Davidgrahammd
Omachi rice milled to a semaibuai of 55%
#9 yeast
This is absolutely astounding!
Pairs very well with burgers on the grill
Full rich flavor with plenty of umami
Definitely a repeat buy candidate!
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Davidgrahammd
100% Shizenmai rice
Very fruity with apple and floral notes
Davidgrahammd
Comparing Junmai vs non-Junmai
Dewasansan milled to a semaibuai of 50%
A more pronounced and somewhat earthy flavor
Goes very well with a spicy chicken dish
Davidgrahammd
Comparing Junmai vs non-Junmai
Dewasansan milled to a semaibuai of 40%
Definitely more floral and fruity
Goes well with a pork and rice cake dish
Davidgrahammd
A very subtle flavor and very drinkable
Davidgrahammd
Vibrant flavor but not overpowering
Davidgrahammd
Americans so Cowboy, right??
Niigata Shuzo Kotekimai rice
A very rich flavor for a Ginjo
Slightly smoky and a bit of maple (?)
Really nice for dinner!
Davidgrahammd
Gohyaku Mangoku milled to a semaibuai of 55%
Compare chilled and heated to jukon
With a spicy meal the chilled seemed better but after dinner the subtlety of the jukon shine forth
Davidgrahammd
I was initially intimidated by a +15 SMV
This is Gohyaku Mangoku rice milled to a semaibuai
Of 65%
It goes very very well with spiced salmon and pasta with basil pesto
More complex than I expected
Very enjoyable!
Davidgrahammd
This is a wonderful sake
100% Koshitanrei and Gohyakumangoku rice
I get a bit of arugula pepper but a very brisk clean taste
Glad I have another bottle😎👍
Davidgrahammd
A wonderful beverage for outside by a fire.
Pairs well with miso glazed tilapia
Light, brisk, clean
Could easily be a Ginjo
Davidgrahammd
A shiboritate made from gohakumangoku milled to a semaibuai of 50%
Very bright and floral flavors
Went just fine with burgers on the grill along with corn ( yes, we are in the US 🤣)
Davidgrahammd
A little sweeter than I usually like
Still very drinkable
Davidgrahammd
Served both chilled and warmed to 40 C
Chilled is very light, much like a Ginjo
Warner has a greater depth of flavor
Both go very well with chili
Davidgrahammd
I’ve posted this before but this of the first time I’ve had it at 45 C
Totally different!! I would drink it this way every time
Davidgrahammd
Tamazake rice milled to a semaibuai of 60%
#14 yeast
This could easily pass as a Ginjo
Crisp flavor with a hint of umami
Drank the chilled too quickly to try it warmed 🙄
Davidgrahammd
Akita Sake Komachi rice and 901 yeast
Compare chilled and at jokan
Jokan is a fuller flavor with more umami while chilled has more acidity
Both are wonderful!
Davidgrahammd
Nice amber color
The taste stands up well to a spicy tori kara age
Davidgrahammd
Hattanso milled to a semaibuai of 75%
This drinks like a Ginjo/Daiginjo
Very light and crisp with general minerality
Absolutely lovely!
Davidgrahammd
Very nice for a birthday dinner
Akita Sake Komachi milled to a semaibuai of 50%
I bit more full flavor than many Junmai Ginjo but very drinkable!
Very nice umami but a crisp finish
T.KISO
Hello🎵.
Nice to meet you. Happy birthday 🎉.
Yuki no Kayasha is a sake from my hometown Akita.
It's a really tasty sake and I hope you'll keep drinking it 😋.
Japanese>English