nakopapa
Polishing ratio 50%, 15% alcohol by volume, 100% Omachi produced in Okayama Prefecture
The characteristic sweetness of Omachi is exquisite. It is easy to understand why Kangiku is so popular. You will finish it in no time.
Japanese>English
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nakopapa
It is delicious. I happened to be able to compare it with Hitogochi, but Hitogochi is lighter and this one has a stronger umami flavor.
Japanese>English
nakopapa
Rice polishing ratio 60%, alcohol content 13
It has been a long time since I have had this wine. It has a nice sharp dry taste and low alcohol content. This is a summer sake!
Japanese>English
nakopapa
Rice polishing ratio 55% Alcohol content 15
100% Hitogochiki produced in Nagano Prefecture
Shinshu Kamerei has been hard to buy recently. It has been a long time since we have had it. The sweetness with a hint of gas is covered by a mischievous acidity. It has a complex flavor, but the overall taste is well balanced. It is like a grand drama is completed in one sip.
Japanese>English
nakopapa
Polishing ratio 50%, alcohol content 16%, 100% Hachitan-Nishiki produced in Hiroshima Prefecture
It has a fresh and juicy taste with no strong fizz. It has not been drunk for a long time, but it is still delicious.
Japanese>English
nakopapa
Polishing ratio 50%, alcohol content 15%, 100% Yuzunokou
From the aroma to the mouthfeel, it is elegant without being too flashy. The sweetness and sourness spread quickly and cut off easily. Excellent. Highly recommended.
Japanese>English
nakopapa
Polishing ratio 70% Alcohol content 16% Miyamanishiki from Nagano Prefecture 100% Nama-sake
The aroma is fruity. It has a strong acidity and when you pour it from a magnum bottle into a wine glass, you may be told that it is a white wine, which would not be out of place. I had no idea that this was made from 70% polished rice. It is delicious.
Japanese>English
nakopapa
Rice polishing ratio 55%, 12% alc.
Sweet with a melon-like aroma. There is a slight sourness, but little bitterness. The low alcohol content makes it easy to drink, but it seems a little thin.
Japanese>English
nakopapa
Rice polishing ratio 50%, alcohol content 16%, 100% dewy leaf wind from Mikazes, Nara Prefecture
Aromatic, sweet and bitter. It is made from Nara's rare sake rice called "Rohafu". It seems to be similar to Omachi.
Japanese>English
nakopapa
Polishing ratio 60%, 16% alcohol by volume, 100% Ibinohomare
What an inconspicuous label! This year's White Imi was made entirely with white malted rice. It has a strong acidity, but as the endorsement says, it does not make a strong statement. The aroma is also restrained, so it is not a showy sake, but a delicious sake with a hint of citric acidity.
Japanese>English
nakopapa
Rice polishing ratio 55%, alcohol content 14%, 100% Omachi
When I twisted the cork, it blew out. I was warned, but it was more than that. It should be sweet because it is Omachi and lightly nigori, but the strong fizziness sets the direction of the flavor. This kind of sake is also good.
Japanese>English
nakopapa
Polishing ratio 60%, alcohol content 15%, 100% Kinmon-Nishiki from Nagano Prefecture
It has a faint milky aroma, but it is not strong. When you drink it, the rich sweetness with a touch of sourness comes through. It is a taste I have never had before. It seems to go well with strong food.
Japanese>English
nakopapa
Rice polishing ratio 55%, alcohol content 15%.
The sweetness and acidity are well balanced with a light tangy taste. This is indeed a sake brewery that is gaining attention.
Japanese>English
nakopapa
Rice polishing ratio 50% Alcohol content 15.5
It is very delicious.
To put it a little more simply, it is delicious from the strong fruity aroma. When you drink it, the harmony of strong sweetness and moderate acidity is woven together. Finally, it is cut off by an elegant bitterness. It has been a long time since I have had this, but it is still delicious.
Japanese>English
nakopapa
Rice polishing ratio 60%, alcohol content 15%.
This sake is an example of a clean and beautiful sake with a good aroma and a strong flavor. The strong acidity is clean and refreshing.
Japanese>English
nakopapa
Rice polishing ratio 55%, alcohol content 16
The fresh citrusy aroma of the unpasteurized sake is subdued. However, the sweetness of the sake's sake-barley flavor is quickly followed by a touch of acidity, and finally a hint of bitterness that finishes off the taste. It has a robust flavor that can be served with strong food.
Japanese>English
nakopapa
Polishing ratio 50%, 13% alcohol by volume, 80% Omachi produced in Okayama Prefecture
It has a pleasant heady aroma and is easy to drink with a gorgeous, clean taste. The strength of Omachi is lightly finished with low alcohol content.
Japanese>English
nakopapa
Rice polishing ratio 55%, alcohol content 16%.
It is different from the image I had of Sairai. The moderate acidity and sweetness spread on the palate in a good way. It also has a nice aroma. The light nigori is very easy to drink.
#Northwest Shuzo #Sairai
Japanese>English
nakopapa
Polishing ratio 55%, alcohol 16% Yamadanishiki, wine yeast
Sake made with wine yeast. It has a characteristic acidity and rice sweetness, but the heaviness of the rice is tempered by the fizziness, creating a perfect balance. I recommend this one. If you think you are drinking it as wine or sour, beware that the alcohol content is usually on par with sake. #Hououmida #Kobayashi Shuzo #Wine Cellar
Japanese>English
nakopapa
Polishing ratio 55%, alcohol content 16%, 100% Aiyama from Hyogo Prefecture
This year, three different types of saké from different rice varieties were released as part of the Sakura Tonbo series. The Aizan single-batch hiki-niki has been on the market for some time. The harmony of sweetness typical of Aizan and acidity typical of Izumihashi, with just the right amount of freshness, is good. #Senbashi Shuzo #Sakura Tonbo #Aizan
Japanese>English