かっぺ正宗
The specs are for a special junmai, but it has a sharpness, richness, and aroma reminiscent of a ginjo.
It is slightly gassy, but very tasty.
Japanese>English
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かっぺ正宗
A gassy, gateway sake.
I think this is a bottle that will make those who are not accustomed to drinking sake want to get to know it.
Japanese>English
かっぺ正宗
Junmai by Onogawa, brand name Yamauchi Toji.
I became involved with this brewery by chance, so I paid my taxes as a trial for Furusato tax payment!
Although the lactic acidity is well pronounced, there are no words "Namahashime" or "Yamahai" on the label.
Even if it is a fast brewing, you may not like it.
I prefer heated sake, so I think it has a lot of lactic acid for brewing.
I think "Yamauchi Toji" was historically a migrant worker who did not make sake locally, but the fact that it is written on the label as if it were terroir is a bit of a disappointment as a historical naming.
However,
It is a sweet but good sake.
Japanese>English
かっぺ正宗
Organic Junmai Daiginjo sake.
The company grows its own rice.
The aftertaste is short because it is made from gohyakumangoku (five hundred million stone), and it is polished well, so it disappeared quickly!
Japanese>English
かっぺ正宗
Although it is Omachi, it is a very clear and beautifully made bottle.
I drank it cold, but it might have been better at room temperature. How you drink it is important.
Japanese>English
かっぺ正宗
Firm, rich junmai made with Yamadanishiki. Very tasty!
The company produces its own rice.
Japanese>English
かっぺ正宗
Juraku Taikoh from Narutaki Sake Brewery in Saga Prefecture.
I drink it with my favorite sake cup, Bajoibai.
This is my first time drinking this sake, and it is a light sake. However, it has a nice aroma of rice, a smooth mouthfeel typical of junmai (pure rice), a moderate alcohol content, and a perfect balance of acidity and umami, making it a sake that can be drunk in any quantity.
I drank many kinds of sake during this year, and this one ranks high on my list!
Japanese>English
かっぺ正宗
It has been 14 years since the Great East Japan Earthquake. Drinking this sake reminds me of that day.
Suzuki Sake Brewery is located in Nagai warehouse.
They moved from Namie-cho and are doing their best.
I would like to face this bottle slowly with warmed sake.
It is rich, umami, and robust, the Junmai.
100% Yume-no-Kou from Fukushima Prefecture!
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かっぺ正宗
We were given a 40 year old bottle brewed in 1985.
It was beautifully finished for being quite aged.
Personally, I prefer 3- to 5-year-old koshu, but I was impressed by the care that must have been taken in temperature control to produce such a beautiful koshu.
Japanese>English
かっぺ正宗
A colleague gave me this sake, very tasty!
Rich, yet dry.
This is a must buy!
Omachi in Nagano is designated as a GI and seems to be contributing to the community!
Japanese>English
かっぺ正宗
A bottle with a story to tell, brewed with 100% "Yunokou" rice grown by the toji's father in a sake brewer's house.
The shortage of rice for sake can be solved by growing your own rice.
It tastes like a modern sake, not like a sake made from a sake yeast yeast yeast.
Japanese>English
かっぺ正宗
Ryoseki, a famous sake from Akita!
A solid drinking experience that is typical of junmai sake.
Good for warming up!
Japanese>English
かっぺ正宗
The ginjo aroma is just the right amount of salt, and the balance of umami, rice aroma, and alcohol is perfect.
This is my first time drinking it, and I give it a very high rating.
Japanese>English
かっぺ正宗
It was a ginjo, clear and easy to drink sake.
I don't know what kind of rice is used to make it, but it gives the impression of being clear and clean.
Japanese>English
かっぺ正宗
Recently, I have been drinking a lot of Saga sake. Saga is a rice-producing region, and there are many really good sakes. Today, I had a cup of pure rice sake from Kibotsuru.
This sake is certified by Saga Prefecture as a sake with a designation of controlled origin.
It seems that Saga Prefecture has its own standard for junmai sake and authentic shochu, in order to deliver to consumers products of excellent quality made from 100% Saga Prefecture-grown raw materials.
This is a bottle that Saga Prefecture people can't get enough of!
Japanese>English
かっぺ正宗
Butsudan Gohagari Series (8)
Bottled in November 2024, it has been offered at the Buddhist altar for more than half a year and stored in the closet for another half a year.
It is a Junmai Daiginjo made from 100% Dewa Sanzu!
How is the quality of the sake?
No problem at all, it was delicious. It was exposed to ultraviolet rays, but it did not deteriorate and was really delicious. The ginjo aroma was also strong, and despite the harsh storage conditions from bottling to today, this quality is mind-blowing.
Japanese>English
かっぺ正宗
Drinking Kiku-Masamune with my favorite sake cup! The best.
The cod roe is excellent.
Though I have to work tomorrow...
Japanese>English
かっぺ正宗
It is a very rich liquor. The alcohol content is 20 degrees, so you can't drink a lot of it, but it was sweet, doshy, and full-bodied.
It is also reasonably priced at 2,000 yen at the Okay supermarket!
Japanese>English
かっぺ正宗
Daishichi and sashimi go so well together!
A pairing that makes you want to have another drink!
Japanese>English
かっぺ正宗
This is a regular sake, but I really like it because it has a drinking experience on the level of Kenrishi.
I'd like to see the price, but I'm sure it's well worth it! List on.
95 points.
Surprisingly, it was less than 1,500 yen at Bic Camera! Buy it.
Japanese>English