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Kamikawa-cho limited
It has a nice, clean taste and the fullness of rice that is typical of junmai.
Very tasty.
Japanese>English
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It is made with rice, rice malt, grapes, hops, and residues from craft gin production. Personally, I felt the grape flavor was the strongest. Easy to drink.
Japanese>English
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Polishing ratio 59%, Miyamanishiki's typical cleanness and wine-like flavor.
Japanese>English
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Just the right amount of floral and rice flavor.
Very tasty!
Japanese>English
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Yellowish color
Junmai Daiginjo, but not so fruity, with a strong rice flavor.
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Sake degree 0
Moderate floral and rice flavor
Delicious
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Ginpu 55
Full flavor of rice, characteristic of Kamata station
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Unique flavor with strong herbal notes
Easy to drink and goes on and on
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First Shiga Watership
I feel it is a very well-balanced sake as a food sake.
Japanese>English
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It is a junmai daiginjo, but the impression is that the sharpness of the latter half is more prominent than the flamboyance.
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20% Yamada-Nishiki, 80% Hashu Honor from Yamagata Prefecture
Light and effervescent in the beginning, but the latter half is very full-bodied with rice flavor. Delicious!
Japanese>English
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For overseas shipment
Limited release items
Very gorgeous aroma and taste
Japanese>English
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It has a good balance of freshness and sharpness that does not interfere with the meal as Hakurakusei does.
Japanese>English
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Rice flavor is very full-bodied.
Cold sake goes well with a meal.
Japanese>English
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Yamadanishiki produced in Ashibetsu, Hokkaido
Delicious with a clean taste. Goes well with food.
Japanese>English
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Normal sake Slightly noticeably sweet, but easy to drink
Japanese>English
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It has a good balance of the full-bodiedness that only a sake brewed using the traditional sake yeast and the flamboyance of Junmai Daiginjyo. Delicious.
Japanese>English