eiji
Kohara, Tosa City, Kochi Prefecture
Mellow and thick.
One of my favorite cups.
Japanese>English
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eiji
Joetsu City, Niigata Prefecture
Is it my imagination that I taste dashi the moment I put it in my mouth? It is such a cup of soup.
Japanese>English
eiji
Kitsuki City, Oita Prefecture
I went to Asakusa early today.
It is mild on the palate and very easy to drink. This is the kind of sake that I don't like.
Japanese>English
osugi
#507
Kitajima大入ひっぱりだこ
osugi
#506
osugi
#499
osugi
#498
osugi
#497
osugi
#482
The instrument Masamune is still a delicious instrument.
Japanese>English
osugi
#481
This is a Wakayama Prefecture-only brand from the brewery that makes Kido. Delicious cold or warmed.
It was the easiest to drink!
Japanese>English
osugi
#480
18% alcohol by volume!
Strong and robust in flavor.
Japanese>English
osugi
#479
This sake is brewed only in leap years! It will be four years before I see it again!
It is easy to drink, refreshing and very tasty.
Japanese>English
osugi
#461
I thought it was Otokoyama in Hokkaido, but it was Aomori.
Sake Brewer：Hachinohe Shuzo (Aomori)
Rice: 100% Aomori rice
Rice polishing ratio: 55%/60
Sake meter degree: +5
Acidity: 1.5
Alcohol content: 16%.
Yeast used: Not disclosed
Storage Method：Cold storage required
Japanese>English
osugi
#460
Specific Name : Tokubetsu Honjozo
Ingredients : Rice, Rice malt
Alcohol Content : 16
Sake Degree:
Acidity:
Rice type：Yumen no Kou
Rice polishing ratio：60
Condition: Fire-brewed
Japanese>English
osugi
#426
I'm too out of focus to understand what's going on.
I enjoyed talking with a Taiwanese girl who happened to be next to me.
Japanese>English
osugi
#420
Fukushima sake. It was easy to drink.
Specific name: Junmai-shu
Ingredients : Rice, Rice malt
Alcohol Content : 13
Sake Degree : ± 0
Acidity : 1.4
Rice used for making sake : Yumenokou
Rice Polishing Ratio : Koji : 60% / Kake : 70%
Condition : Fired
Control : Refrigeration required
Japanese>English
osugi
#419
Mouth opening and day 4? I was able to compare the two drinks.
I liked the 4th day better because it was mellower. The Kuchikkyo was also very crisp and tasty. It went well with the red clam string.
Rice: (Koji)Gohyakumangoku (Kake)Yumenokou (Shidanmai)Himenomochi
All rice is grown in Aizu
Polishing ratio 60% Yeast used: Utsukushima Yume Yeast (F7-01)
Alcohol percentage 16
Sake meter Not disclosed
Acidity Not disclosed
Japanese>English
osugi
#418
Back Menu.
Specific name: Junmai-shu
Ingredients: Rice, Rice malt
Polishing ratio 65
Rice used: Gikin-san, produced in Yuzawa, Akita
Alcohol percentage 15
Sake meter value +15
Japanese>English
osugi
#409
osugi
#408