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Jule◎Bubbly
A sparkling low-alcohol junmai ginjo.
Sweet and sour, with a good balance of leesiness and acidity.
Yamagata Prefecture Izuwasanzu
Rice polishing ratio: 60
Sake meter rating: -8.0
Acidity: 2.3
Alcohol percentage: 12
@Sake Street まつちよThis will be the first time I drink Raku no Sei at home.
The first day after opening the bottle
The first aroma is a modest sweet and sour aroma.
When you put it in your mouth, it has a bit of bitterness. A little bitterness...
I was disappointed to find a bitterness similar to that of the Honjozo Raku no se that I drank at a bar last month... 🥹.
3rd day
The initial aroma is sweet and sour as well.
When it enters the mouth, the bitterness is almost gone and it becomes the usual rich sweet and sour 🍍 Raku no se 🥰.
The Honjozo we drank last month may have just been opened because there was not much left in the bottle if I recall.
I'm relieved at least😅. Satochanlight flavor (flavour)
Slight aroma, soft attack. The taste is light and delicious. It goes in smoothly and has a lingering aftertaste. Satochanadding a slice of meat or fish to one's sashimi
Slight aroma, soft attack. The taste is firm and umami. It goes in smoothly and has a lingering aftertaste. Satochanhaving a strong acidity
Slight aroma, soft attack. Sourness is strong, and it comes in quickly, with a lingering acidity. SatochanLight aroma with a strong umami taste.
Pale aroma, soft attack. The umami is felt in the back of the throat rather than on the tongue. It goes in smoothly and has a lingering aftertaste. Satochanlight flavor (flavour)
Fruity aroma, soft attack. Taste: Lightly umami. It goes in smoothly and has a full-bodied aftertaste.
As the bottle design suggests, it is a stylish sake. SatomiWith the hope that everyone will be in good spirits
On October 1 (Sake Day), we make a simultaneous toast and
The sake is then toasted together on October 1 (Sake Day), with the hope that everyone will be in high spirits.
I couldn't wait and drank it in September😇.
We all set off fireworks together 🍶 KAZANOMORI Sake
Alcohol content: 16%.
Rice used: Yamadanishiki from Hyogo Prefecture
Rice polishing ratio: 50
Yeast used: Association No. 7 series SatomiFinally got to drink ♡♡♡♡♡♡♡♡♡♡♡♡♡♡obi lran
The acidity is nice ☺️.
🍶Firaman Saido
Alcohol content: 14 degrees ハリーGood morning, Satomi 😃I've been looking for you, Hiran, but you haven't flown in 😅, I wonder if I'll see you next season, or not... SatomiGood morning Harry 😃It's not easy to fly 😃I met you at the right time and was able to bring you home 😆🙌 I'm sure we will meet 🥰. もけけI went to this store because they have a lot of Tenbi, but I bought this one that was recommended to me because it had a gassy taste.
As the name suggests, it was brewed with seven different yeasts, so it had a complex taste. But it was well-balanced, and I found it to be an ordinary tasty sake, which made me realize that (with all due respect) there are some tasty sake even if they are not so famous. Satochangood-tasting water
Sweet aroma, soft, slightly bubbly attack. Taste clear and delicious, it goes in easily and lingers in the throat.
Light in the mouthfeel, it's so good that you shouldn't drink too much of it. SatomiFire-brewed but fresh!
It had a nice sharpness and went well with a meal.
I'm into 🐢 and drank a few bottles in the last month or two, all delicious ♫
Shinshu Kamerei Hitogokochi Junmai Ginjo
Alcohol: 16 degrees Celsius
Rice used: Hitogochi from Nagano Prefecture
Polishing ratio: 55 takeshonHi Satomi 😃
I'm addicted to it too and have two more bottles in stock 😋 I think I'll dawn it over the holidays👍. MantaSatomi Good evening ^ ^
I know how you feel about being addicted to 🐢☺️.
It's really delicious👍
I don't have it in my stock.
I buy it immediately when I see it 😁. SatomiGood evening, takeshon 😊I'm sure this is a holiday treat ♫🐢 you must be stocked up 😆. SatomiHi Manta, Good evening 😊I agree to buy instantly ♫ They are all delicious and do not disappoint 😍. 南十字輝7/10
A Junmai Daiginjo from Amami that I have wanted to drink for a long time but could not afford the high price.
40% polished rice with 901 yeast.
It is ethyl caproate based and has a strong apple aroma.
Compared to other specs, I could feel the daiginjo character.
I think this is the best as a food sake. RecommendedContentsSectionView.title
