さわsawa
Strong acidity, goes well with fried eggplant or other fried foods.
I don't do installations, so I can't answer the specs... but it's good. Delicious in summer.
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Japanese>English
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さわsawa
Clear taste typical of Yuki no Bijin. Slightly sweet to slightly spicy. Good with fatty foods.
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Japanese>English
さわsawa
Definitely clear for 60% polished rice.
Thanks to flat milling? The sweetness typical of edible rice is also strong, and the aftertaste has a slight spicy sensation. This is a bargain!
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Japanese>English
さわsawa
On the first day, it was served a little high and cold. The aroma is reserved, but when you take a sip, it is full of sweetness and freshness. Sweet, sweet, sweet.
From the second day, it is served at about 4℃. The sweetness is present, but the slightly spicy aftertaste is distinctive. Delicious!
I heard that it will be used for a limited brand in the near future, but I can't reveal it due to adult circumstances. Looking forward to next year!
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Japanese>English
Aramasaコスモスラベル
さわsawa
Slight piquancy, apple-like fruity sensation, and a slightly strong acidity bring the whole wine together and give it a sharpness. I also like the aroma of the wooden barrels. It is still delicious. Be careful not to drink too much.
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Japanese>English
さわsawa
It took 10 minutes to open the bottle. The best fizz ever, I would compare it to Sprite! The bubbles were still going strong on the second day after opening the bottle.
It is more like champagne than sake? I don't remember drinking champagne, but it's just an image. It is the kind of sweetness that you want to drink on a hot day, and has a spottiness to it. It is delicious!
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Japanese>English
さわsawa
It is very similar to the Akita Sake Komachi that I drank recently.
The aroma and mouthfeel are fruity with rice sweetness. It has a slightly spicy or sharp aftertaste. I heard that Suitama Akita Sake Komachi has also been released, and I would like to compare the two!
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Japanese>English
Wakaebisuワカエビスプラス 006
さわsawa
Citrus aroma, slightly gassy. Fresh on the first day, slight bitterness started to appear around the third day. I would recommend drinking it up as soon as possible. A nice, smooth sake.
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Japanese>English
さわsawa
Not my favorite label, but I held on to it and made a limited edition sake.
The sweetness is offset by the acidity. On the first day of opening the bottle, it has a Shinsei-like image, but by the third day, the acidity has blended in and it has a slightly sweet, mid-palate feel. It is strange to see such a change after heating. Maybe my taste buds have gotten used to it?
The first day after opening the bottle, it had a Shinsei-like image.
Japanese>English
さわsawa
I interpreted "rare" to mean "unpasteurized" and tended to avoid it when it was pasteurized.
And the fancy label... I was very hesitant to buy it.
However, it is a limited-edition sake from a brewery, and the richness of the rice, fruity flavor, aroma, and slightly sweet aftertaste are well balanced. Definitely a bargain.
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Japanese>English
さわsawa
Riding the Yuri Kogen Railway, I went to Tenju Shuzo Brewery for a limited edition sake.
This is a draft version of the commonly distributed Chokaizan.
Both the aroma and taste have a floral Chokaizan taste. The gentle taste makes you feel relieved. Yum!
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Japanese>English
さわsawa
The aroma is subtle. It has a clear, slightly tangy taste, and is suitable for a mid-meal drink. Well, it is always for eating.... At any rate, it is a beautifully light and refreshing sake that seems to be aimed at the middle of the range. Nama-shu is delicious with a slight piquancy.
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Japanese>English
さわsawa
Seasonal Nama Sake Version
The hi-ire version is more classical, while the freshness of the nama version gives it a modern feel. Melon-like flavor and slight bitterness. Nama sake version is good!
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Japanese>English
さわsawa
This is one that I had avoided because I somehow disliked the naming.
The rice sweetness of the daiginjo specs is superb. It is a good sake, but it is also a good sake in its own right.
The sweetness stands out when paired with sour delicacies. Choice of snacks is very important!
I'm sure it's important to choose the right snacks.
Japanese>English
さわsawa
On the first day of opening the bottle, it honestly felt angular in a bad way. Freshness and miscellaneous flavors are fighting?
On the third day, the miscellaneous tastes settle down and the sweetness comes out. It has turned into a good, light, dry sake.
The first day, the miscellaneous tastes are settled and the sweetness appears.
Japanese>English
さわsawa
A gift, a limited edition sake from the sake brewery opening.
Slightly chirpy, the spikiness was harsh on the first day, but calmed down considerably on the second day. Slightly floral aroma and generally gentle Tenju taste.
It is rapidly rising as a brewery in my opinion!
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Japanese>English
さわsawa
Found by chance on the way to Suwa-taisha shrine and purchased without prior knowledge. It is characterized by soft acidity and sweetness, reminiscent of white wine. The direction is similar to that of Shinmasa or S.tokyo, and you will never get tired of drinking it!
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Japanese>English
さわsawa
Slightly chili raw sake, maybe it's been a little while since I've had it. But it is pleasantly raw. Medium melon type. I wish I had drunk more during the new sake season.
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Japanese>English
さわsawa
The aroma is gorgeous, the taste is very fruity, and the aftertaste is sweet as if only the core of pure rice, which is different from the fruity taste, yet not sticky. It is a delicious taste that does not betray you. I have tried Hanayu, Omachi, Sake Mirai, Rikuwada, and Miyamanishiki, but Sakekomachi is the best.
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Japanese>English
さわsawa
The third drink of the day
My memory of the taste is gradually getting fuzzy...
Four seasons of spring is sweet. I've been avoiding it because the label looks like evening, but let's just say it tastes like spring!
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Japanese>English