MICHI
This is a new sake from Koshino-Kanbai, which previously had a premium and was rarely available. It was a little dry, refreshing, and mildly delicious.
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MICHI
I got a sake from Fushimi, Kyoto, which I used to hear "Gekkeikan" when it came to sake. 17 degrees Celsius, it was more dry and refreshing than dry.
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MICHI
It was a blend of junmai, junmai ginjo, and junmai daiginjo, and had a strong umami flavor.
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MICHI
It was a slightly effervescent, lightly cloudy sake with an aroma of rice and a refreshing taste.
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MICHI
It was made for export and was supposed to go well with shrimp and crab, but unfortunately I finished it before preparing the seafood. Unfortunately, we finished it before we could prepare the seafood. It was definitely a good match with sweet kimchi.
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MICHI
It was truly a mellow sake. It had 18% alcohol by volume and was heavier than dry.
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MICHI
My home-drinking partner's first comment was 'it's like drinking juice'. It was indeed a fruity juice with a hint of sweetness, except for the alcohol.
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MICHI
We were told that this was a newly created brand. It was high in alcohol content and certainly sweet, but a bit heavy and bitter was impressive.
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MICHI
My home-drinking partner's first comment was fruity. It was more refreshing than dry.
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MICHI
This was the first time I tasted this sake, and I found it to be in the middle of sweet and dry, light and thick, in a good way.
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MICHI
It is a local sake. It was a mild sake that also felt refreshing.
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MICHI
It was a sake with a Sake meter of +2, but it had a sweet and umami taste, and was also refreshing. It happened to be a perfect match for fried oysters with tartar sauce at this time of the year.
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MICHI
It was a light, dry sake with a slight bitterness.
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MICHI
It had a strong umami flavor and went well with saikyo pickled fish and sweetened tsumami.
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MICHI
This was the first nigori sake I have had since joining Sake-no-wa. I mixed it very slowly, but I had to open and close the cork quite a lot to avoid a blowout. It was not as thick and refreshing as I had expected, and it went well with a variety of tsumami (Japanese rice wine).
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MICHI
I was browsing the shelves of a liquor store, thinking that most sake from Kochi Prefecture are dry, when I happened to pick up a label with the yeast CEL24. I was surprised when I bought it with absolutely no knowledge of sake, but it had a nice sharpness and was a good match with the sweet sake tsumami.
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ma-ki-
Good evening, MICHI.
Here, I also recently had a CEL24 sake from this brewery and was really surprised: ⤴️
I had an image of dry sake from Kochi Prefecture as well, so it's really a strange yeast ✨.
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MICHI
Thank you for your comment, ma-ki. Whenever I find sake from Kochi, including drunken whale, I always pick it up. I was really surprised this time. I was very impressed by the efforts of the sake brewers who devised various ways to produce the prefectural yeast.
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MICHI
It was the first sake that I realized the fruity nature of and felt the sweetness first. After a day, I felt it was rather sharp and even mild.
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MICHI
The popular "brewer Kuheiji" was also a very rich and flavorful sake, but it also went well with the "Salmon Chanchan-yaki" and a variety of other tasty snacks.
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MICHI
It was a mild yet sharp sake that went well with a variety of tsumami (Japanese rice wine).
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MICHI
With 17 degrees of alcohol and a slight bitterness, the sake was quite heavy.
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