かんちゃん
Tibika, lightly cloudy and sweet.
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かんちゃん
It has a slightly fizzy mouthfeel, clean but with a strong sweetness. This is the first time I've had it, but it's delicious.
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かんちゃん
Fruity, elegant sweetness.
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Dry and refreshing with a moderate sweetness.
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かんちゃん
Many Yamahai have strong habits, but they are not bad on the palate. Light and dry.
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Fruity and sweet aroma.
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It is light and refreshing as it is said to go well with fish. It is light and refreshing, just like Kozen Nyosui.
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Clean and sweet. Delicious.
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Fukkuku Namaishimo Junmai Daiginjo (kept refrigerated for a long time) purchased in Toyama when I went back home at the end of the year. Being from the Far East of the prefecture, I had never heard of Fukutsuru Shuzo before this. At 50% polished rice, the sweetness and acidity are both moderately assertive, with a strong sweetness characteristic of the sake's nama yeast.
I drank it with salted kelp from Shokudo Okada, which I bought at last week's dancyu festival, and found it pleasantly sweet with the salted kelp, which has a punch of sansho (Japanese pepper). It is a good match with dishes that have more individuality than those that are plain.
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かんちゃん
Modern Sentori Mukaku Nama Nama Unrefined
Fruity and sweet taste. The sweetness is strong, so it would go well with meat or darker dishes rather than sashimi.
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かんちゃん
Unusually, my wife asked me to go out to eat for a mom's party, so I went to a nearby restaurant to drink alone.
Izumo Fuji is labeled as "super dry," so the sweetness and acidity are kept to a minimum, with a slight bitterness and a clean mouthfeel. Personally, I prefer a little more sweetness and umami.
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