なまころ
Soft and gentle taste.
After a strong umami taste with a slightly acidic and firm mouthfeel, it disappears with a sweet taste down the throat.
You can enjoy the deliciousness of the Oigawa water.
Japanese>English
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なまころ
The concept of this sake is to freeze the sake right after it is pressed, and then thaw it in the refrigerator just before drinking to savor the freshly pressed flavor.
This kind of sake tends to have a pronounced sweetness, but this sake does not, giving the impression of being well-balanced and easy to drink.
Although it is crispy, it is very aromatic, and you can strongly taste the flavor of the sake.
It tastes exactly like the special sake that is available only at sake breweries when they open their warehouses for the season.
It is worth a try. ❗️
Japanese>English
なまころ
This sake was served at the dinner of the heads of state during the Hiroshima Summit🍶 and is made from Hiroshima Nishiki, a fantastic sake rice.
Unlike Kamoizumi's Kotobuki, which was served at the luncheon, this sake has a neutral taste with a firm sweet and sour aftertaste.
While the Kotobuki above is a sake with a robust flavor, this is a sake that leaves a lingering aftertaste.
This is a sake that you should definitely drink at a meal after a funeral, remembering the deceased and thinking about his or her life.
Japanese>English
なまころ
This sake was served at a luncheon with heads of state during the Hiroshima Summit.
The first sip reveals a firm, multi-layered sweetness, followed by a very firm umami, acidity, and a complex aroma that disappears from the palate.
The rice flavor is like an orchestra, with many layers of flavors and tastes.
It is a sake to be savored carefully and with concentration, just like listening to a concert.
Please try it at weddings and other celebratory occasions when you look at pictures of the bride and groom's past and reminisce about their lives (^^).
Japanese>English
なまころ
The taste is smooth and mild.
There is no hint of acidity or aroma, and while it is very moderate, the subtle umami and sweetness are pleasant. As the temperature rises, the above-mentioned umami and sweetness become stronger, and it is just like a state of enlightenment.
The word "Brahma" is closely related to Buddhism, such as Brahma and Brahma Ten, but my interpretation is that it is a state of paranoia, and I have the impression that the name and the taste are in harmony.
Japanese>English
なまころ
It is said to be a sake made from a combination of five different microorganisms.
It does not have the sharpness and freshness typical of Kaze no Mori, and has a complex flavor. There is no characteristic that seems to be a characteristic...
It is not that there is no flavor, but rather that the various flavors are intertwined, resulting in the impression that everything is average.
Japanese>English
なまころ
Very gentle taste. Soft acidity and sweetness, and a taste that makes you see something beyond the smoky landscape that only muddy sake can offer.
It is a dreamy moment, like looking at an impressionist painting.
Nothing forced, everything understated, feminine and gentle 🍶.
Japanese>English
なまころ
It is sweet, but not too sweet, and has a well-balanced taste with good acidity and umami.
The peach-colored label also gives it a slight peach aroma, which is delicious 😊.
Japanese>English
なまころ
Sanzenzori is famous for its dry sake. It is a delicious dry sake that goes well with sashimi, but it also has umami, a little sweetness, and a fruity ginjo aroma in the spiciness.
Of course, there is no sharp acidity, and the flavor is well integrated.
It would go well not only with sashimi, but also with carpaccio with aromatic olive oil.
Japanese>English
空純米大吟醸
なまころ
Great acidity and flavor.
Japanese>English
なまころ
Consistently good ❗️
Japanese>English
なまころ
Contrary to the appearance on the label, it is not sweet and has a strong acidity.
Well-balanced and easy to pair with food.
Japanese>English
なまころ
Impressive dryness and fresh acidity. As the label says, it tastes great with sashimi😍.
It is not all about dryness and acidity, however, as it also has sweetness and umami, which is unique to nama-shu, so it is not a sharp taste.
The price was 1,200 yen (tax not included) for a bottle of No. 4, but it was not bad value for money.
If sashimi is your side dish, there is no harm in buying it.
Japanese>English
なまころ
It has a ginjo aroma like pear or melon, sweetness, and a pleasant citrus acidity. It is delicious enough to drink on its own, but the acidity leaves a pleasant aftertaste, so it may not be a bad idea to pair it with light-flavored seafood.
Although it is a Kochi sake, it is not too dry, so it can be enjoyed by anyone.
Japanese>English
なまころ
It is a well-balanced sake with a firm sweetness and a good acidity, as is typical of nama-shu.
Although it is a Kochi sake, it is not that dry, so it is relatively easy to pair with anything.
Japanese>English
なまころ
Light neutral (neither sweet nor spicy)
As the name suggests, it has a dignified taste.
It has just a little twangy sourness and somehow made me imagine a tsundere girl.
Huh, I'm a fine old man too 🙃.
Japanese>English
なまころ
Sake with a very strong umami taste.
A storm of umami that blows away all acidity and sweetness. ❗️
Japanese>English
なまころ
Refreshing and refreshing acidity and flavor. The sweetness is moderate, so it is easy to match with food👍.
A rather versatile food sake 🍶.
Japanese>English
なまころ
It has an even stronger flavor than the Otter Jiwari Sanbu, with a strong sweetness. I think it tastes a little different from the one I drank before due to the difference in serial number, but it is difficult to compare due to the fact that it has been a month...
Japanese>English
なまころ
The balance of rice flavor, sweetness, and acidity is superb, and the depth of the flavor is as one would expect.
While the taste is neutral and easy to pair with anything, the deep rice flavor in the aftertaste gives the impression of a delicious sake.
Japanese>English