This sake is from the island of Shodoshima in Kagawa Prefecture.
The label was inspired by the image of a seagull soaring over the Seto Inland Sea, and when warmed up, it was a delicious sake with the fullness of Hachitan-Nishiki.
This is a gem of a sake made from 35% polished "Yamadanishiki" sake rice and fermented slowly at a low temperature. It was a daiginjo with a fruity, deep and refined flavor.
Summer sake from Fujioka Sake Brewery, Fushimi-ku, Fushimi, Japan, at the usual Masuya.
The muddy flavor sense spreads softly in the roundness, and the delicate acidity is pleasant.
Nara Prefecture's "Nama Moto Dobu
This is a pure rice "nihon-shu" nigori sake made from nama-moto without any water splitting.
The richness of the rice is unmistakable! I always ask for a bottle when I find it at a store.
Kakushinin Kuheiji: Between Fire and Moon" from Aichi Prefecture is a sake with a name that sounds exactly like it is meant to be served warmed.
It has a rich aroma when heated.
Sake tastes different at different temperatures.
There are many ways to enjoy it ♫