Bijofu純米吟醸 秋酒
エムコミヤ
Sharp, light Junmai Ginjo. Typical of Kochi.
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Naraman純米生酒 中垂れ
エムコミヤ
Naraman is a good sake. It is not difficult to find it because it can be found even in the countryside and is relatively common. It is modern, fresh, and not too spicy. It is a well-balanced sake.
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Sakunohana純米吟醸無ろ過生原酒 spec d
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It is refreshing with an apple aroma, but it is also zesty with a high 17% alcohol content.
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Choyofukumusume純米酒 山田錦 ひやおろし
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A solid autumn sake, hiyaoroshi. Powerful.
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Shiraito55 純米吟醸 ひやおろし
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It has a fruity and beautiful Yamadanishiki type of sake with a lighter hiyaoroshi sensation, as if it were made from Yamadanishiki produced in Itoshima.
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Sourness typical of Sengoku. A little bit of the umami of autumn sake.
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Kitaro Jungin One Cup. The rice used is Yamadanishiki. Don't be fooled by the collaboration label. Inside is a high-level sake with the aroma and flavor of Yamadanishiki.
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Tokubetsu Junmai: Available. Light junmai sake with low acidity.
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GOZENSHU9ブラックラベル
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Junmai-shu, junmai-shu, brewed in Omachi, with a delicious flavor and peculiar taste.
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It's a tart, alcoholic, calpis water! It's easy to drink and good to drink in the middle of other drinks.
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It is a dry sake, but never harsh. It is sharp and fruity.
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Sake brewed with Yamadanishiki produced in Itoshima, Fukuoka Prefecture. Yamahai brewing. Fruity and umami flavors coexist.
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It is an easy-drinking fresh type of cold sake that is typical of aluzoe.
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100% Miyamanishiki. Dry. Sharp and tasty.
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18.5°F. Slightly sticky.
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Shigemasu吟のさと 純米吟醸
エムコミヤ
Sake rice developed by Fukuoka Prefecture. Slightly dry. Slightly dry.
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It is light and dry, but fresh and very easy to drink.
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Grapefruitiness. Refreshing acidity like white wine.
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Refreshingly fruity, dry, but well balanced with acidity.
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Jikon特別純米火入
エムコミヤ
Excellent balance of sake flavor, freshness and sweetness. High level sake.
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