ハム酒
Pitchy fresh. Water softness with dry entry. A lingering aroma with astringent acidity and a crisp finish. Yamada-Nishiki. Partially polished rice. Serve with steak and Akasaki potatoes.
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ハム酒
Fresh and dry. The taste of rice is very smooth. Excellent sharpness. Yamadanishiki and Gohyakumangoku. Menma and
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ハム酒
Light on the palate with a mild rice flavor. Smooth acidity with a hint of savory aroma at room temperature. Miyamanishiki and Yamadanishiki. Sushi rolls and
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ハム酒
Fresh and fruity. Thick and lush. It finishes early, but the acidity and bitterness are moderate, and the aroma lingers. Hashu Honor, Yamada Nishiki. Boiled peanuts and
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ハム酒
It is not sweet, but clear and crisp. The acidity is sharp and clean, and you will never get tired of drinking it. Ihyakumangoku. Metbrust, Gokotsuru (an extra), and
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ハム酒
Very gorgeous aroma. It goes in easily and is sweet and delicious. The bitterness is pleasant. Delicious. Yamada Nishiki. Oden and
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ハム酒
Core and clean. Water softness and sharpness also. Well-balanced. Yamadanishiki and Gohyakumangoku. With maguro buts
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ハム酒
Fresh aroma. Surprisingly strong entry with a mild sweet acidity. It has a strong, thick flavor. Soft and long aftertaste. Ginga. Mini prawn tempura and
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ハム酒
Banana feel! Moist. Aromatic. Sourness and long aftertaste. Coppa ham and
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ハム酒
Apple-like aroma and sweetness. It is easy to drink and goes down smoothly. With Nara-zuke cream cheese.
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ハム酒
Slightly spicy. Mellow with freshness. The acidity gives it a sharpness. Yume Ikken. Japanese gratin of taro and shrimp with
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ハム酒
Chilli, fresh. Not too sweet, clean watery flavor. Astringent and sharp. Hachikan grass. With boiled rockfish in oil.
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ハム酒
Fresh, juicy and fruity. The alcohol is not harsh, and the round aftertaste lingers. Ihyakumangoku. With cold yellowtail sashimi
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ハム酒
Fruity. Mellow, sweet and delicious. Relaxed and long-lasting. Kinmon Nishiki. Steamed oysters and
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ハム酒
Slight ginjo aroma. Soft entry, not too sweet, with a beautiful watery flavor. The aroma lingers on aftertaste with a spicy finish. Yamada Nishiki. Shin Gin polished rice. With Narazuke (pickles)
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ハム酒
Full-bodied ginjo aroma. The soft texture has a moderate umami of rice. The spicy accent gives it a sharp finish with a long aftertaste. Well-balanced. With steamed oysters
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ハム酒
Mild aroma. Spicy entry. Highly al, al-soaked, powerful and savory flavor. Seafood zuke and
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ハム酒
Slightly fruity aroma. It has a strong sake-like hot taste. Acid and savory sweetness. Long aftertaste. Hachikan-Nishiki, Shin-Chihon. With fried oysters
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ハム酒
Fresh aroma. Sweet and juicy with a tangy entry. Hard and sharp. Yamada-Nishiki, Yume-Ichiken. With spicy bean sprouts.
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ハム酒
Moderately sweet. The aroma, acidity, and bitterness are mild and easy to enjoy. Toyobai rice. Hamontrevelez and
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