Aramasaコスモスラベル
Iggy13
Yay️.
My first Shinsei...
Don't drink too much... it might be impossible...
What a luxury...
A comparison of Shinsei and Senkou at home...
Japanese>English
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Iggy13
This is one of the four bottles I bought this time.
Senkou, Gakki Masamune, Shinsei and Kikuhime.
No ❗️
I'm going to run out of people...
Japanese>English
Iggy13
I haven't had it yet.
Tonight, fufu...
Japanese>English
Iggy13
The first Senkou tasted like...
I can see why it's so popular.
It's like a gentle woman with long, soft hair...
The characteristic slight sourness and gassiness is like a woman with a crisp nose and eyes.
I was under the impression that I had met a good woman and had been captivated by her.
Japanese>English
Iggy13
100% Hitachinishiki
Polishing ratio 55
Kokuuma Kiriri
I wonder if you can understand it...
I wonder if he'll understand...
We make such delicious sake, but not many people know about it...
Please try it❗️
Japanese>English
Iggy13
Sake you can buy at the brewery.
Toroji A special cup with a rich, sweet taste.
Served with lettuce and steamed pork belly.
The sweetness of the rice is sufficiently brought out, and it is a superb cup.
Japanese>English
Iggy13
Exactly the same as what I drank before.
A good one is good.
I'd buy it if I could find it.
A night of deep drinking with grilled fish, fava beans, radish salad, and grilled pork...
Japanese>English
Iggy13
Even though it is a honjozo, the ginjo aroma...
As an appetizer, a piece of sea bream from Suruga Bay.
A quarter of it is sashimi with the skin removed.
The middle part of the sea bream is pounded with the bone.
A quarter of the fish is boiled.
A little skin is boiled in hot water and...
We enjoyed the whole sea bream.
It can be drunk easily.
Japanese>English
Iggy13
The lightness of Kayasha and the acidity of Yamahai add to the ginjo aroma, and it is best served at room temperature.
For sake, grated daikon with nametake mushrooms, avocado, tomato, and shredded myoga, seasoned with sesame oil and ponzu.
Japanese>English
Iggy13
This is an extremely good raw sake that I drank at New Year's this year.
New Year's was a 4-gallon bottle, but it killed seconds!
This time, it's in a 1-sho bottle.
5/18. According to the serial number, they only made 18 bottles?
If I were blindfolded, I'm sure many people would mistake it for white wine...
We opened the bottle with stir-fried pork belly and komatsuna 🥬, opened Kinka mackerel, firefly squid, and kombu-jime herring.
Please enjoy with a glass of wine❗️.
Japanese>English
Gangi純生 ひとつび
Iggy13
It is probably best served at 14-16°C, not too cold.
If you chill it in the refrigerator, the aroma closes up, and if you warm it up too much, it seems to disappear.
It is a carefully crafted sake that is easy to drink.
Grilled eel liver
Serve with braised fish.
Ate is the sake which can stand strong taste.
Japanese>English
Horai蔵元の隠し酒 特別本醸造
Iggy13
salty (taste)
Not the trendy umami-sweet, but crisp and clean.
The taste does not interfere with meals.
Serve with grilled fish...
Japanese>English
Iggy13
A good drink is like water...
It is light, gorgeous and full-bodied.
I want people who don't like sake to drink it.
The sweet ginjo aroma is a gateway to tipsy.
Japanese>English
Amanoto無濾過純米酒 精米歩合80%
Iggy13
beautiful rice field
I couldn't read "umashine"...
It's not that I couldn't drink...
I compared the drink with purgatory.
Blind test without telling my wife.
Shakuraku is Junmai Ginjo.
The sweetness is strong is Amanoito.
The sharpness was good is Karaku.
When I ask which is favorite...
He said they can't be compared.
I asked him if he liked Ali or Nashi, and he said he liked Ali! He said, "Yes.
Japanese>English
Iggy13
Good sake is good. This is one of the sake that my wife, who doesn't like sake, said was delicious. Rich aroma and taste of rice. We had it with chicken yose-nabe.
Japanese>English
Iggy13
I wanted to try it once. And I wanted to drink it again.
Umami, sweet, gorgeous
Japanese>English
Iggy13
A deep sake with a hint of bitterness.
It is best served lukewarm.
Japanese>English
Iggy13
New Year's Day with unpasteurized sake.
Rich texture and flavor.
Japanese>English