ハム酒
Nama-shu version. It goes very well. Raw oysters and
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ハム酒
Fresh aroma. Fresh, fruity, light, soft. Yamadanishiki, Nishitoshizuku. With sausage.
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ハム酒
They recommend 60 degrees Celsius or higher. Super heated to the brim. It is hot, refreshing, and clean. It is a beautifully warmed sake and easy to drink. With mussels
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ハム酒
Mild aroma. Rounded sweetness. Relaxed aftertaste. Hitanishiki. Coppa ham and
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ハム酒
Elegant. The strangeness of soft water. Excellent sharpness. The future of sake. With chilled tofu
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ハム酒
Fruity aroma. Soft and gaseous. Rich rice flavor. It is round but also clear and crisp. Aroma of "Yui". To be served with chikuwa isobe-age (fried seafood) and
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ハム酒
Refreshing aroma. Entering with a piquancy. Fresh and fruity. Soft but full-bodied in the second half. Malted Rice︰Yamadanishiki, Kake︰Hinohikari. Good with sausage & kraut
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ハム酒
Soft entry. Fresh acidity and sweetness. In the latter half, the umami of the rice comes in a flash, and it finishes cleanly. As expected. Ihyakumangoku. Thick fried bean curd and
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ハム酒
Dry. Rice feel. Snap pea mayo and
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ハム酒
Aged aroma. Spicy, but the acidity is more impressive. Powerful enough to be overpowered by strong-flavored knobs. Slight astringency. A modified Omachi. Serve warm. With sauteed anchovies and spinach
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ハム酒
おせちと
ハム酒
Soft water sake goes well with oysters (I think). Oyster radish and
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ハム酒
Gorgeous and gentle aroma. After a short sharp taste, the sweetness of rice spreads gently. It finishes with a hint of sourness and bitterness. Yamada Nishiki. With steamed oysters
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ハム酒
Gorgeous and refreshing. Can go in the morning (?) Morning Plate and
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ハム酒
Light but hard entry. The sweetness and acidity are moderate with a strong rice flavor. The latter half is clear and smooth. Miyamanishiki
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ハム酒
Soft water feeling, soft. The gorgeous acidity comes in late and finishes cleanly. Nihonharu, Yamada-Nishiki. Ebi Sen and
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ハム酒
Fruity aroma. Transparent and smooth sweetness. The acidity is tangy and sharp. Aizan from Hyogo Prefecture. With dumplings
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ハム酒
Soft entry, followed by bitterness, astringency, and spiciness. It is not too sweet and the lingering aftertaste is long, but it goes away quickly. It has the umami of water rather than the umami of rice. Strangely delicious. Hachitan Nishiki. Smoked yellowtail and
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ハム酒
Dry. Sourness and savory flavor. Very good with hot sake. Cod baked with foil
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ハム酒
Sense of gas. Fresh, yet robust and round. Slightly bitter and pungent, with a sharp finish. Yamada Nishiki. Serve with chilled tofu and kanzuri.
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