Logo
SakenowaRecord your sake experiences and discover your favorites
ねむちねむち
ねむちです。 太田和彦氏をお手本にアルコール性の脂肪肝と痛風に怯える酒呑み。 イベント投稿多めですが、ご容赦下さい。 ・変態酒愛好会メンバー🫶（筆頭見習い） ・酒宴にて醸す心をたしなミーツ（bouken氏の傀儡） 語彙力乏しいので同じようになり、主に標準語、時々関西弁表記になります。 飲みたくなったり、読んで購入の参考にさせて頂く為に♡はポチッとしております。 宜しくお願いします🙇

Registered Date

Check-ins

1,935

Favorite Brands

5

Hall of Fame

Kokuryu

Most Check-in Brands

Glorious Mt.Fuji
24(6.98%)
Shinshu Kirei
21(6.1%)
Kawanakajima Genbu
21(6.1%)
Fusano Kankiku
20(5.81%)
Jikon
20(5.81%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
175(9.04%)
Niigata
114(5.89%)
Hyogo
95(4.91%)
Yamagata
80(4.13%)
Fukushima
80(4.13%)

Venues With Most Check-Ins

Yodobashi-Umeda (ヨドバシカメラ マルチメディア梅田)
16(100%)

Timeline

ねむちねむち
alt 1alt 2
alt 3alt 4
家飲み部
112
ねむち
愛知県。半田市。盛田金しゃち酒造株式会社。 「初夢桜 厳封 本醸造酒」 隣の市にある初めての古めかしい小さな酒屋で、1年以上経過してるからって店番の女将さんがサービスでくれた1本。こちらは1年は美味しく飲めるなどの表記はなくて、あまりヒネたりしてなくて大丈夫やと思うけど、1年3ヶ月経過してる本醸造。 冷酒にて頂く。 色はクリアでほんのり薄黄色。 上立香は、鼻にツンとくるアルコール香。 甘味と米の旨味がスッキリマイルドに整った感じで、わりとしっかりした味わい。本醸造らしいカップ酒のような雰囲気。 あと味にはカッとくる日本酒感が少し。 こちらは普通に美味しく頂きました😋 ■原材料名:米（国産）、米こうじ（国産米）、醸造アルコール ■精米歩合:68% ■アルコール度数:15度以上16度未満
ねむちねむち
Kihoturu雄町純米吟醸生酒
Kiyama ShoutenSaga
alt 1alt 2
alt 3alt 4
家飲み部
123
ねむち
Saga Pref. Miyagi District. Motoyama Shoten Limited Partnership. Motomine Tsuru Junmai Ginjo Omachi Nama Purchased at a store patronized by Mr. Bouken. I opened a bottle for my father-in-law who is from Saga on his birthday. We had it cold. When I poured it into a glass, there were many large bubbles on the sides. The color is clear and colorless. The upper aroma is a moderate grape-like aroma. The mouthfeel is fresh with a gaseous sensation that stimulates the tongue. It has a deep sweetness and umami that is a well-balanced combination of elegant sweetness and Omachi's rich umami. At the same time, it has a lightness that is not too mellow, and the sweetness, umami, and slight bitterness that remind one of juicy, fresh grapes are pleasant. Motomine Tsuru is still delicious. It always reminds me of the time when the proprietress came to the sake festival at Takashimaya and flew home because a typhoon was going to hit the brewery. Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% Omachi Polishing ratio: 58% for koji rice, 58% for kake rice Alcohol percentage: 14.0
Japanese>English
ワカ太
Nemuchi, good morning 😃I came across this Kihotsuru at a liquor store I frequent the other day, but they only had one bottle and I had to give up 😭I wish I had seen this review first 💦.
Japanese>English
あおちゃん
Good evening, Mr. Nemuchi😊. I drank it too! Delicious 😋. I bought it in a bottle so I still have about 3 gong left 😅😊😊.
Japanese>English
ねむち
Good evening, Wakata-san. 🌜️ Oh my 💦 you missed out on this Kiho Tsuru 💦 but you can't go through with a bottle 😅regretting not buying it is common, so rock on and look forward to it again next year 😊.
Japanese>English
ねむち
Ao-chan paisan, good evening, you drank before 🌜️ 😊I'm surprised you still have a bottle left, it's hard to lose a bottle 🤣I'm so happy because I can enjoy the taste change after opening the bottle 😊I drank it all up in 2 days 🤣.
Japanese>English
ねむちねむち
Michizakura九頭龍55純米吟醸原酒生酒
Michizakura ShuzoHokkaido
alt 1alt 2
alt 3alt 4
家飲み部
115
ねむち
Hokkaido. Kamikawa-gun, Hokkaido. Sanzen Sakura Brewery Co. Sanzen Sakura Junmai Ginjyo Kutouryu 55 Nama Nama Sake. I regretted not buying it at the Kyoto Takashimaya sake festival, but I found it at another liquor store. Now, where did I buy it 🤔? The first Kutouryu rice sake I had was Sanzen Sakura, so I can't get rid of the image of Kutouryu rice = Sanzen Sakura. I will have it with cold sake. When the bottle is opened, there is a long gas sound. The color is clear and slightly pale yellow. The nose has a sweet aroma of green apples, melon, and a hint of cotton candy. The sweet bitterness is impressive, and neither is moderately disagreeable. The mouthfeel is fresh and juicy acidity. The nose has a sweet aroma reminiscent of ripe fruit. The balance of brown sugar, caramel-like deep burnt taste, and sweet and bitter taste is rich, dense, and quite pleasing. This is still my favorite Yaats 😋. Ingredients:Rice(domestic),Rice Koji(domestic) Rice used: 100% Kutouryuu Rice polishing ratio:55 Alcohol Content:15%.
Japanese>English
ねむちねむち
alt 1alt 2
alt 3alt 4
家飲み部
110
ねむち
Ibaraki Pref. Tsukuba City. Urasato Sake Brewery, a limited partnership. Urasato Junmai Ginjo Hon Nama I bought this at a liquor store in the southern part of Osaka, where the owner is the same age as the Urasato master brewer and a good friend of mine. Unfortunately, the owner was not there, but since this was my first Urasato, the mother of the store keeper asked the owner over the phone if this was a good one for me as an introduction to Urasato. We had it with cold sake. The color is clear and almost colorless. The nose is melon, cucumber, and slightly citrusy, with a hint of sweetness and acidity. The mouthfeel is fresh and juicy, expanding and expanding with the acidity felt on the tongue. The palate is voluptuous and full of acidity, with an initial sense of richness and flavor that seems concentrated for a moment, followed by a bitter bitterness that is very crisp and full. The bitter aftertaste lingers for a while, followed by a crisp finish. It is interesting that after finishing the drink, one feels a sense of lightness and refreshment. The sake rice is Hitanishiki, and the water, koji mold, and yeast are all brewed in Ibaraki. Ingredients: Rice (Ibaraki Prefecture), Rice malt (Ibaraki Prefecture) Rice polishing ratio: 55 Alcohol content: 15% (original)
Japanese>English
ねむちねむち
Kinshachi寒造りしぼりたて本醸造生貯蔵酒
Moritakinshachi ShuzoAichi
alt 1
alt 2alt 3
家飲み部
113
ねむち
Aichi Prefecture. Handa City. Morita Kinshachi Sake Brewery Co. Kinshachi Kanazhachi-Kanzukuri Shiboritate Honjozo Nama-Shu. Purchased at my first old-fashioned small sake shop in the next city. They have a variety of sake from the Fushimi and Takatsuki area, and I was curious about this one. I asked the proprietress about it, and she told me it was from a brewery they do business with, but all of the sake was over a year old. I was hesitant to buy them because they looked a bit old, but I took the plunge and bought them. The label on the back of the bottle says that if the bottle is not opened, it will be good for about a year, but when I said that it was older than that, she checked the label on the back and gave me another bottle free of charge😅. First, the freshly squeezed one that's been a year and a half. I had it cold. The color is a light yellow with a hint of whiteness. The aroma is mild, with a hint of sourness and sweetness. The taste is sour and bitter, with a tangy aftertaste that is crisp, pungent, and sake-like. It is easier to drink at room temperature than right out of the fridge, as it is less bland. It does not have a good sense of maturity or umami, and is a bit twitchy. Ingredients: rice (domestic), rice malt (domestic), brewers' alcohol Ingredient Rice:100% Yumeginko Sake degree: +3 Rice polishing ratio: 65 Alcohol content: 15 to 16 degrees Celsius
Japanese>English
bouken
Hello Nemuchi 😃 You mean you got another bottle of the same alcohol? I'll have to say it 😏.
Japanese>English
ねむち
Hi bouken, ☀☀☀ gave me some other sake that is a year old from the kinshachi warehouse 😁 all kinshachi are old and I asked if they are still trading 👂️ I didn't buy the old kinshachi that are stored at room temperature 🤣.
Japanese>English
ねむちねむち
Eikun京神楽純米吟醸
Saito ShuzoKyoto
alt 1alt 2
alt 3alt 4
家飲み部
115
ねむち
Kyoto Pref. Fushimi Ward, Kyoto. Saito Sake Brewery Co. Kyo Kagura Junmai Ginjo Aunt's 3㌥ small bottle series after a long time. She bought it for me again, probably because I asked her where she got it when she gave it to me before. Thank you very much! It's another brand of sake from Eikun's brewery, but it's a PB product that is still left as a mystery. I will have it cold. The color is clear with a hint of yellow. The top-tasting aroma is a ginjo aroma reminiscent of the rich sweetness of ripe fruit. The mouthfeel is mild and viscous. The taste has a deep, rich sweetness at first, and then a thick, rich umami as if it has been aged at a low temperature. The nose is filled with a nutty aroma and a slight burnt taste. The overall flavor is rich and robust. I quite like the type of dark, full-bodied, sweet and umami taste. I think the impression I had when I drank it before is the same. Ingredients:Rice(domestic),Rice Koji(domestic) Rice polishing ratio: 60 Alcohol content: 15%.
Japanese>English
ねむちねむち
Kunizakari特撰國盛 半田郷純米吟醸
Nakano ShuzoAichi
alt 1
alt 2alt 3
家飲み部
108
ねむち
Aichi Prefecture. Handa City. Nakamoku Brewery Co. Tokusen Kunimori Handa-go Junmai Ginjo Purchased at the 2nd Yodobashi Umeda National Sake Festival. It is served cold. The color is clear with just a hint of yellow. The aroma is mild with a hint of sourness. The mouthfeel is pleasantly clear and slightly mineral. At the beginning of drinking, one feels a full-bodied sweetness on the tongue, and one thinks that it will spread out like that, but after swallowing, the aroma that passes through the nose is unique and hard to describe, but along with the aroma, there is a slightly citrusy acidity that tangles on the tongue. The aroma is hard to describe, but it is accompanied by a slightly citrusy acidity that tangles on the tongue. The sake has a slightly tangy taste. As the temperature rises, the rich, viscous flavor becomes more pronounced, and the richness and chocolaty flavor also come out. There is also a sourness as it is, and it tastes like chocolate orange. I think I prefer it at room temperature rather than right out of the fridge. Ingredients:Rice(domestic),Rice Koji(domestic) Ingredient rice:100% Wakamizu Rice polishing ratio: 55 Alcohol content: 15%.
Japanese>English
ねむちねむち
alt 1
alt 2alt 3
家飲み部
112
ねむち
Saitama Pref. Iruma-gun. Asahara Sake Brewery Co. Biwa no Sasanami Junmai Namaisake. I went to buy the pre-sake I wanted, and since that was the only sake I was sorry to buy, I bought Saitama sake, which I rarely have a chance to drink. When I was trying to decide which one to buy, the owner laughed at me at the cash register, wondering why I was looking at the back label so much. I told him I don't like anything too spicy, and we chatted for a bit. I had it cold. When we poured it into the glass, there were quite fine microbubbles adhering to it. It is clear with a faint yellow tinge. The top aroma is slightly malty and slightly apple-like. The mouthfeel is juicy, full, and smooth. The palate has a slight sweetness from the rice on the tongue and a mild acidity that flows gently through the mouth. The juiciness is followed by a refreshing taste. It has a malted rice aroma that spreads when it passes through the nose. The aftertaste is a bitter and bitter taste with a slight spiciness that lingers for a short time. The sake has a sharp taste after passing the throat. Rice polishing ratio: 70%. Alcohol content: 15%. Ingredients: Rice (domestic), Rice Koji (domestic) Sake degree: +4 Amino acidity: 1.2 Acidity: 2.0
Japanese>English
ねむちねむち
alt 1alt 2
alt 3alt 4
家飲み部
112
ねむち
Mie Pref. Taki County. Motosaka Sake Brewery Co. Hachibei Nero Nama Sake When I went to buy some sake I wanted in the Suita area, I stopped by a liquor store I had never been to before and bought it. It was a liquor store that seemed to be strong in whiskey. The black cat label is impressive and nice. I had it cold. The color is clear and the yellowish taste is clearly visible. The top aroma is mild and not so much. The clear mouthfeel is followed by a citrusy acidity that spreads throughout the entire palate. The acidity is followed by a firm bitterness and astringency. There is a lingering tingling sensation on the tongue. The sweet and umami flavors are not too assertive, but have a grain-like profile. The owner of the liquor store said it was fruity, but it doesn't feel like that, but maybe that's because it's been six months 🤔. In total, the sake gave a bitter impression. Ingredients: Rice (domestic), Rice malt (domestic) Rice varieties: Ise-Nishiki, Yamadanishiki Rice polishing ratio: 80 Alcohol content: 15%.
Japanese>English
ねむちねむち
alt 1alt 2
alt 3alt 4
家飲み部
112
ねむち
Nara Pref. Nara City. Nara Kasuga Sake Brewery Co. Masuhei Junmai Ginjo 3㌥ purchased at a supermarket in Wakayama Prefecture. In 2022, during the Corona disaster, Yagi Sake Brewery Co., Ltd. became part of the Honda Net Kyona Group and changed its name to "Nara Kasugayama Sake Brewery Co. Serve cold. The nose is mild and slightly acidic with a hint of alcohol. It has a slightly sour and hard mouthfeel, with a hint of sweetness at first, followed by a gradual spread of sourness. After swallowing, the bitterness cancels out the acidity, and the aftertaste is a refreshing pungency from the bitterness, with a slightly long aftertaste. The sweetness, acidity, and bitterness are moderate, and the spiciness The sweetness, acidity, and bitterness are all moderate, and the spiciness is well balanced by the acidity. It has no impact, but it does not have the sake-like feel that I expected, and it is easy to drink due to its solid structure. It is a pity that this sake is no longer a part of the Bodai Hashiroshi research group. Ingredients: Rice (domestic), Rice malt (domestic) Rice polishing ratio: 60 Alcohol Content:16%.
Japanese>English
ねむちねむち
Sogenしぼりたて原酒生酒
Sogen ShuzoIshikawa
alt 1alt 2
alt 3alt 4
外飲み部
113
ねむち
Finally, I asked him if he had any strange sake. I asked him, and he offered me this one as a sake that would go well with the Chinese koji bean curd. What is Chinese koji? He explained to me what it was and served it to me. Sogen Shuzo, Ishikawa Prefecture Sogen Shuzo Shiboritate Nama-nazake (freshly brewed sake) This is a rare sake that was kept at room temperature before it was damaged in the earthquake. It has a mild caramelized pudding-like taste, and is full of amino acid sweetness and richness. The aftertaste is a bit sharp. It was delicious because of its concentrated flavor and richness. A customer showed me a picture of Sogapère Ephis, saying that he got hooked on sake through a pairing recommended at this restaurant. I told him that it was a rare sake made by a winery for a limited time, but that I had it here today, and he immediately ordered it. I said hello and headed home, as I had time to catch the bus. I had a great time listening to the sake pairings.
Japanese>English
ねむちねむち
hayashi五百万石純米吟醸
Hayashi ShuzoToyama
alt 1alt 2
外飲み部
106
ねむち
The fridge was hidden behind the counter and hard to see, but I saw a forest and ordered it. It was explained that it was popular with both sweet and dry drinkers, so I tried it. Hayashi Shuzo Brewery, Toyama Prefecture Hayashi Junmai Ginjo Gohyakumangoku The slightly fruity mouthfeel gives way to a light, languid sensation. The palate has a slightly fruity mouthfeel and a light, mellow feel, with a gentle acidity spreading slightly in the middle. The finish is light and refreshing, with a refreshingly light taste that is typical of Ihyakumangoku. It has an interesting spread, which is why it is popular with both sweet and spicy tasters. Kurobekyo has Yongo bottles, but Hayashi has only Ichosho bottles, so I can't buy it, so I have to drink it outside.
Japanese>English
ねむちねむち
alt 1alt 2
外飲み部
102
ねむち
Next, I rummaged through and ordered some room temperature sake, which was lined up behind where I was sitting. Sato Sake Brewery, Oita Prefecture ◉Kusumi Senbazuru, Junmai-shu (Junmai-shu with a fresh yeast yeast base) This one was served at room temperature for a bit and then heated. The description said it was like a grandfather's sake 🤣. It is a strong traditional sake with lactic acidity and a dry, refreshing finish. When heated up, the spiciness and peculiarities of the sake mellowed out. We ordered an assortment of side dishes. The Korinky Namul, a kind of pumpkin that can be eaten raw, was my first experience with it and was delicious.
Japanese>English
ねむちねむち
Maboroshinotaki純米スパークリング クラウディサワー純米発泡
Mikunihare ShuzoToyama
alt 1alt 2
alt 3alt 4
外飲み部
105
ねむち
A classmate of mine started brewing craft beer and made his first appearance at a local Tanabata festival. (4th picture) On my way home from cheering him on, I visited a friend of mine who is a sake sommelier and is running the store by herself as a stay-at-home mom and pop for a while while the owner is away. Normally, he serves a Japanese course, but while he is away, he serves a Japanese style of cooking, using obanzai to go with the sake. It was also a hot day, so I first quenched my thirst with a saké that was served to me without saying a word. Toyama Prefecture, Imperial Fine Sake Brewery ◉Gen no Taki Junmai Sparkling Cloudy Sour This low-alcohol, carbonated drink is made from rice, but it has a very apple juice-like taste. It has a good balance of sweet and sour, but not dry. It is limited to 30 bottles per month as it is completely hand-fermented in the bottle and cannot be mass-produced. On the day I came to the restaurant, a female sake sommelier is so cool, and there was a customer who had come to the restaurant before, got hooked on the pairing, and made an appointment to come back. Moreover, that person was the owner of an obanzai restaurant in Ashiya that is only open for lunch and only takes reservations 3 months in advance.
Japanese>English
ひるぺこ
Hi, Nemuchi-san. Your classmate who started making craft beer is amazing! I'd love to drink it if I can meet you somewhere 🍺 Shoko's place I'm going there next week too. It's a phantom waterfall, just like Touka 😊.
Japanese>English
ねむち
Japanese>English
ねむちねむち
Echigotsurukameワイン酵母仕込み アルミ缶純米吟醸
EchigotsurukameNiigata
alt 1alt 2
alt 3alt 4
家飲み部
101
ねむち
Niigata Prefecture. Niigata City. Echigo-Tsurukame Corporation. Echigo Tsurukame wine yeast Junmai Ginjo Aluminum can. This is a 1 gou can for when you need a little more. I bought this sake at Hanshin Department Store a while ago. I drink it cold. The color is slightly yellowish. The nose has a slightly sweet grape aroma with a hint of red wine. The palate has a light, low-alcoholic mouthfeel, with a loose sweet and sour taste, followed by a faint astringency on the tongue, reminiscent of red wine tannins. Overall, the wine is light and not heavy, with a slight sweetness on the finish. It's a bit like drinking a thin wine, but it's definitely easy to drink. I wonder if the alcohol content differs slightly depending on the tank or brewing time. I looked online and found that the March release was labeled at 9% alcohol by volume. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 60 Alcohol content: 10
Japanese>English
ねむちねむち
Kamikokoroeme -エメ-純米原酒生酒無濾過
Kamikokoro ShuzoOkayama
alt 1
alt 2alt 3
家飲み部
107
ねむち
Okayama Prefecture. Asakuchi City. Kabishin Brewery Co. Junmai Unfiltered Nama Sake eme Eme was already sold out at the Kabishin booth at the Yodobashi Umeda National Sake Festival. I heard that Hi-Nare was sold out, but that the unfiltered nama sake would soon be available at Yaotsuya, so I went there and found it on sale, so I bought it. We had it cold. When I poured it into a glass, there was a very small amount of bubbles on it, and the color was clear and almost colorless. The initial aroma is mild, with a slight acidity and a bluish flavor. In the mouth, it is juicy and juicy, with a gentle, slight sweetness, and a slightly astringent acidity that spreads in the mouth. The acidity is mild. It is juicy like the juice from the flesh of muscat grapes. It would have been better if it were fruity and a little sweeter. Ingredients:Rice (domestic), Rice Koji (domestic) Yeast used: Muscat of Alexandria yeast Rice polishing ratio: 70%. Alcohol content: 13%.
Japanese>English
ねむちねむち
alt 1alt 2
alt 3alt 4
家飲み部
110
ねむち
Nara Pref. Yoshino County. Miyoshino Brewery Co. Hanaboe Yoshino Masamune. Purchased at the same supermarket in the neighborhood of my house where I went to see hydrangeas at Ofusa Kannon and Yada-dera Temple in Nara and called "Sanchoku Ichiba Yotte". The sake is produced by Kitamura Sake Brewing Company of Shojo, Kitaoka Honten of Yatagarasu, and Miyoshino Brewing Company of Hanaboe, using sake rice "Gin-no-sato" harvested in Yoshino Town with a rice polishing ratio of 60%. This time it is the Hanaboe version. This time, the Hanaboe version is served cold. The color is a firm yellow. The top aroma is sweet to slightly burnt caramel aroma. It is stored at room temperature on the supermarket shelf, so I guess it is a little aged. The mouthfeel is slightly viscous. After swallowing, it has a slightly acidic and astringent taste on the tongue, with a slightly complex and astringent aftertaste. Nice Masamune for a great effort👍. I may look for other Yoshino Masamune. Ingredient rice: 100% Gin-no-sato produced in Yoshino-cho, Nara Prefecture Ingredients:Rice(Nara pref.), Rice malt(Nara pref.) Polishing ratio: 60 Alcohol content: 16%.
Japanese>English
ねむちねむち
alt 1alt 2
alt 3alt 4
家飲み部
100
ねむち
Niigata Prefecture. Nagaoka City. Koshi Meibun K.K. Koshinotsuru Bessen Normal Sake Purchased at the Sake Expo at the Kintetsu Main Store in Abeno Harukas. I kept it in the refrigerator and drank it cold. The color is clear with a slight yellow tinge. The nose has a strong alcoholic and acidic aroma, with a hint of apple. Not much umami and little sweetness. The bitterness comes out at the end. The flavor profile is blurred when the sake is cold, so it should be brought to room temperature before drinking. When the sake is brought to room temperature, it has a mild umami, a little sourness, a tangy alcohol taste, and a sharp aftertaste. There is not much bitterness. It is best to drink it at room temperature. This regular sake is delicious. Ingredients: rice (domestic), rice malt (domestic), brewers' alcohol Alcohol content: 15%.
Japanese>English
ねむちねむち
WagaujiWagauji Aerial純米大吟醸原酒生酒無濾過
OujimanYamagata
alt 1alt 2
alt 3alt 4
家飲み部
105
ねむち
Yamagata Prefecture. Tsuruoka City. Ou Proud Co. Wagauji Aerial Junmai Daiginjo Unfiltered Nama Sake We found a label that looked like a fashionable wine from Wagauji Aerial, so we bought it at the Crazy Salad Museum. I had it cold. When the bottle is opened, there is a shuffling opening sound. When poured into a glass, countless bubbles adhere to the entire glass. The aroma is apple-like, with a slight sourness. There is not much gasiness on the palate, but you can sense a clear sweet acidity at first, and it flows lightly. After swallowing, the sweet and sour taste spreads quickly and disappears gently, without being tightened by the sourness, and the aftertaste is slightly bitter. The overall impression is light and gentle. I looked closely and saw that it says it can be drunk in hot weather, so it must be a summer sake. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio:50%. Alcohol content: 14%.
Japanese>English
ねむちねむち
町田酒造夏純　雄町おりがらみ
Machida ShuzotenGunma
alt 1alt 2
alt 3alt 4
家飲み部
96
ねむち
Gunma Prefecture. Maebashi City. Machida Brewery Co. Machida Sake Brewery 55 Natsujyun, light nigori, Omachi. Purchased at a liquor store in a dangerous area in Osaka (according to Mr. Bouken). We had it cold. There is a sticker on it warning against opening the bottle, but it doesn't spurt up at all. The color is a pale milky white with a hint of ori. When poured into a glass, bubbles adhere to the glass. The initial aroma is of alcohol and slightly peachy fruit. There is a slight fizz on the palate and it seems juicy, but the taste is light with a slight sweetness. The umami is sharp and sweet, with no Oumachi-like assertiveness. After the sweet and umami acidity fades away with the bubbles, there is a refreshing dry aftertaste with a touch of bitterness. Ingredients: rice (domestic), rice malt (domestic) Ingredients: 100% Omachi rice produced in Okayama Prefecture Sake meter degree: -1 Polishing ratio: 55 Alcohol content: 16
Japanese>English
4

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title