Kirei辛口純米 八捨
しゃちまるんるん
Medium-ripened Shin-Senbon rice polished at 80%. A bottle with a good aroma and a pleasant aftertaste.
Japanese>English
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しゃちまるんるん
To the waiter
"What do you mean by 'sake with a reason'?"
I asked,
He replied, "We started offering it as a limited edition and it caught on fire.
It's so popular that we can't stop selling it.
It seems to be a popular product that can't be stopped.
One sip and you can see what I mean.
It is pleasantly fruity and very easy to drink.
It is not heavy and not too sweet,
It's not too heavy, not too sweet, and it goes down very easily.
This is the kind of drink that should have a lot of fans.
And it's only 1,000 yen. I think.
Japanese>English
しゃちまるんるん
From the waiter
I recommend the dry sake!
We have some freshly squeezed sake available now.
I got it without hesitation.
The dry sake is Miyamanishiki. The rice polishing ratio is 60%.
It is a ginjo-shu with an alcohol content of less than 16 degrees Celsius.
It is indeed dry when you take a sip,
But is it easy to drink? From the first sip
It is a bit dry, but it is easy to drink,
It spreads to the side of the mouth, and a light bitterness also comes in.
I knew the dry taste would come. It's like a dry sake.
After the next day, it spreads to the side of the mouth,
The bitterness subsides and drunkenness sets in.
Then it matures,
It is like a wine that has been aged for a long time.
As the days go by, it becomes easier to drink,
It is easy to drink as the days go by, and the feeling of having been laid down comes out.
Japanese>English
しゃちまるんるん
The mouthfeel is soft, perhaps because it is a honjozo.
The taste is soft, but the aroma is very pleasant.
The sweetness spreads to the mouth rather than intoxication.
It has a sweetness to it rather than a drunkenness.
Unlike fruit, there is a feeling of thinness.
Japanese>English
しゃちまるんるん
The aroma is slightly sweet.
It has a fruity feel.
When you sip it, it has a soft, elegant sweetness,
It has a soft, elegant sweetness.
Not much fruity.
When paired with Japanese food
it goes down smoothly.
This is horrible. It is horrible.
The second day and after, it is still soft to the palate,
It is really easy to drink, as it was recommended to me by its creator.
This was recommended to me by its creator, and it is really easy to drink. It is delicious.
Made from rice grown in Ibaraki with a milling ratio of 50%,
The sake is made from rice grown in Ibaraki with a milling ratio of 50% and an alcohol content of 15%,
It was very easy to drink.
Even danchu has no unpleasant taste.
and "clear". and "clear",
I thought it was the same! I thought, "Same as above.
Japanese>English
しゃちまるんるん
The aroma of this fantastic sake is slightly sweet.
The mouthfeel is also hot, though you would expect it to be gentle.
The label also says it is soft on the palate with a firm aftertaste.
It has a strong aftertaste. The label also says, "Soft on the palate with a firm aftertaste.
Is that why? When you drink it,
The feeling of it passing through your nose makes you drunk.
Is this really 14 degrees? It is.
It has a strong aftertaste. The aftertaste is very strong.
The next day after opening the sealed bottle,
the alcohol taste in your nose will be loosened up,
the alcohol content may be more than 14%.
It has sweetness, but it also has fullness,
It is sweet, but it also has a full-bodied, intoxicating feeling.
It is delicious, but it is a very intoxicating sake.
Japanese>English
しゃちまるんるん
It's spicy when you take a sip! It's hot!
Gah! but it goes away quickly and easily. It's a wonder.
Easy to drink.
The bottle says, "It has a mellow aroma and a sharp taste, and is clean and refreshing. I didn't recognize the mellow aroma, but it was easy to drink.
The rice is Hakutsuru rice.
The rice is Hakutsuru rice, and the sake is made with high-quality water (miyamizu) from the Nada region.
The rice polishing ratio is 50% and the alcohol content is under 16 degrees.
The alcohol content is less than 16%.
I had never heard of Hakutsuru rice before, but it is not to be underestimated.
Japanese>English
しゃちまるんるん
One sip and the sweetness spreads, but then it comes! That's right. It's 19 degrees alcohol, right? It's a good thing.
The sake itself is a honjozo with a rice polishing ratio of 65%. It has been a long time since I have tasted a honjozo. The sweetness is very strong. You can also enjoy the changes after the next day.
A small road is across the street from the brewery, and a store or a warehouse with a sense of history is located there. A storehouse? An old private house? The style is to buy it at a storehouse or an old private house?
Japanese>English
しゃちまるんるん
The aroma is pleasantly sweet. It spreads sideways when you take a sip. It comes through the nose at the very edge of whether or not you can feel the alcohol. The dry taste ends with a hint of sweetness.
After opening the seal, the sweetness becomes stronger. It is reminiscent of the sweetness of Ishikawa Shuzo's Kameguchi. I also wonder if there is a bitter taste at the end of drinking.
Polishing ratio 65. 18% alcohol. The sweetness seems to linger as the day goes on.
I think it's dry. I'll think later.
Japanese>English
しゃちまるんるん
Sake that is not polished. So the rice polishing ratio is 90.
The aroma is not of fruit, but of rice. The acidity is stronger than the others, and it comes with a gusto.
It is different from the citrusy sourness of the Bodai brew.
It is sweet, but with a kick.
The label said the alcohol content was 21 degrees. That's a surprise! I thought.
Japanese>English
しゃちまるんるん
First "Bodhi yeast yeast brewing" for me.
When I took a sip, it was so sour! I was surprised.
I wondered if this was the sake made with the method from the Kamakura period (1185-1333)! I thought. At the same time, I wondered if this was sake? Is it made from rice? At the same time, I wondered if it was made from rice. The taste is completely grapefruit.
After tasting the sake, I enjoy the aroma, and my five senses are in trouble because I can only smell citrus fruits.
The rice polishing ratio is 90%. That's right. It was made in the Kamakura period, right? I can't help but think, "Oh, that's right, this is from the Kamakura period. The alcohol content is 14.5 degrees. So the alcohol taste is not strong, and it is extraordinarily citrusy. Yoritomo~♪ Did you drink this? I wonder if he was drinking this.
Japanese>English
しゃちまるんるん
Kamekuchi", a limited edition of the brewery
I was prepared for the fact that it was a draft sake, but surprisingly, I didn't feel the alcohol or the gusto! It is very smooth and easy to drink. It has a rice polishing ratio of 70% and an alcohol content of 17%. So, the alcohol content is low for a pure sake.
When you put it in your mouth, you will feel a little sweetness. When you think, "This is delicious," a little bit of sweetness comes and then you say, "Oh, no! This is not good.
After a few days, the sweetness comes even more. I wouldn't call it syrup, but it is sweet. I felt the sweetness more than any other sake.
Japanese>English
しゃちまるんるん
There is no mention of alcohol content, milling ratio, or anything else.
I am sure the alcohol content is 18 degrees and the ratio is 60! The ratio is 60%, and the taste is slightly dry. Slightly dry.
I thought it was a little dry, but then it hits me all at once! It comes all at once. It's dry! I change it to dry. Change to dry.
The second day and after are the same. I get drunk with a bang. It really comes all at once. It really comes all at once. This is Nada! It's a tremendous destructive power.
Japanese>English
しゃちまるんるん
It has a large amount of nigari, but the aftertaste is clean. The finish is pleasantly dry.
This nigori is good. I also feel a slight grape flavor. My tongue is very satisfied with this wine.
Japanese>English
しゃちまるんるん
The waitress said, "It is freshly squeezed sake, but after some time, the sweetness has increased and it is very tasty.
The rice is Omachi. The rice is Omachi, the rice polishing ratio is 60, and the alcohol content is 16 degrees. The aroma is pleasantly sweet. When you take a sip, it is not fruity, but slightly sweet and easy to drink. It is easy to drink, but it hits you in the throat area. You will get drunk comfortably.
Even after the second day, the alcohol seems stronger than the alcohol content.
Japanese>English
しゃちまるんるん
100% Raku-fu-mai from Kanagawa Prefecture. Made in pesticide-free cultivated fields.
The rice is polished to 55% and the alcohol content is 16%.
I think it has a pleasant rice sweetness. However, it has a clean finish and is slightly dry. That is my impression. It also has a nice schwashiness.
The second day and after, the slightly dry taste is refreshing and good. On the third day, I think it is getting sweeter and sweeter.
Japanese>English
しゃちまるんるん
The smell is fruity and good.
When I drank it, I found it to be more schwashy than fruity! It's more than just fruit. After that, the refreshing feeling is good! I like the refreshing feeling afterwards.
I wonder if it will be a little dry. I think so. There is a refreshing feeling after drinking.
Japanese>English
しゃちまるんるん
The first "Dewa Sanzan". The yield is 60%. The alcohol content is 14 degrees. So it is very fruity.
It has a sweetness, but the piquancy of new sake comes through. So the aftertaste is surprisingly refreshing and disappears quickly.
More so after the second day. It goes in smoothly. This is easy to drink. That's one word for it.
Of course, the water here is from the Tanzawa system. It's Kanagawa, but it's not Kanagawa, or rather, it's not Yokohama, but a place with rich nature and cleanliness. It is a beautiful place.
Japanese>English
しゃちまるんるん
The rice is Ishikawa's Ishikawamon.
When you take a sip, you will be surprised! And then, it is light. And it is light. So this is what 13 degrees Celsius is all about. I can't help but think, "This is 13 degrees Celsius.
When I open it for a day, I feel melon. Hmm. Ishikawa gate. It's nice. 13 degrees is a relief.
It won a gold medal (the highest award) in the Junmai-shu category at the International Wine Challenge (IWC) held in London in 2009. It is also a gold medalist.
Japanese>English
しゃちまるんるん
Tengu Mai
Yamahai Junmai Sake is Tengu Mai's signature product, which also won a gold medal in the Junmai Sake category at the 2011 IWC in London. The company is also said to have won a gold medal in the Junmai Sake category at the 2011 IWC in London.
The keyword "brewer's limited edition" made me weak, so I chose the "Harazake nigori" (1661 yen).
It is made from local Gohyakumangoku rice polished to 60%. The alcohol content is 16%.
One sip and it tastes like melon. Hmmm... It's fruity! I thought. And the aroma is good, too! I thought. But when you drink it, it's still strong. It goes down your throat! It goes down your throat.
After the second day, the gusto stops, probably due to the muddiness, and it spreads in the mouth. The second day and after, the gulp is gone, and the intoxication starts to set in. It is easy to drink, so it is very dangerous.
Japanese>English