nakopapa
Rice polishing ratio 55%, alcohol content 15%.
Delicious. The sweetness of Aizan is used to its advantage, while the acidity and bitterness in the aftertaste keep it from being cloying.
Japanese>English
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nakopapa
Izumihashi Shuzo Wintering dragonfly eggs and snowman label Junmai Ginjo Nama
Rice polishing ratio 55%, alcohol 16%, 100% Raku-fu-mai from Kanagawa Prefecture
This year's newest opening is at Izumihashi. The strong aroma of Izumihashi is also umami. When you drink it, the strong nutty umami combined with the freshness of the unpasteurized sake asserts its presence.
Japanese>English
nakopapa
Rice polishing ratio 65%, 14% alcohol by volume, assemblage
Noto Peninsula heavy rain disaster relief sake. Assemblage. When we mixed similar but slightly different tasting sake, what remained at the core was a good balance of moderate acidity and sweetness.
Japanese>English
nakopapa
Polishing ratio 50%, 15% alc.
The light mouthfeel is soon followed by a hint of sourness and finally ends with bitterness. It is a nice sake that betrays the honors flavor of rice wine.
Japanese>English
nakopapa
Polishing ratio 50%, alcohol content 15%, 100% Yamadanishiki
It has a nice aroma on the palate. In the mid-palate, the robust flavor of rice spreads in the mouth, leaving a strong impression. It is a good match for strong food.
Japanese>English
nakopapa
Polishing ratio 60%, alcohol 14%, 100% Akita Sake Komachi
The first Niimasa I have encountered in a long time was an ecru. The refreshing acidity is like green apple. The harmony of sweetness and bitterness comes and goes. It is delicious.
Japanese>English
nakopapa
Polishing ratio 50%, 16% alc. 100% Yamadanishiki from Yamada district, Yuzawa, Akita
Unlike Hanamup, it is characterized by its robust umami and strong acidity in the mouth.
Japanese>English
nakopapa
Rice polishing ratio 60%, 15% alcohol by volume, unfiltered and unpasteurized
The first impression on the palate is sweetness. The bitterness is gradually stronger. It has a strong flavor.
Japanese>English
nakopapa
Polishing ratio 45%, alcohol content 15%, 100% Yamadanishiki from special A district in Hyogo Prefecture
I thought it was delicious when I drank a bottle of Jyushiyo Honmaru before, but this sake is even better. It is too delicious. The sweetness and umami are consistent from the first sip to the last. It is a seamless sake. I am glad I bought it.
Japanese>English
nakopapa
Akebono Shuzo Tenmei Kaen Yamahai yeast special junmai
Polishing ratio 55%, 15% alc. 100% Kame-no-o from Aizu
It is recommended to be refrigerated, so it was kept cold. When you open the bottle and drink it, you can feel a calm and profound umami in the acidity. It is likely to open up its umami when warmed.
Japanese>English
nakopapa
When heated, it becomes mellow and delicious while retaining its acidity. Recommended!
Japanese>English
nakopapa
Polishing ratio Koji rice 50% Kake rice 60% Domaine Sakura 100% Yamadanishiki
Alcohol content 14% unfiltered, unfiltered, fire-brewed
While the raw Senkin is like a lemon sour, this fire-aged sake has a sourness, but it has a taste that is more subdued and complements the food.
Japanese>English
nakopapa
Rice polishing ratio 60%, alcohol 15%.
The cork was threatened to fly off, but it was totally fine. It was drier than expected.
Japanese>English
nakopapa
Izumihashi Shuzo Autumn Dragonfly Raku-fu-mai
Polishing ratio 55%, alcohol content 16%, 100% Raku-fu-mai produced in Kanagawa Prefecture
It has a sharp taste. It tastes good only when it is warmed up, but it is likely to be drunk up even when it is cold.
Japanese>English
nakopapa
Rice polishing ratio 55%, alcohol content 15%.
This is honestly delicious. The moment you put it in your mouth, the acidity and sweetness come straight to your taste buds!
Japanese>English
nakopapa
Rice polishing ratio 55%, alcohol content 15%.
It has been a long time since I got this bottle, so I opened it right away! The sweetness and umami are still strong and overwhelming. The sharpness is outstanding and you can drink more and more. It is a unique and delicious wine with excellent cost performance.
Japanese>English
nakopapa
Rice polishing ratio 60%, alcohol content 15%.
A simple and cool one-cup sake. The taste is crisp and dry. It is easy to match with any dishes.
Japanese>English
nakopapa
Rice polishing ratio 60%, alcohol content 15%.
I was a bit hesitant to drink a dry sake because I don't often drink a sake with a traditional sake yeast yeast yeast yeast yeast yeast.
Japanese>English
nakopapa
Polishing ratio 60%, alcohol content 16%, 100% Akaban Omachi
Yui Yui is made by the toji of Yuki Shuzo at the Sanzen Sakura Brewery in Hokkaido. It has a strong Yui Yui flavor. Delicious!
Japanese>English
nakopapa
Rice polishing ratio 90%, alcohol content 16
It does not have a modern taste. I thought it was similar to the Kenrishi I had drunk before. I chilled it, but the recommendation is to drink it at room temperature. The approach of making sake from the original yeast and adding no yeast is interesting.
Japanese>English
nakopapa
Rice polishing ratio 50%, alcohol content 13%.
The softness on the palate may be due to the low alcohol content. At first, I thought it was sweeter than I expected, but as I drank more, I felt a strong acidity. It is different from the sake we have had in the past. Is this the new style of autumn sake that AKABU has been aiming for?
Japanese>English