かりん
Only late afternoon after a tedious work day, soft and sweet. Warm color image.
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かりん
Slightly sour fruit and koji aroma. Not too heavy and easy to drink. This is the first Tokushima since I registered here.
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かりん
I ordered it because it was made with the prefecture's original yeast, Giovanni. Mild, square, and gentle sweetness. It reminds me of a piano or lyre.
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かりん
Rounded sweetness spreads softly. Sweeter than expected. Tastes like ripe peaches.
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かりん
Mild and moderately sweet with no corners. We ordered it to drink first before the meal. Finally, I was able to drink it.
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かりん
さらっとした印象の後、酸味と軽めの甘さ、メロンとか、桃とかのイメージ。コスパも良し。新幹線内ではなく、今度はちゃんとした食事とのみたい。
かりん
First, I paired it with salmon roe soaked in soy sauce. The salty flavor enhances the sweetness and makes the dish pop, I thought to myself as I talked with my fellow diners. Next, we paired it with a thin broth of dashi broth. It does not interfere with the dish and blends in quietly. This is a good sake to accompany the meal.
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かりん
Bottled from the barrel. If they say it's only for this season, I'll buy it. Some fresh fruit, a bit of roughness, a presence of expanding roundness.
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かりん
The summer sake recommendation at the soba restaurant is Tsunezan Tokkkiri Spicy. The face on the label looks like a tsundere (tsundere), said one of the attendees, and this sake is no different. It is clean and unobtrusive, but has a lingering aftertaste that accompanies the soba noodles. The phrase "flying into the fire" is also apt.
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かりん
Fishermen on the label. According to the blurb on the back of the label, it expresses the feeling of fulfillment after a fishing trip. It is spicy, but not harsh. There is nothing special about it, but it has a nice, easy-going feeling that you feel right at home with it.
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かりん
It was given to us because it had just been in the store.
It is a well-balanced sake, but when you sip it with a strongly salty fermented fish-based meal, the saltiness and the taste of the fish are concentrated, and the salty taste stands out and bursts out in your mouth, making the experience even more delicious. Like the combination of heavy wine and cheese...?
I had been buying Uguisu in the garden at the basement of a department store in Hakata and drinking it as a side dish, but I was a bit impressed. However, I have already had quite a bit to drink, so I will have to re-evaluate the above impressions.
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かりん
A higher quality Koshino-Kanbai than I usually drink. Mellow, soft, but firm, perfect for fish. The elegant sweetness spreads in the mouth, and it is so delicious, I ran out of it quickly. Everyone was chomping at the bites.
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かりん
It is fruity with a sweet and mild taste, and goes perfectly with beef steak. When it is mixed with beef fat in the mouth, it seems to swell up. Of course, it would be delicious on its own, too.
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かりん
Furumachi No. 2, a summer dry sake. The summery label matches the clean taste. It is dry but also fruity, which is nice.
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かりん
Start with this at a store in Furumachi. The label seems to be specially designed. It's cute and adds to the atmosphere of the banquet. And of course, the taste is perfect.
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かりん
The weave that the bottle is clad in, quite beautiful. It is a very Kyoto-like sake. Gorgeous, mildly sweet.
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My family bought it. It is very good, with a sweet and sour mouthfeel, and then a big thump.
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Home only. The acidity in the mouth at first seemed a bit sharp, but when paired with salty food, it became mild.
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At Niigata station. 3000 yen for 30 ml. Delicious, of course, the aroma standing out, gentle and strong, but it was more of an experiential drink than a taste experience.
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かりん
Recommended at an izakaya in Aizuwakamatsu. This sake has a sweetness that could be described as fruity, but is powerful.
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