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Freshness and juiciness are strong and very tasty. Strong green apple taste
Japanese>English
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This one is served lukewarm. It has a cohesive taste without any peculiarities.
Japanese>English
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Aged Sake Start with cold sake and enjoy the changes in flavor as the temperature slowly changes. It is quite tasty cold, but it would have been better warmed up.
Japanese>English
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Very well-balanced taste including junmai ginjo-like flavor and sharpness of the aftertaste.
Japanese>English
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The melon feeling precedes the sake, and the strength of the unfiltered, unpasteurized sake is still there.
Japanese>English
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The first is gorgeous, then the rice flavor is stronger. It is a combination of "Hanayu Junmai Ginjo" made with Omachi and "Ryoseki Junmai Ginjo" made with Yumeobako.
Japanese>English
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First Kagoshima sake, rich and banana-like flavor.
Japanese>English
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Gorgeous and fruity taste like new sake
Japanese>English
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Good taste, strong flavor
Japanese>English
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Hot sake. Anyway, the rice flavor is strong.
Japanese>English
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Second time, served lukewarm. The rich acidity from the sake mother is very good.
Japanese>English
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Warmed sake made with Omachi sake from Yamatomachi. The aroma is full and delicious.
Japanese>English
Yorokobigaijin海老名亀の尾 純米酒 無ろ過生
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Warmed sake. 2009 BY
Japanese>English
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Polishing ratio 70%, very favorable taste
Japanese>English
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Iwate Miyamanishiki 55%, with a relatively strong acidity.
Japanese>English
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The sake is so beautiful and delicious that you would think it was junmai ginjo.
Japanese>English
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Sake rice produced in Yamagata Prefecture
Japanese>English
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Autumn Agari: A very well-balanced sake with few habits, versatile.
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