atsukisan
Rice used: Sasanishiki
Polishing ratio 60
Sake meter degree +5
Yeast: Yamagata yeast
Acidity 1.3
Alcohol 15-16%.
Japanese>English
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SuminoeRICE IS BEAUTIFUL SoLiD 純米吟醸
atsukisan
Ingredients : Kura-no-Hana (produced in Miyagi Prefecture)
Rice Polishing Ratio : 50
Sake degree : +12
Alcohol content : 16.6
Japanese>English
atsukisan
Ingredients: Rice (domestic), Rice malt (domestic)
Rice：100% Omachi produced in Okayama Prefecture
Rice polishing ratio: 55
Alcohol content: 15 to 16 degrees Celsius
Japanese>English
Kid純米吟醸 春ノ薫風
atsukisan
Rice used: 5 million koku
Grinding: Koji: 50% / Kake: 55
Specific name of sake: Junmai Ginjyosu/Kimoto Sake
Degree: 15 degrees
Chinese>English
メキシコテキーラ
I had a bottle of Tsuki-no-Wawa the other day in Morioka, but this is a special junmai. This is a special junmai. This is a special junmai.
Japanese>English
メキシコテキーラ
This is last year's 2023, which is a "orikarami" (a kind of rice cake). The taste is completely different. The slightly carbonated sweetness is pleasant. I had another glass.
Japanese>English
メキシコテキーラ
They used Okayama Hakuto yeast to make this junmai ginjo. It really has a nice sweetness reminiscent of white peaches.
Japanese>English
メキシコテキーラ
It is quite tasty with a good flavor.
Japanese>English
メキシコテキーラ
The eight measures in the middle of a ship with a very dry taste! As one would expect, it is very hard-hitting. It is a representative sake of Shibotan of Kochi and is perfect as a food sake.
Japanese>English
メキシコテキーラ
Denbei in Yokohama is always the main restaurant, but I came here for the first time because the manager, who is familiar with my face, is at the south branch these days.
This skunk cabbage is smooth on the palate and has a wonderful junmai ginjo flavor. I wish it had a nice sharpness at the end.
Japanese>English
ayanon
Gently mellow, sweet and delicious.
Goes great with yakitori!
Japanese>English
メゾンの住人
夏酒
甘い口当たりだがキレる