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パーム農家Sawanoi is a delicious sake from Tokyo.
This is its ginjo sake, Nakakumi-nama-sake. A fresh and fruity aroma spreads when the bottle is opened. There is no specific fruitiness, just a fruity aroma that spreads.
Ohhhhhh - it's a gut punch! Powerful flavor that wakes you up. I can't get enough of it. The sweetness, astringency, spiciness, and...well...everything is taken away by the power as if you've been punched in the face with a gut punch.
This is why sake is so interesting. It is different from sweet, sour, or bitter flavors...it is more like a mouthfeel or impression...I can't describe it well, but it is definitely there, like a three-dimensionality. It is a sake where you can feel that.
I am sure that this is because sake is a precious interactive existence in which the drinker can also participate, such as feelings of attachment, connection, and association. Hisa ˎˊ˗THE DARK PHOENIX
(Second photo, first right)
Sake made only from eating rice (Milky Queen)
Very sweet!
It seems to have a little carbonation in it, but it's not very shwashy.
It is a sweet sake like a sweet! Hisa ˎˊ˗Ashiri
The name of the sake means "new.
It was a sweet liquor with a slight sourness like wine. Hisa ˎˊ˗Jiri
Jiri means "fog" in Ainu language.
It was a sweet drink that was easy to drink even for beginners. パーム農家Taman's pride: Junmai Nama Nama Sake. It has an aged aroma like tanned leather. It has an acidity and a powerful flavor that is typical of a mature sake. It has a rich sweetness like muscat mixed with the richness of ripe pineapple, and a burning alcohol taste and astringency in the mouth. The texture on the tongue is smooth rather than smooth...Shiro Yamaoka would call it sensual. パーム農家Taman's Junmai Ginjo Omachi Nama Sake. The aroma is rich and thick, like almonds. The taste is also exquisite, with a rich nutty sweetness and a smooth texture. The sake is not quite as Tamanboast, but the once-in-a-lifetime experience that only sake can provide is very impressive. パーム農家Sawanoi's Honjozo unfiltered unpasteurized sake. It has a mild heady aroma like muscat mixed with melon. It has a rich sweetness and umami, a strong astringency, and a mouth-burning alcohol sensation. The gap between the mildness of the aroma and the rough, rather than fresh, taste is interesting. It is so strong that it can be served on the rocks or with soda. I wonder if this could be made into a large, dry Honjozo by heating or adding water? What is it? Have we ever had a large dry sake of Honjozo before? パーム農家Fluffy white made with Taman's signature apple acid yeast. It has a refreshing aroma like a mixture of apple and lactic acid beverage. When you put it in your mouth, the sweet and sour taste spreads and is lightly sucked into the back of your throat. The nigori taste is also pleasantly bitter. Although the label and concept of this sake give the impression of being a change of pace, the sake has a strong sake-like flavor and is very enjoyable.
This is a bottle that is so smooth on the palate that one should be careful not to drink too much. パーム農家Sawanoi's Soten, spring color label. The aroma is fruity to the fullest. It also has a slightly minty freshness to it.
The taste is sweet rice with a light, blue, or uniquely refreshing flavor. The slightly astringent finish is also pleasantly characteristic of spring sake. パーム農家Taman's signature aged junmai nama sake.
It has a full-bodied aroma like mushrooms and oak. When you drink it in the country, the aroma spreads like Western-style sake. It has a good balance of sweet and sour with a nice, mature, heavy flavor. The atmosphere is a little too westernized, which I personally find a little disappointing. I would like to see a little more sake-like flavor. Sawanoi純米吟醸 春ノ雪 ささにごり純米吟醸生酒無濾過おりがらみ パーム農家Today it snowed in Tokyo. Sawanoi's Harunoyuki is perfect for such a day.
It has a sour aroma like yogurt.
Ahhh...Sawanoi really has the perfect endorsement expression.
Harunoyuki, this name is everything, and the tranquility pervades.
Light sweetness and sourness...a solid sense of effervescence.
Like today's snow that disappeared in the afternoon... パーム農家Sawanoi's Okutama Spring Water Dry Sake. A cosy regular sake. The contents of the heated bottle are apparently the same. I bought a warming bottle as a substitute for a sake warmer.
The aroma is that of a regular sake, or rather, a sake with a heavy alcohol content!
The aroma is that of regular sake, or rather, the same sake that is made with the same alcoholic beverages.
The most important thing is to create a state where your tongue is waiting for a dry sake.
The happiness of the repetition continues. パーム農家Sawanoi's new Shibori. Ginjo-no-nama-sake.
The aroma is like green apple and pineapple. Despite the sweet aroma, it has a pleasant impression of a crisp, dry attack with a shwashy, fizzy feeling. The subtle sweetness is also pleasant. Sawanoi really has a brilliant endorsement expression. It is a perfect expression. パーム農家Sawanoi's Junmai-shu brewed in wooden vats. Nearly colorless and transparent. It has a slight woody aroma. In the mouth, the aroma of wooden vats and the aroma of mushrooms and nuts peculiar to sake yeast spreads like a Western-style sake. It has a smooth and thick texture, and a firm acidity spreads in the mouth accompanied by sweetness and bitterness. A bottle with a complex and fascinating aroma and flavor that combines the best of both the yeast and the wooden vat. パーム農家Junmai Shiboritate Nama-nama sake from Sawanoi. The aroma is a bit of an alcoholic tang. It is sweet and tasty, full of freshness, slightly tangy, and has the strength of freshly squeezed new sake. The first kumi of the honjozo was good, but this one is quite tasty as well. パーム農家Taman Jugohon no Nigori Sake. I was told by the liquor store that it would take some time to open the bottle, but I was able to open it easily, probably because I was able to get the air out of the hole in the lid. I had mixed feelings of happiness and disappointment. It is a strong, sweet, but not overpoweringly so. It even has the texture of rice. パーム農家Shoryu Hourai hiyaoroshi. A robust and solid autumn sake. I don't really like the expression "dry," but it is a dry, delicious, well-balanced sake with a good balance. I think I prefer Shoryu to Zanzou as an autumn sake. I wonder if the season favors heated sake? RecommendedContentsSectionView.title
