nakopapa
Rice polishing ratio 55%, alcohol content 15%.
The strong acidity and bitterness coexist with the freshness of the unpasteurized sake.
Japanese>English
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nakopapa
Rice polishing ratio 60%, alcohol content 16%.
The aroma is restrained. When you drink it, it has little sweetness and a rambunctious acidity. It has a nigori sweetness, but its core is strong and assertive.
Japanese>English
nakopapa
Polishing ratio 50%, 13% alc.
The sweetness of Omachi comes straight out. The alcohol content is low, but the flavor is strong, and it finishes with a slight bitterness.
Japanese>English
nakopapa
Daimine 3 grains Winter no Otosore
Alcohol content 14.5% Unpasteurized
I was about to give up when I saw that it was sold out at the liquor store, but I found it in stock from the back of the store and got it right away. The top clear flavor is mainly acidic with a rummy aroma. The sweetness added by adding ori (ori) is a blissful taste. I am glad to have encountered it.
Japanese>English
nakopapa
Rice polishing ratio 50%, Alcohol content 16%.
I bought this sake for the first time in a long time to reconfirm its good points.
It is not a particularly floral sake, but it is carefully made without any sharpness. Recommended for those who prefer dry sake. You should feel the sweetness of the rice. It can be served cold, but the flavor seems to spread more when it is warmed up. It would go well with a warm nabe (hot pot).
Japanese>English
nakopapa
Rice polishing ratio 50%, alcohol content 15%.
Fresh and nice aroma. The impression does not change when you drink it, and the harmony of sweetness and acidity is outstanding.
Japanese>English
ma-ki-
Good morning, nakopapa!
Excellent harmony of sweetness and sourness 🎵Yodalure 🤤.
I'm looking forward to drinking it now that I got it too 😊.
Japanese>English
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
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