ハム酒
Sharp attack of high al dryness. Clear acidity and sharp bitterness. The sweet aftertaste through the nose is wonderful. Gohyakumangoku or Yamadanishiki. With Tanuki guy
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Most Check-in Brands
Timeline
ハム酒
Thick drinkability. Fresh acidity, rice flavor and richness. Kirei with astringency and a long aftertaste. A good sake. Yume Nishiki. With salmon
Japanese>English
ハム酒
Soft mouthfeel, fruity and beautifully sweet. The bitterness gives it a firm kick. Itawasa and
Japanese>English
ハム酒
It has a gorgeous aroma and is dry, turning from a plump, sweet entry. The flavor has a softly matured feel. The bitterness is also clearly tightened and the lingering aroma continues. Yamada Nishiki. Chashu pork and
Japanese>English
ハム酒
Gorgeous aroma. Mellow and quite sweet. It has a fruity and rice flavor. The aftertaste is long and not too heavy. A dreamy feeling. With Shibazuke Potato Salad
Japanese>English
ハム酒
Clean and dry. Not too sweet, cohesive, and well-made sake. Gohyakumangoku, Koshibuki, Miyamanishiki. With kushikatsu
Japanese>English
ハム酒
Firmly dry. The clarity of the water and the soft umami of the rice. The sharpness is as expected. The aftertaste is mild. Hachitan Nishiki. Sukiyaki and
Japanese>English
ハム酒
Gorgeous aroma. Light and dry. It has just the right amount of sweetness and acidity, with a refreshing sharpness. A beautiful, yet robust sake. Kame-no-o. With grilled meat
Japanese>English
ハム酒
Grapiness, aroma and acidity. Surprisingly rich, sweet and delicious. Long, clear aftertaste. Senbon-Nishiki and Yamada-Nishiki. With mozuku vinegar
Japanese>English
ハム酒
Dry taste. The umami of the rice is clean and firm. Rich acidity. A good sake that you will never get tired of drinking. Yume Nishiki. With fugu (blowfish) and
Japanese>English
ハム酒
Refreshing entry. Soft and smooth rice flavor. The astringency gives it a refreshing sharpness. Kura-no-Hana. Kaki-age of potato and red ginger
Japanese>English
ハム酒
Beautiful golden color. It has a juicy lactic acidity and umami flavor, and goes in smoothly and cleanly, with a hard, clean finish. Yamada Nishiki. Bratwurst & Kraut and
Japanese>English
ハム酒
Fruity. Soft gasiness. Not too sweet and not too bitter. Bitter and sharp. Elegant. Ihyakumangoku. Eringi Stinging Soup with
Japanese>English
ハム酒
Caramel aroma. Pungent, powerful and deep umami, lactic acid acidity. Late bitterness and astringency. Good taste. Heated with added water. Tamaei. With half-boiled egg, liver, and enoki mushroom achard.
Japanese>English
ハム酒
Fresh, light. Delayed, mild sweetness. Moderate acidity, clean and crisp. Yamada Nishiki. Coppa ham and
Japanese>English
ハム酒
It is fresh and not too sweet, but has a strong rice flavor. The acidity gives it a refreshing kick. A dream of gin. With chicken cutlet
Japanese>English
ハム酒
Fresh. Mellow, clean flavor with a hint of ginjo and a commitment to soft water. Yamada Nishiki. Oysters in smoked olive oil and
Japanese>English
ハム酒
Chili. Fruity and sweet. Late, bitter and sharp. Aromatic aftertaste. Yamada Nishiki. Fresh Wakame seaweed sashimi and
Japanese>English
ハム酒
Sweet, sour and juicy. Fruity aftertaste. Yamada Nishiki. Quail's egg with chives in soy sauce
Japanese>English
ハム酒
Fresh aroma. Fresh rice flavor without being too sweet. The acidity gives it a clean and crisp taste. Dewa Brilliant. Corned beef and
Japanese>English