that the faint greenish smell is not a preconceived notion of olive yeast!
Japanese>English
遠藤 成将
It is a very easy to drink sake with a clean, dry taste and moderate acidity. It seems that the brewing alcohol is also made from the company's own sake lees, which makes me think that it is actually pure rice wine. I think so. It's a sake you can enjoy with that kind of attention to detail!
Japanese>English