ハム酒
Mild aroma and firm rice flavor. Moderate acidity and easy to drink. Shirakaba Nishiki. Thermal smoke and
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ハム酒
Dry. It has a strong umami flavor and is crisp and clear. Miyamanishiki. With avocado and tomato salad
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ハム酒
Firm and robust, with a good taste of rice. Good sharpness with bitterness. Moderately fresh. Improved Shin-kou. Taiwanese sausage and
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ハム酒
Refreshing aroma, light with acidity and sweetness. Anyway, it is sharp and seems to drink too much. Yamadanishiki and Miyamanishiki. With Taiwanese Tofu
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ハム酒
Earthy aroma. It has a strong and delicious flavor, but the acidity and bitterness that follows it keep you from getting tired of drinking it. It is said that yellow malted rice for shochu is used for the seed malt. Koch Salami and
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ハム酒
Gorgeous aroma. Moderately crisp. Sweet but clear and crisp. The aftertaste is soft and elegant. Dewa Sanzan, Yamadanishiki, and Aizan. With dumplings
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ハム酒
Dry while retaining transparency. Also good with Thai food. Hachitan Nishiki. With grilled Saiua
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ハム酒
Soft water feel. Refreshing sweetness. Citrus-like bitterness and crisp. Hachikan No. 35, medium new Senbon. Corned beef and
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ハム酒
Firm entry. Not too sweet and not too spicy. Softly delicious. The bitterness quickly finishes it off. Yuyamanishiki. With grilled chicken
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ハム酒
Fresh aroma. Piquant. Sweet and sour, spring-like. Domaine Sakura Yamadanishiki. Onion slices and
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ハム酒
Fruity aroma. Fresh, yet firm and powerful with astringency and bitterness. The lingering aroma is also fragrant. Yamada Nishiki. With turnip achard
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ハム酒
Gaseous and subtly stimulating. Gorgeous aroma that passes through the nose. It is sweet, crisp, and easy to drink. Yamadanishiki and Akaban Omachi. With fried egg with shiso leaves
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ハム酒
Strong attack and gasiness. The aroma is clean and calm. Sweetness, acidity, and bitterness are not too assertive and disappear in the aftermath of the attack. Young water. With Taiwanese sausage
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ハム酒
Soft and fragrant, sweet and slightly bitter. Certainly spring-like. Gohyakumangoku. Firefly squid kama-age and
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ハム酒
Attack is surprisingly strong. Fruity, mildly sweet. Bitterness finishes it off. Kinmon Nishiki. Weissblust and
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ハム酒
Refreshing aroma and light acidity, while the umami of the rice is firm and robust. Long aftertaste. Yamada Nishiki. Coppa ham and
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ハム酒
Fresh, thick and fruity. Surprisingly robust on the finish. Careful. Yamada Nishiki. With shrimp dumplings
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ハム酒
Surprisingly soft entry. The firm umami of rice follows. The richness is followed by a long aftertaste. Omachi. It is served with konai (Chinese cabbage) toppings from a ramen shop and the same toppings from a Japanese ramen restaurant.
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ハム酒
It was cold, so I heated it up. It is like soft water (?). Soft entry with a delayed piri piri. Lactic acid sourness, swelling sweetness. A unique bitter sharpness. It might be better to warm it up. Hachikanso. Grilled shiitake mushrooms and
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ハム酒
Super dry. Firm rice flavor.
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