Kamonishikiブリリアンス吉川山田錦
otsira
This is a slightly higher grade version of Kamo Nishiki.
It is well-balanced just because we are particular about it.
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otsira
It was schwishy, but also sweet. I thought it was inexpensive and delicious.
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otsira
This is a luxurious Jyushiyo drinking comparison.
I preferred the Ginsen, but the Nakadori Unfiltered is also quite tasty when drunk on its own.
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otsira
This is a luxurious Jyushiyo drinking comparison.
I liked the Gin-sen a little sweeter than the Nakadori unfiltered.
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otsira
A high-end version of Kamo Nishiki. An expensive and tasty one.
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otsira
A classic of Akabu. A delicious classic.
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otsira
When I see hiroki on the table, I still ask for it.
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otsira
I was attracted by the spring-like label.
It is light and refreshing.
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otsira
It is a nice, light niggo-yellow color, but I would have liked a little more richness or thickness.
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otsira
A little sour. Strawberry, but I didn't feel it.
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otsira
It has a nice, clean taste, but it is not dry.
I felt it was suitable as a mid-meal drink.
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otsira
I drank it for the first time.
A little sweet and wakamusume-ish?
I have one more recommendation.
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otsira
We were given a sealed package so we could feel the fresh pizzazz.
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otsira
Speaking of Tochigi, Senkou and Houou Mita are famous, but this one is also a bit fruity and very tasty.
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otsira
Hiroshima is nice.
It's like a crisp and tight feeling while you are having your meal.
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otsira
There was a slight sweet aroma that meshed with the image.
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otsira
Hiroshima and Yamaguchi also have a variety of delicious sake.
There are only a few sake made with Hakutsuru-nishiki, so we enjoyed this one.
It is not too sweet, and I felt it would go well with food.
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otsira
The brand name Yamaishi was not available. It is not considered well known, but this zebra print is delicious!
It is good to discover such unknown sake!
Is Mie still of a high level?
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otsira
I had the impression that the instrument Masamune was sweet, but this pink one seemed rather refreshing. The pink color fooled me!
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Hououbidenblack phoenix
otsira
It seems to be a common thing with Houou Mida, but I can't help but think that it becomes mellower and tastier after the second day than on the first day.
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