goldfish
It has been a long time since I have had Sharaku. The moderate sweetness is irresistible.
Polishing ratio 60%, alcohol content 16%.
gift from the brewery
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goldfish
It has been a long time since I last had Toyobai. Not too sweet, not too acidic, yet delicious from the first sip to the aftertaste.
Polishing ratio 55%, alcohol 15%.
Presented by
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goldfish
Flax cat sp. with just the right amount of acidity that doesn't interfere with the sweetness. It tastes the best.
Polishing ratio 60%, alcohol 11%.
Forgot the price
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goldfish
As per the concept of "Ni-Utsu" sake, it has a rather rough taste. Polishing 80% Aizan, no sweetness, acidity is gusto.
Polishing ratio 80%, alcohol 15%.
Forgot the price
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goldfish
Pleasant acidity with a moderate aftertaste. It also has a refreshing sweetness.
Rice polishing ratio 55%, alcohol 16%.
Forgot the price
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goldfish
Fukushima has many delicious sake, but this is also the famous Aizu Chusho. Excellent food sake.
Polishing ratio 55%, alcohol 15%.
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goldfish
Junmai Ginjo made with Yamadanishiki produced in Tokushima. How can it not be delicious?
Polishing ratio 55%, alcohol 15%.
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goldfish
Sake from a small brewery with little distribution. Powerful.
Rice polishing ratio 40%, alcohol 16%.
A gift
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goldfish
I had always encountered only one bottle, and when I first came across a Yongo bottle, I bought it without hesitation. The rich umami is just as good as the rumors say. It has an exquisite taste that I never get tired of.
Rikuwada is another sake rice that is new to me, but I found it to be well-balanced.
Rice polishing ratio 55%, alcohol 16%.
Forgot the price
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goldfish
Pleasant fizz with low alcohol content.
Polishing ratio 55%, alcohol content 14%.
Forgot the price
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goldfish
The annual Hana-Kyun of Mimuro Cedar. The taste will make you go "kyun-kyun". 100% Omachi.
Polishing ratio 60%, alcohol content 13%.
Forgot the price
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goldfish
Made with 100% Kitashizuku. Refreshing sweetness.
Polishing ratio 45%, alcohol content 14%.
2,500 yen
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goldfish
This is the first time I have had a sake made with Hakutsuru-nishiki. It has a rich flavor and is good as a food sake.
Polishing ratio 50%, alcohol 16%.
A gift
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goldfish
Isobojiman, I reconfirmed how delicious it was. Deep ginjo aroma.
Rice polishing ratio 40%, Alcohol content 16° to 17°.
At the store
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goldfish
100% Yamadanishiki from Aizu Sakashita. It has a light orikara flavor, which is typical of this time of year and gives the impression of cherry blossoms.
Polishing ratio 50%, alcohol 14%.
Forgot the price
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goldfish
Slightly acidic mouthfeel. The aftertaste is dry. It has a completely different look from the usual "Kaze no Mori". It is delicious in its own way.
Rice polishing ratio 65%, alcohol 16%.
Price: 1493 yen
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goldfish
Sake after a long time. It's been a long time since I've had Toyobai. Nothing to say. If I had to say something, I would say it has a delicious rice flavor that you would not expect from a sake with a milling ratio of 49%.
Polishing ratio 49%, alcohol 15%.
A gift
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goldfish
Sentori Snowman. We buy this bottle every year for the year-end and New Year's holidays. This year, the bottle was opened very late for a reason. It has a perfect balance of sourness and sweetness.
Polishing ratio 60%, alcohol content 13%.
Forgot the price.
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goldfish
It is said to be the ultimate food wine, and it goes down easy without disturbing the meal. It also has a hint of sweetness, and is of course delicious on its own. It is too good to be called "orikara-mi" (new sake).
Rice polishing ratio 55%, alcohol content 15%.
1650 yen
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goldfish
I thought it would be dry, but not so much. It is sweet, but not cloying. In other words, it is a sake that does not interfere with the food, but enhances it. Moreover, it is made from Omachi, which is my favorite sake.
Rice polishing ratio 65%, alcohol 15%.
Forgot the price
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