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.
Japanese>English
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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goldfish
A senior's gift. Conversation is lively with sake.
Rice polishing ratio unknown, alcohol content unknown
present from a senior colleague
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goldfish
A project of Corona Disaster. Hakurakusei is usually delicious, and this one tasted even better. This is the first time I have tasted a sake rice called "Gin no Iroha" and it is delicious.
Polishing ratio 50%, alcohol 15%.
Forgot the price.
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goldfish
A bottle that was so delicious that we had to repeat it.
Polishing ratio 80%, alcohol content 17%.
Forgot the price
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goldfish
Sharaku. There is no "must have" sake, but it has a consistent taste.
Rice polishing ratio 60%, alcohol 16%.
Forgot the price
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goldfish
ORIGARAMI gives a hint of sweetness. Eikoufuji is a never-ending sake.
Polishing ratio 60%, alcohol 16.9
Forgot the price
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goldfish
Refreshing and summery. The bubbles also emphasize the deliciousness.
Rice polishing ratio 60%, alcohol 14%.
Forgot the price
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goldfish
Miyamanishiki, which I am not familiar with. Sakiyami was also new to me, but it is delicious.
Polishing ratio 58%, alcohol 16%.
Forgot the price.
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goldfish
Kaze no Mori with the solid taste of Oumachi. The best.
Polishing ratio 80%, 17% alcohol by volume.
Forgot the price
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goldfish
Fukushima, thought to be a sake from Nara.
Polishing ratio 55%, 17% alcohol by volume.
Forgot the price
Japanese>English
goldfish
This series is delicious no matter which one you drink. And the labels are cute. I wish they would design the labels directly on the bottles instead of sticking them on. I want to display them all together.
Rice polishing ratio 60%, alcohol content 15%.
Forgot the price
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