N.H1225
This is a raw sake from Gikyo.
It is a junmai ginjo, but the impression is that the rice flavor is more distinct than that of mansaku no hana.
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Mansakunohanaまんさくの花 巡米酒
N.H1225
We had this one for the last time as well. The rice is polished to 70%, but it tasted more like water than rice. It is for closing.
Japanese>English
N.H1225
It was served at the end of a dinner party. It is a neighborhood of the kappo-ryouri (Japanese cooking restaurant), and is a neighbor of Takanomu and Kuheiji.
Japanese>English
Chikuha能登を醸すin赤武酒造
N.H1225
It was brewed to support the Noto Peninsula earthquake recovery efforts and is very valuable. It was called for at the end of the meal and was very palatable.
Japanese>English
N.H1225
This is an excellent product made with Shinmasa yeast and Masumi yeast.
Japanese>English
N.H1225
This is a rare gem from a brewery in my hometown, Izumisano, with a rice polishing ratio of 90%. It is a hall of fame item for the sake drinking at home.
Japanese>English
N.H1225
It was served at a home drinking party of three men. The smell had the peculiar habit of old sake, but the taste was smooth. The neighboring Kamikamiya was inducted into the Hall of Fame in the inner circle.
Japanese>English
N.H1225
Excuse me for the consecutive posts. It was called together with Jyushiyo. The taste of rice was strong. There were three consecutive rare items on this day.
Japanese>English
N.H1225
As a reminder, I would like to post this. This is the first fourteenth generation. I was called for something that I rarely see. I received it at a kappo-ryouri (Japanese cooking restaurant), which I always take care of, with volunteers from my company.
The proprietress told us that they were lucky enough to procure it from the hanpukai. We were all impressed.
Japanese>English
N.H1225
I ordered something sharp to be served at a kappo restaurant where I have always been served.
Japanese>English