osugi
#473
The restaurant offered me a taste...as a service! Thank goodness!
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The origins of the sake you've drunk are colored on the map.Venues With Most Check-Ins
osugi
#472
It is refreshing and easy to drink. I like Kochi sake.
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osugi
#471
It goes well with any dish!
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osugi
#470
I drank it with crab miso. It is dry and delicious.
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osugi
#469
It goes so well with fried ginkgo nuts.
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osugi
#468
It goes well with ankimo!
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osugi
#467
osugi
#466
The first sake of the year is Naraman. It is refreshing and easy to drink.
Japanese>English
osugi
#465
osugi
#464
osugi
#463
osugi
#462
osugi
#461
I thought it was Otokoyama in Hokkaido, but it was Aomori.
Sake Brewer：Hachinohe Shuzo (Aomori)
Rice: 100% Aomori rice
Rice polishing ratio: 55%/60
Sake meter degree: +5
Acidity: 1.5
Alcohol content: 16%.
Yeast used: Not disclosed
Storage Method：Cold storage required
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osugi
#460
Specific Name : Tokubetsu Honjozo
Ingredients : Rice, Rice malt
Alcohol Content : 16
Sake Degree:
Acidity:
Rice type：Yumen no Kou
Rice polishing ratio：60
Condition: Fire-brewed
Japanese>English
osugi
#459
Sake is the only thing I can drink with such delicious shellfish!
I was covered in stress and drank it.
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Aratamaprototype P
osugi
#458
Yamagata's dry sake.
Goes well with ginkgo!
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osugi
#457
Slightly sweet with a refreshing aftertaste.
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osugi
#456
osugi
#455
Sparkling, which is rare for Akabu. It was perfect for a hot day.
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osugi
#454
It was clear and easy to drink.
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