AJ
Junmai Daiginjo with a sweet taste, but dry and firm. Versatile enough to be matched with food without worry.
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AJ
It has a rich, mellow, umami mouthfeel with a firm texture. It has a relatively clean finish.
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AJ
It has a feeling of microbubbles on the palate, it goes through quickly but the rice flavor is long-lasting.
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AJ
What a great and difficult sake. It is very gentle on the palate, with a calm taste and a quiet echoing aftertaste. It is very good to drink with a gentle meal, a simple rice dish with chirimen furikake, but I think it is also good to savor it on its own.
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AJ
The sour aroma comes first, apple type. Because of the speed of the aroma, it does not interfere with the meal and is very good as a mealtime sake. As the temperature rises, the umami flavor also increases.
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AJ
Refreshing! Great speed on the palate. Fruity, what is it...grape? Yuzu? I can drink this one with gusto. The yuzu flavor was a great match with the eel.
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AJ
The sweetness is very elegant, yet the yogurt-like acidity is pleasant, and the slight bitterness that comes at the end is also addictive. The bitterness matched well with the umotan.
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AJ
A rare sake brewed in a wooden vat. The sweetness is a little strong, but the acidity and bitterness are well balanced. The umami and rich sweetness matched perfectly with sakura shrimp rice.
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AJ
Slightly dry and fresh, but with a round mouthfeel, this sake is very seasonal. It matched best with tuna nuta.
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AJ
The lactic acidic flavor spreads in the mouth with a melon-like aroma. It is very refreshing and easy to drink.
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AJ
Clean, crisp, lemony and refreshing. Slight bitterness. But the slight sourness is a very nice accent. It went very well with fried oysters.
Japanese>English
AJ
The first thing that comes through is the aroma, which is ginjo aroma but a bit heavy. However, it is light on the palate, and the slight bitterness is a nice accent. It is well-balanced as a food sake.
Japanese>English
AJ
The mouthfeel is very clear, but the umami, sweetness, and acidity that are typical of the sake's origins come together in a trinity, and the drink is very satisfying. The aftertaste is very long. I also felt something like yuzu. I could drink it as much as I want.
Japanese>English
AJ
It is light and crisp with a refreshing aftertaste. It would go well with squid, flatfish sashimi, and nuta.
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AJ
First of all, the aroma stands out well, pear-like. The mouthfeel is very refreshing, with just a touch of acidity and an aftertaste. The taste is very complex. The taste is quite strong, so it went well with harissa-flavored grilled dumplings.
Japanese>English
AJ
It has a strong ginjo aroma like a daiginjo, but the aftertaste is quite refreshing and has a strong umami. When it comes back to room temperature, the umami becomes stronger and changes considerably.
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AJ
Faint grape flavor, sweet type of grape, like grape grapes or delaware. Some edge at the end.
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AJ
The full aroma and taste are unparalleled. Vanilla? Yogurt? But never disgusting. It goes great with smoked foods.
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Rihaku純米吟醸 超特撰
AJ
Serve at room temperature with Seki horse mackerel and inada sashimi.
The sharp mouthfeel is followed by the sweetness of rice and the fruity sweetness and acidity of apple type, making it a perfect match for bluefish.
Japanese>English
AJ
It is like a full-bodied, high-quality mirin (sweet sake), but with a sharpness in the back. It goes well with fatty fish in winter, but I would definitely like to try it with bonito or yellowtail in early summer. I will buy it again in the summer!
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