samu
This is the first Hanayoake. The moment it enters your mouth, it feels like a junmai-shu with a strong koji flavor. After that, the pineapple taste is just as they say. This is what everyone who drank it was talking about.
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samu
It has an elegant umami and sweetness that makes the most of the rice flavor typical of Kudokutagami. The rich taste of Daiginjo is the best.
Japanese>English
samu
I'm not sure if I'm a fan of this or not, but I'm not a fan of this. I'm not sure if this is the first time I've tried it 💦 but it has a heavy flavor with a clean aftertaste ❗ strange
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samu
100% Yamada Nishiki, sweetness and a slight astringency remain. This time a challenge for the young Toji. Best local 😃⤴️⤴️.
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samu
This is the first time I've been able to buy a 4-gallon bottle of AKABU.
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samu
It is a little muddy and thin. It tastes dry and refreshing. It goes well with both meat and fish as a saké.
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samu
It's one of the best sake I've ever had👍 It has a clean mouthfeel, but somehow it has the weight of a full-bodied sake. I'm sure you'll agree with me that a cake that's been baked for a day is very moist and goes well with sake.
Japanese>English
samu
At first, the ginjo aroma comes through to the nose with a tang. A slight astringency lingers as an aftertaste. It goes well as a midday sake or with a little dry food. Gunma is the best!
Japanese>English
samu
This kind of lightly-fired sake is usually mellow and sweet, but for Sakyami, it is a crisp, lightly-fired sake with good sharpness. I️ feel like I've visited Gunma while staying home. Thank you~Gunma! My friend!
Japanese>English
samu
A little gassy, refreshing wine like mouthfeel. Unlike the usual Machida-san, the sweetness is not so strong, but just slightly sweet.
As a result, it is a good one.
Japanese>English
samu
It's a solid Omachi, a solid MACHO, and you can't wait to taste it.
Japanese>English
samu
This is my first AKABU, and I always go to the store to buy it, but they only have one bottle, so I was hesitant to buy it.
The aroma is like a fruity rice wine, with the sweetness and umami of the rice naturally blended in.
Japanese>English
samu
ピリッと来たあとに、風の森の山田錦の3日目のような円やかな甘味。しっかりと山田錦も香り、舌に最後に渋味が残る。今日は中華でしたがとっても合いました。
samu
The sweetness and umami of the rice and koji come through in the aroma. At the end, it leaves a slight astringent taste on the tongue. It has an elegant taste and goes well with sweets.
Japanese>English
samu
It's a rice juice.
It's too good to drink after running.
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samu
As the tang of brewed alcohol leaves the nose, the flavor of the rice and koji is fragrant. It can be served as a sake during meals.
Japanese>English
samu
The sweetness and umami of the rice comes through and the aftertaste is surprisingly crisp and tight. There is a slight sourness and astringency that lingers. 30% Junmai Daiginjo... That's why it's so good.
It's 4/1, but I'm not lying. Believe me~.
Japanese>English
samu
Fresh sourness and astringency, a little bit of Cemedine feeling, and a faint sweetness at the end. By the way, I won it in the monthly lottery of the quantity sale.
Japanese>English
samu
The fruity taste of Miso Nishiki spreads in the mouth. There is also sweetness and a slight astringency remains at the end. Today, it is a collaboration with soybean Daifuku of a local old shop. The best!
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