koge2
Wobbling, shuffling, shuffling, shuffling, shuffling, shuffling!
Oh, it's delicious! Aroma of apple on the nose.
Japanese>English
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koge2
You've got a lot of flavor these days, even with low alcohol! (Not a word I'd use for the "it" key)
The top notes are custard cream first, followed by muscat, blueberry and pomegranate when swirled.
The attack is very sweet, and then the acidity rises from the edge of the tongue. They fight each other and dominate the tongue.
The finish is yogurt.
Japanese>English
koge2
Kochi yeast CEL24 is used.
Refreshingly fruity, a little thin. Leaves a bitter aftertaste.
Japanese>English
koge2
Low-alcohol petit schwarz with Kyoto yeast "Kyo-no-Koi", 100% celebrated.
I like the sweet and sour taste. Sweetness prevails a little.
Japanese>English
koge2
100% celebration.
The aroma is not high, but the superb sweetness that comes after a long sip spreads to the edge of the tongue and returns, causing another wave.
The deep flavor makes you feel like you've been drinking a lot.
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koge2
100% Yamada-Nishiki is used.
The taste will make your eyes widen. How can such richness be obtained with 35 polished rice? It is full of sweetness with a drop of sourness. This is amazing. ......
Japanese>English
koge2
Senjo" comes from Senjogadake, a mountain in the Southern Alps to the east of the brewery, and "Kuromatsu" comes from the name of the founder, Matsujiro Kurokouchi, and the illustration of the pine tree is said to be by Taro Kurokouchi, the fourth-generation brewer.
The grouse on the label is cute. ☺️
Drinking Moromi. Drink it as if you were chewing it, sometimes there are some hard lumps. It's quiet when you open it, but when you mix it, it turns into a foamy, squashy, yeast awakening. By the way, before I opened it, it was leaking out before I knew it. It's so thick that it clogs up the mouth and makes it hard to get out.
The aroma is like porridge or freshly cooked rice. The taste is like lemonade with grains.
Japanese>English
koge2
Rice Berry is used. Rice Berry" is a new Thai rice variety created by crossing "Khao Hong Mali (jasmine rice)" and "Khao Hong Nin (purple glutinous rice)" at the Rice Science Center of Kasetsart University.
Is it a metamorphic liquor? I hope it's a metamorphic sake (don't call rice metamorphic).
Berry aroma with a hint of smoke.
The taste is also quite complex. It's a bit of a kick. The taste is also very complex. Berry on the back palate.
Japanese>English
koge2
Shuwa shuwa shuwa . The sweet and sour taste is irresistible. The richness that spreads on the tongue is delicious.
Japanese>English
koge2
I was under the impression that Kuninonaga's attack had no taste. I was under the impression that Kuninochou has no attack flavor. The taste that comes up later is amazing, a subtle acidity in a full-bodied taste.
1800 Chekin backslash＼＼＼＼＼＼＼٩٩³( 'omega')و //／／／／
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koge2
The top aroma is wakame. The first attack was "Too thin, no taste! but as you continue to drink, the flavor comes and goes, and the umami comes and goes.
Japanese>English
koge2
100% Yamadanishiki produced in Kamikamiya, Sakai City.
How can a sake with a 90% rice polishing ratio have a cemedine aroma? It's like candy, but not sweet.
Japanese>English
koge2
As expected from a man of Naniwa, it is dry. Both flavor and aroma are peculiar. The richness lingers in the mouth.
Japanese>English
koge2
The name "Tomikyushin" was derived from "Tomizo" of Tomizo I, "Hisa" of Wakuri, the mother of Shigenao IV, and most importantly, "Kokoro" or "heart".
It has a gorgeous heady aroma as soon as it is opened, cemedine aroma from the glass, and a full-bodied, umami sweetness. The aftertaste is a bit hard, with a hint of sakekasu (sake lees). Legs are few and weak, but long.
It is a sake that makes you drink.
Japanese>English
koge2
This sake is brewed with "Shinryu Nishiki," a new variety created by Honda Shoten through a proprietary crossbreeding of Yamada Nishiki and Shinryoku.
It has a fruity, cemedine-like aroma on the nose, but the attack is spicy! However, as you continue to drink, the sweetness is exciting. The sharpness is maintained, and the sake is full of flavor.
Japanese>English
koge2
It is said that the name was given in the hope that "the country will prosper and our sake will flourish along with it.
Oh, well, I drank 549 bottles of sake 11 years ago, but I didn't have any sake yet, so I didn't do enough research.
There is a bitterness peculiar to nigori, but it is not so bothersome. The sweetness is mild and well balanced, probably due to the sugar. Easy to drink.
Japanese>English
koge2
Sake-like sake, but a little thin. However, it is refreshing and easy to drink. When you roll it around, the flavor comes out unexpectedly. The aftertaste is quite strong.
Japanese>English
koge2
100% Yamadanishiki produced in Hyogo Prefecture.
The attack is salty and very rich. I shout.
This is amazing, too much richness and umami. Then comes the complex yet gentle acidity of the sake's yeast yeast. It is mellow, but it is sure to lose out when paired with snacks.
Slightly yellowish liquid and long, thin, clear legs.
Japanese>English
koge2
Nada Chrysanthemum's export product. Made from 100% Hyogo-Yume-Nishiki produced in Hyogo Prefecture.
Named in honor of the founder's brother, Kawaiishi Shuzonosuke, who was known as the "Father of French Judo".
The moment you open the bottle, you are intoxicated by the fruity aroma of nobility that wafts around you. It is a very rich and mellow daiginjo.
Japanese>English
koge2
Ahhhh, it's like a sake.
Creamy aroma, creamy texture, full-bodied flavor. A slight bitterness derived from nigori.
This is the 579th one-cup, one-pack festival bottle.
Japanese>English