ハム酒
Refreshing aroma. Fresh, light rice flavor. Bitter and refreshing. Hitokochi, Asahi no Yume. Seared Char Siew and
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ハム酒
フルーティーな吟醸香。柔らかな入りのあと、程よい甘み。通して綺麗で雑味を感じない。酸味ですっきりキレる。でもふんわり余韻は続く。不思議。さすが。露葉風。カニカマと。
ハム酒
Although it is a Saijo sake, it has a surprisingly robust entry. The aroma is elegant and somewhat exotic. It has a sweet and sour taste. The bitterness gives it a sharpness. Interesting. Senbon Nishiki. Steamed shrimp with sansho tartar sauce and
Japanese>English
ハム酒
The entry is hot and soft, with a soft rice swelling. The brand will be integrated from Kansai Ichi in 2023. Hachitan-Nishiki. Serve warm. With grilled salmon
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ハム酒
Fresh. Gassy and tart, sweet and sour. The bitterness is short, firm, and disappears quickly. Yamada Nishiki. With grilled eggplant
Japanese>English
ハム酒
The entry is refreshing. Soft acidity and moist umami with a firm spiciness. The bitterness gives it a sharpness. A good food sake. Aroma of dream. With grilled skewers
Japanese>English
ハム酒
Fresh aroma. Aromatic and smooth sweetness. Astringency. Miyamanishiki. Sautéed Bamboo shoots and
Japanese>English
ハム酒
Light attack and fruity, refreshing acidity. Not too sweet, but full-bodied. Can be enjoyed loose. Iomangoku. With smoked dry cheese
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ma-ki-
Good evening, Mr. Ham!
I just had a bottle of Yoigetsu too 😋.
It's a well-balanced sake 🤗.
Japanese>English
ハム酒
Good evening, ma-ki-.
It's really a well-balanced "delicious drink", isn't it?
I tend to drink too much😋.
Japanese>English
ハム酒
After a crisp, short entry, it has a mild sweetness and rice flavor. It has a firm yet clean and elegant lingering taste. Gintome. With Chinese pickles
Japanese>English
Fukucho富久長 限定コラボ企画 メガネ専用
ハム酒
A lucky charm (spectacle). It has a soft entry, as is typical of Tomikyucho, with a delayed sweet, spicy, and acidic taste. It is refreshing. Okura mayo and
Japanese>English
ハム酒
Gorgeous aroma. Rich, fruity sweetness. The acidity is firm and not too strong. The aftertaste is long and lingering. Koshibuki, Gohyaku-mangoku. Liver casing and
Japanese>English
ハム酒
Although it is not a Hattanso, I like this sake very much because it has the qualities of Tomikucho, such as soft water and ginjo. It is soft and gorgeous, and mellows out after a few days of drinking. Yamadanishiki, etc. Fried eggplant and soaked vegetables
Japanese>English
ハム酒
Slightly sweet with a clean aftertaste. It goes down smoothly. Biba's taro and
Japanese>English
ハム酒
It is still good when heated. The aroma and acidity are soft. The aroma and acidity are soft, but the richness is deep and the rice has a savory aroma. Ihyakumangoku. With Surume-ika Acharya Curry
Japanese>English
ハム酒
Firmly dry. The umami of the rice is gradually released. It has a hard sharpness that is refreshing. Gin-no-sato. With grilled sausage & kraut
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ハム酒
Beautiful ginjo aroma. Firm lactic acidity. The sweetness and richness are moderate, and the umami spreads softly with a pleasant astringency that is crisp and clean. Hachikan grass. Mebaru bento and
Japanese>English
ハム酒
Rough and powerful acidity and umami. Deep flavor. It's still good. As expected.
Ihyakumangoku. Mozuku Tomato Myoga no Sanbaizu (vinegared mozuku tomato and myoga)
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ハム酒
Lightly cloudy with sea wind and soil. Freshness. Lemon-like acidity, low alcohol and smooth. Goes well with seafood. Yamada-Nishiki, Hachitan-Nishiki. With salted mackerel
Japanese>English
ハム酒
It is dry and has a strong acidity. It is fresh and has the umami of rice afterwards. It is refreshing and clean. Ihyakumangoku. With cabbage
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ハム酒
Soft entry. Sweet and sour, but not too sweet and sour. It has a woody aroma with a late summer feel. Omachi. Salted fresh pepper and
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