Yamachan
At Nishiyama Sodo in Tenryuji Temple, Kyoto. It was paired with a yudofu dish. The yudofu was of course delicious, but the yam tempura (deep-fried grated yam) was superb. It goes well with the clear, light, dry sake.
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Yamachan
Warmed to human skin. You can taste the umami of rice. It goes down the throat well and is refreshing.
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Yamachan
Taste Kyoto's local sake in Kyoto. It has a good mouthfeel and a strong gaseous taste that is refreshing. Goes well with any snack.
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Yamachan
Nama yeast brewing. It has a gaseous, fruity taste and is easy to drink.
Despite this, it has a robust finish with 17% alcohol by volume.
Goes well with sushi.
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Yamachan
Junmai Daiginjo-shu made with 100% "Yumeshizuku" from Saga Prefecture and polished to 50%. It is billed as a slightly luxurious PREMIUM evening sake. The ginjo aroma is not very strong, but it is soft and pleasant on the palate.
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Yamachan
It has a strong sense of gas and moderate acidity. It has a pleasant taste and a refreshing finish. Goes well with raw sea urchin and sashimi.
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Yamachan
This is one of the naturally brewed series of Kinoshita Shuzo, a brewery that brews sake with the utmost care.
It has a high alcohol content of less than 21%. It is dry, but has a strong and rich umami flavor. It is easy to drink on the rocks.
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Yamachan
Slightly dry and refreshing. It goes well with a variety of dishes as a food sake.
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Yamachan
This sake is labeled with Yatagarasu, the symbol of the Wakayama Zoka Shu.
It is heavy and full-bodied. It is dry and very drinkable.
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Yamachan
The claim is that it is a sake to enjoy paired with meat dishes.
It has a fairly strong acidity and fizziness, and tastes like sake makgeolli.
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Yamachan
Fruity ginjo aroma rises. The palate is sweet and full-bodied. A delicious sake from Tsuruoka, Yamagata Prefecture, a rice-producing region.
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Yamachan
CEL-24, a Kochi yeast that produces a fruity, mellow aroma, is used. It is rich and sweet. It has the exact opposite characteristics of other Tsukasa Botanis, which are characterized by their light and dry taste, so the Tsukasa Botanis on the label are upside down.
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Yamachan
A perfect accompaniment to watching cormorants on the Nagara River. Full-bodied and drinkable. Purchased at a brewery in Mino.
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Yamachan
Fruity and easy to drink. Well balanced and refreshing with good acidity and gassiness.
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Yamachan
In a hidden hot spring in the Mino region of Gifu. It goes well with ayu fish dishes such as washed ayu fish and grilled ayu fish. It is full-bodied, smooth and easy to drink.
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Yamachan
When the bottle is opened, it has a fruity aroma. It is dry, but when drunk with a pure tin cup, it is soft and easy to drink. It goes well with grilled rainbow trout.
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Yamachan
At the end of a hot and humid day, drink it cold. The aroma of melon spreads in the mouth. It goes down smoothly and is easy to drink.
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Yamachan
Rich and sweet taste. It goes well with eel on the day of the Ox in Doyou.
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Yamachan
Rich and sour. It has a refreshing taste. It is always delicious.
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Horai天才杜氏の入魂酒
Yamachan
Hida sake. Rich and full-bodied. It has a sweet taste and is pleasant to the palate.
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