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r2g2g2
I had it hot at the counter of a corner bar. The eggplant and deep-fried tofu stew was a nice accompaniment to the sake.
Japanese>English
r2g2g2
I bought it without thinking too much about it, thinking that I had not drunk much Yamanashi sake. I tried it with sashimi, simmered dishes, and even curry and rice as a mealtime sake, and it was a deeply nostalgic sake that could be enjoyed with any of these dishes.
Japanese>English
r2g2g2
Fukui's Kuroryu. I remember that the one I drank before tasted like a wild samurai, with a thick, dry core and a robust taste, but this "Ryu" had a refined taste with a sharpened umami, or a river flowing with a ginjo aroma. So this is a ginjo.
Japanese>English
r2g2g2
It is an elegant sake with a subtle rice smell and a flavor that flows without leaving a trace.
I drank it at home at a room temperature of 20 degrees Celsius due to lack of space in the fridge, but it might have tasted even better if it had been slightly chilled.
Japanese>English
r2g2g2
I don't know if it's appropriate to call it "full-bodied and aromatic," but that's how I felt. I drank it at room temperature, but it would be interesting to cool it down or, conversely, warm it up a little.
Japanese>English
r2g2g2
The sake we received.
It is an unfiltered junmai sake made from the toji's home-grown rice. It has a thicker body, but not the sticky, thick texture that is often (I think) found in nama-shu.
I like it. Sake lovers will probably like it.
Japanese>English
r2g2g2
Sake from Ishikawa Prefecture, just as the name suggests. It was more like a smooth ride through the rice than a frontal impression of the rice. Personally.
I pray that Noto sake will be available again soon.
Japanese>English
r2g2g2
(Ri is for mouthfuls).
I bought it because it was written about ultrafiltration and other attractive things. Also, it had a cool name.
It was a bit too strong at 19% alcohol by volume, and I was more comfortable drinking it as a watered-down junmai sake. However, I was glad to be able to feel the origin or roots of the sake and wonder how it will grow from there.
Japanese>English
r2g2g2
I bought it on a whim based on a feeling.
It was an authentic ginjo, with a fresh, well-rounded flavor that flowed without leaving any residue.
I enjoyed it with zaru soba (buckwheat noodles).
Japanese>English
r2g2g2
I bought it because I was attracted by the quaint bottle, which has no deep meaning.
It was served at room temperature or lightly chilled.
It is a personal judgment, but rather than being a junmai sake with the rice at the forefront, it is light and somewhat light. It went very well with sashimi, but it would also go well with grilled fish such as hokke (dried bonito) or steamed shellfish.
Japanese>English
r2g2g2
It is good chilled, but tastes great at room temperature. I used to drink it with rice on rice to pick up the hail.
Japanese>English
r2g2g2
I bought it because it was sold at a local convenience store. It's not rare, but it's an easygoing drink.
Even when I was a student, I once drank it while having a potluck at a friend's boarding house. At that time, there was no picture of a whale on the label.
I like most sake lukewarm or cold, but this one tasted better when served a little hotter. It goes well with nabe (hot pot), grilled fish, simmered dishes, seared dishes, etc.
Japanese>English
r2g2g2
Purchased at a store in his area when I went to Mizukami, Gunma in October. All Gunma sake.
I compared it at room temperature, lukewarm, and hot, and I personally think lukewarm is better. It has a simple flavor that is not for outsiders.
Japanese>English
r2g2g2
I remember drinking this Nanbu Bijin somewhere in the past, but I am not sure where.
It has been a while since I drank it, but I found that this special junmai sake was not the type of sake that simply had a full-bodied rice flavor, but rather had the elegance of a ginjo sake. This is my personal opinion.
It was delicious with both sashimi and simmered dishes.
Japanese>English
r2g2g2
At a liquor store, I realized that I had never had Gunma sake before, so I bought it. I had it lightly chilled.
The ginjo aroma was subdued to my liking, with a hint of citrus (the bottle description said white peach and pear, but maybe that was just my nose) and some kind of flowery smell.
Rather than being full of rice umami, it tends to be on the lighter, lighter side, which may be natural since it is a daiginjo.
It is an easy-to-drink sake that is not for everyone.
Thank you very much.
Japanese>English
r2g2g2
I was attracted by the label with a distinctive design and bought it because it seemed to be imbued with the Ya Fat and Fat Rock I saw when I was a child. We are glad to hear that Mr. Matsumoto Leiji is doing well.
It was a sake that I could drink like water, more so than my personal favorite, Kouzen Josui. It is not that it has no characteristics, but it is a sake, but there is nothing to interfere with it, or rather, there is no sharp alcohol taste or overpowering aroma. I found a good sake.
Japanese>English
r2g2g2
The aroma is subdued and the taste is crisp and refreshing.
It was delicious served cold with sashimi.
Japanese>English
r2g2g2
Not very famous, but a long-standing Sawanoi sake.
It has a smooth texture with a slight alcohol taste like honjozo.
Japanese>English
