Junmai Ginjo, unfiltered and undiluted.
This is simply
euthanasia
It's delicious
It's intoxicating.
And it's sharp.
I'm thankful that this kind of sake
I'm thankful that this kind of sake exists in the world.
I'm thankful that I met you at Waseda.
If you polish this much...
There's nothing left!
Leave more!
I love the sharpened part!
But it's been thrown away.
Too polished
Sake beyond the class madonna
Supported by the community
Idol level
Even after plenty to drink, you can tell
Drinks that taste too good
Just in time for a bountiful harvest.
Really still sake
The goodness of Jungin
Starts with sweetness
and ends with a sharp taste
Not a single bad taste remains in the mouth and throat after drinking
Beautiful aftertaste
Delicious!
Sweet and light without being light and
and the heaviness from the summer heat when drinking
and the heaviness from the summer heat when you drink it.
Interesting summer sake
Because it is possible to make this kind of sake
Japan is really amazing!
The sweet entry and
sharpness comes from its timing.
Sake that runs in the mouth
Sweet with a sharpness, but
I can feel the rice in it.
It is a sake that has the character of Japanese sake.
It's a very pleasant sake.
This sake at a Hokuriku restaurant
I can't get enough of it!
Aromatic and sweet on the palate with a light aftertaste.
yet it has a light aftertaste.
The fact that I was able to drink it
It was a blessing!
Fruity!
Yet it has a strong sharpness!
I drank alcohol.
No leftover feeling!
It makes you say, "I can drink this.
I can see why other regional drinks don't seem to fit.
Kochi-ish
Tosa-ish.
Despite the fact that it comes in such a way
Sweet in the mouth and at the end
If it's like this
I'm sure everyone
will be able to drink sake.