Waccho
Mellow and tangy accent. Warmed to lukewarm and served with mizutaki
Japanese>English
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Waccho
Heavier sweetness and mild ginjo aroma than expected, and then recedes leaving a light tangy gasiness and sweetness. It has the richness of rice and is more robust than fresh. It is good with beef stew, mackerel simmered in miso, cheese, etc.
Japanese>English
Waccho
Fruity ginjo aroma, full sweetness, and strong acidity spread. After the sweetness has subsided, a pleasant acidity remains, leaving a lightly bitter aftertaste. There is no unpleasant aftertaste. I finished a bottle with a side of nameko mushrooms.
Japanese>English
Waccho
The gorgeous ginjo aroma and sweetness spread, leaving a slightly cloying sweetness, which is then pulled away by the spiciness. The sweetness remains even when served with a variety of dishes. It is good with tomato stew, hamburger steak, sashimi, cheese, and salted fish.
Japanese>English
Waccho
Fruity ginjo aroma, light crisp sweetness, and a tangy, spicy kick after the acidity. It is a refreshing and full-bodied light-bodied sake. It is more of a food sake than a stand-alone sake. Iburi gakko cheese, ginger and green onion, stir-fried meat and vegetables with sweet and spicy vinegar ◎Nuts △It is a pity that there is no sashimi 😢.
Japanese>English
Waccho
Purchased on a business trip. It has a mild lactic acid sweetness with a slight bitterness. The sweetness is not too strong, but the sweetness stands out. The sweetness is not overpowering, but the sweetness becomes more pronounced. Squid sashimi, cold yellowtail, cheese cod
Japanese>English
Sawayamatsumoto守破離 五百万石 生酒
Waccho
It is a little sweet on its own. It is easy to drink with strong dishes.
Japanese>English
Koeigikuスノウ・クレッセント
Waccho
As soon as you open the package, the lid almost flies off and blows out. Abunai. 💦Moderate sweetness, bitterness, and light acidity. It has a pleasant sweetness and bitterness, but the bitterness is quite strong. But it's just the right amount of fizz to keep you going. Oden, simmered taro, cheese, ◯Snack stem wakame seaweed ◯It goes surprisingly well with chocolate.
Japanese>English
NabeshimaNewMoon しぼりたて 純米吟醸
Waccho
Along with the fragrant ginjo aroma, it has a fruity sweetness and a rich rice flavor. The elegant sweetness lingers in the mouth, but it is quite sweet. Almost no gasiness and no acidity. Good with pizza and other strong-flavored snacks.
Japanese>English
Waccho
Fruity ginjo aroma fresh and sweet, with a lingering aftertaste along with a tangy sweetness. Not much fizziness. Pickled turnip ◎
Japanese>English
Koeigiku月影 無濾過生原酒
Waccho
Little aroma but fruity sweetness spreads. Fresh, slightly effervescent and sharp, followed by sweetness. Basic sweetness with little acidity. Top quality fish cake, lotus root stew ◎Salted squid
Japanese>English
Waccho
Drink it heated. Easy to drink at any temperature, hot or lukewarm. It has a nice dry taste with just the right amount of umami from the rice. It is a good sake to drink with meals. It goes well with sukiyaki and other nabe dishes. It has a sweet taste when it gets close to room temperature.
Japanese>English
Sharakuおりがらみ壱 純米吟醸
Waccho
The bottle was opened with a bang. It has a ginjo aroma and a moderate sweetness, and it finishes with just the right amount of fizz. The dryness is strong if you don't mix the cage. When mixed, it adds a richness, but it is not unpleasantly sticky, so you can enjoy it as much as you want. The moderate bitterness is also good. It goes well with sweet vinegared daikon radish, fried pork with spinach, and any other snacks. It is also OK without it.
Japanese>English
Waccho
Strong smell of alcohol. The level of dryness is low for the smell. It has a unique aroma with a sweetness that is stronger than the dryness of the rice. The high alcohol content and strong character of the sake itself make it difficult to know what to serve with it.
Japanese>English
Fusano Kankiku白銀海 純米大吟醸
Waccho
The lactic acidic sweet and bitter taste spreads in good balance, followed by a moderately tangy and spicy taste, and then the sweet and bitter taste lingers in the aftertaste. Not as fizzy as I thought it would be. I would like to try it with potato salad, cheese, and other strong-flavored snacks.
Japanese>English
Waccho
It has a sweet vanilla-like ginjo aroma and a fruity sweetness that spreads. After leaving a sour taste, a slight spiciness is felt. The rich sweetness is stronger. Sashimi, chamame (green soybeans), chikuzen-ni (stewed and boiled vegetables), and surprisingly, shumai (steamed pork dumplings).
Japanese>English
Kenkon'ichi特別純米 辛口
Waccho
It has little aroma, and the delicious sweetness of the rice comes through with a strong full-bodied flavor. The richness is followed by a spiciness that lingers after drinking. When heated up, the spiciness increased and it became easier to drink. Next time I'll drink it heated in a pot.
Japanese>English
Waccho
Modest ginjo aroma, umami of rice and light sweetness, followed by a light spiciness. The overall impression is clear. The richness of the rice lingers in the aftertaste. It does not feel so dry. The freshly squeezed sake I drank before might have been better. Squid sashimi, simmered pumpkin, grilled salmon with sake lees ◎Gratins ❌.
Japanese>English
Waccho
The mild sweetness spreads with a tangy gaseous sensation and recedes leaving a pleasant bitter aftertaste. It has a dry mouthfeel and can be drunk as easily as a carbonated beverage. If you drink only the supernatant without mixing the cage, the bitterness will come out. It is better to drink it while stirring. Open the bottle with caution: ⚠️
Ginger and green onion, snacks, and no other snacks.
Japanese>English
Waccho
Ginjo aroma, light and refreshing sweet and sour, slightly spicy aftertaste. Flounder simmered in soy sauce, vegetables cooked in a pot ◎Shirasu kama-age: △. Basically sweet.
Japanese>English