MICHI
The sake had a slight nigori and a slight bitterness that gave it depth. It was listed on the Internet as being made from Hachitan-Nishiki rice.
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MICHI
It was a mild sweet sake. It went well with kakiage (deep fried vegetables) in tempura sauce.
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MICHI
After less than three years, I have reached 300 check-ins and have decided to keep 'Hitakami' as my regular drink. I was impressed by the variety of sake flavors. I am beginning to look for a brand I have never had before and compare them 'cold' to get a feel for the differences in rice, malted rice, temperature, etc. I am also beginning to think that I would like to try a new brand of sake.
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ma-ki-
Good evening, MICHI.
Congratulations on your 300th check-in 🎉.
It's nice to have a milestone sake with your most popular sake, Hidakami. ⤴️
There are many ways to enjoy sake, so let's continue to enjoy sake more and more 😊.
Japanese>English
ひなはなママ
Good morning, MICHI😄!
Congratulations on your 300 check-ins ㊗️🎉Congratulations on your celebration sake with your favorite Hidakami 🥂.
May you find many more delicious drinks in the future✨.
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MICHI
Thank you ma-ki- for your comments. There really are many different flavors of sake, and I have reached 300 while looking forward to drinking on the weekends. I still hope to keep up the pace.
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MICHI
Thank you for your comment, HinaHanaMama. For some reason, whenever I go out somewhere, I look for sake stores to find sake that I haven't tasted yet. I think I can still enjoy it.
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ポンちゃん
Congratulations on your 300 check-ins, MICHI 🎉🎉!
I love the way you explore different differences ✨I look forward to more reviews in the future😊!
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MICHI
Thank you, Ponchan. I can express this when I compare the drinks, but I would like to get to the point where I can make accurate comments when I drink them alone.
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MICHI
My partner's first comment was 'I can taste the bitterness. It was indeed a rich flavor with bitterness as well as umami. It was just a coincidence, but I felt it was a sake that goes well with nuts.
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MICHI
I have tended to avoid 'nigori' or 'orikomi' so far, but I found it refreshing and tasty. It was a perfect match for the oyster miso nabe that I happened to have.
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MICHI
Although the sake was rated at +5 on the sake scale, I found it to be more flavorful than sweet. I am always surprised to find sake that goes well with Korean kimchi, which has a complex flavor with sweetness.
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MICHI
It was a refreshing dry sake with a slight bitterness at the end.
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MICHI
I received a lucky brand of sake from an acquaintance on New Year's. It was a mildly dry sake that went well with a variety of snacks. It was a mildly dry sake that went well with a variety of snacks.
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MICHI
Hakkaisan is a sake that we have been drinking at our guest house in Minamiuonuma, Niigata. It is a mildly dry sake that is hard to believe that it is 19 degrees Celsius.
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Wataribuneテロワール太田ノ谷 短稈渡船100%
MICHI
My son offered it to me at the end of the year. I continue to find the sake rice "Watabune" delicious. It is really mild and the flavor is outstanding.
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MICHI
It was a sake that felt more settled and stable and dry after a day than immediately after opening the bottle.
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MICHI
The first sip gave the impression of an easy-drinking sake with a delicious flavor that one would not expect from a sake with a sake strength of +15% and 17% alcohol by volume.
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MICHI
It was more dry and mild, yet full-bodied. It was a perfect match for the saikyo pickled gindara and mentaiko (cod roe) I happened to have.
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MICHI
It was a light golden colored sake with a mild and umami flavor.
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MICHI
It was more of a dry sake. It was more crisp than dry.
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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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