Nori
It was a magnificent bottle.
However, it was too strong to drink all the time.
So I tried it with soda, and it was delicious!
It is a drink that allows you to taste the depth of sake.
Japanese>English
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Nori
The lees that are lightly tinged with lees are very hateful.
It has a strong flavor, but it is not too heavy, and it is a delicious bottle with nothing to say 🍶.
Japanese>English
Nori
The aroma is of watermelon and a little semedyne.
When it is fresh out of the refrigerator, the bitterness is a little more noticeable than the umami, but when it comes back to the cold, it shows its true colors, leaving a light bitterness and disappearing easily with a fresh and clean taste despite being unfiltered unpasteurized sake.
It seems to be best served with something with a delicate flavor.
Japanese>English
Nori
It is said to be made using the "Sanki Amazake" yeast mashup method.
The aroma was very mild as it was a Junmai Daiginjo, but the taste was strong as it was an undiluted sake.
It has a complex flavor with a touch of bitterness.
It's not so much that it's sharp, but that it dissipates naturally.
It is best warmed up to a lukewarm temperature.
The wine has an elegant taste that makes you want to pair it with Japanese food.
Japanese>English
Nori
It has a sweet and sour aroma of lactic acid.
In the mouth, the juicy flavor is accompanied by acidity and bitterness, and it goes away quickly with a lingering aftertaste.
It is a wonderful sake that is not overbearing at all, yet still has a strong presence.
I paired it with yuba (bean curd) and yudofu (bean curd), and it harmonized beautifully without destroying the harmony of the ingredients.
Japanese>English
Nori
I like to warm up Tenmei, but I finished this Tenmei before it was heated.
It has a beautiful lactic acid aroma, and while it has a strong Junmai-like flavor on the palate, I got the impression that it was noticeably crisp and clean.
Japanese>English
Nori
The aroma was not that impressive when I opened it, but I was surprised when I drank it.
It is a very beautiful sake. It has a very nice balance of umami, but not too little umami.
It also has a nice crispness, and the mouthfeel is so smooth that it's gone before it's even heated up.
It's a great sake.
Japanese>English
Nori
It has the unique lactic acid aroma of Okuharima, and a persistent umami flavor that disappears quickly down the back of the throat.
The focus of the umami becomes even more pronounced when the sake is heated, which I personally prefer.
Japanese>English
Nori
This is the second supporting sake from Kamikimoto.
It is difficult to attack with Junmai Daiginjo.
When you open it, you will be pleasantly surprised by the refreshing aroma of ramune and lactic acid, and when you sip it, the beautiful taste typical of Kamikimoto will leave your mouth.
The sake itself is modest, and as I thought at the time of Be after... The sake itself is modest, and as I thought at the time of the Be after..., rather than drinking this sake by itself, I thought it would be better to pair it with relatively salty, light dishes such as white fish meuniere or aqua pazza 🌱
Japanese>English
Nori
We chose Kitajima as the sake to share with friends in the garden.
Just like its name, it has a refreshing aroma like a clear fresh green, and while it has a strong flavor, it also has a pleasant sour aftertaste.
You can add it after eating meat or shishito peppers seasoned with salt, or you can slowly return it to cold to enjoy the flavor.
It is the best food from Kitajima.
Japanese>English
Nori
When I opened it, it popped open and was comfortably free.
The nose is juicy.
The mouthfeel is slightly fizzy with a fruity fullness.
The wine is low in alcohol and has a pleasant acidity reminiscent of apples and melons.
Japanese>English
Nori
The aroma has a freshness like apples, and when you drink it, the juicy flavor spreads to your mouth after a slight fizz.
You will enjoy the taste of the sake which is crisp and clear while retaining the strength of raw sake.
You can enjoy it with cream cheese, pineapple and cinnamon.
Cream cheese, Nara pickles and honey also go well together.
It was a very luxurious time.
It is a terrific wine.
Japanese>English
Nori
I found this "Gan" at work.
It seems to be a series sold only in the local area, so I bought it.
The aroma was not flashy, and it gave me a strong impression, but I was convinced after drinking it.
The taste like an aged scent passes through the nostrils, and the full-bodied flavor of the mouth has a great impact.
It was clearly different from the other Gangs I had drunk before.
It goes well with dark food, and when I tried it with curry, it was really good 🌱.
The best part about this product is that it is made from a good quality raw material.
Japanese>English
Nori
This is a sake that gave me a little excitement when I opened it.
Kitajima-senpai, who is usually reserved and has a strong impression of sake-within-a-meal, was knocked out by the aroma when he was allowed to taste it at the shop.
The aroma is sweet and refreshing, like pineapple, and it hits the nostrils.
When I drank it, the umami and sweetness came first, and then the pleasant acidity followed.
It is thick but refreshing.
What the heck is this?
It's too delicious!
Japanese>English
Nori
The flavor explodes from the moment you put it in your mouth.
After it flows, the sourness remains, but it goes away like water.
It is a splendid sake.
Japanese>English
Nori
Kurei of trust.
The aroma is mellow and juicy, with hints of pear and apple.
The Kureis I've had so far lean more towards the + range in sake content, but this CEL is sweet.
I can't help but have a good feeling about this one.
When you take a sip, the flavor fills your mouth and spreads, leaving a sour and bitter taste.
The mellowness is unbelievable, and yet it is not overpowering, which is the great thing about this CEL Urara.
The combination with the Iburi Gako cream cheese was exceptional.
Japanese>English
Nori
I bought it because I felt the gap between the greatness of the oriental sedimentation and the sophistication of the label looked interesting.
I'm going to open it with my friend at night.
The cap didn't have a ventilation valve, so I turned the bottle upside down and let the ori get stuck.
I relied on a little bit of foaming to open the bottle, and it unfolded little by little.
The aroma was gorgeous, and when I put it in my mouth, it had a mellow taste like sweet and sour fruit.
It's just as I expected from Hououmida.
It was a fine time.
Japanese>English
きっしー
I bought mine and it's sitting in my fridge!
Can't wait to open it up!
Japanese>English
Nori
Mr. Kitchee.
Excellent! I'm sure you'll love this 😋.
It is very rich!
Japanese>English
きっしー
These things...
I want to open it with more than one person... w
I want to share my impressions with each other w
Japanese>English
Nori
Mr. Kitchee.
No doubt about it😊.
I also had a drink with my parents to thank them for their support ➼
Japanese>English
きっしー
It's nice to be able to share my thoughts on this...
Japanese>English
Nori
Mr. Kitchee
One of the best flavors of sake from a vintage.
I️ hope you enjoy it too.
Japanese>English
きっしー
Thank you so much.
∠(￣^￣)
Japanese>English
Nori
I happened to drop in at an antenna shop in Nara Prefecture.
I met this sake there.
I had never drunk Bodhimotos before, so I was very curious.
Let's open it immediately.
The snack is cream cheese with Nara pickles 🌱.
First of all, it has a soft aroma like lactic acid yogurt.
The first time I drank it, I had the impression of a stiff, hard taste with a bitter taste.
The impression was a little different from the aroma, but when I went back to room temperature for a bit, guess what, the soft and sweet flavor came out.
It is said that this method has been used since the Muromachi period.
It was good food.
Japanese>English
Nori
Takayasu's Junmai Ginjo is good for heating up. Takayasu's Junmai Ginjo was recommended to me.
When I opened it, I was surprised to see it was bright yellow.
I thought it might be an aged sake, but it's not.
It's crisp and light, and it goes down quickly.
When I warmed it up, I could smell the deliciousness of the rice, and it became fuller and richer, which is delicious.
I understand why it's recommended as a sake that warms up well.
Japanese>English
Nori
I've been waiting for you!
This time, black label.
Yamada Nishiki raw sake.
The aroma is gorgeous.
When you put it in your mouth, it has a clear and crisp taste with a lot of umami coming in and going out.
It is a beautiful sake in any way.
The umami explodes, but it goes away like a falling cherry blossom.
It is a cup of gratitude.
Japanese>English