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パーム農家Junmai-shu made with Amezuri's apple acid yeast. It has a pleasant, fresh aroma like green apples. The refreshing acidity and sweetness spread out and at the end you get a bit of a sake taste. This brand is delicious, but it is often super expensive, so I often don't buy it, but this one is relatively reasonable and has a beautiful label. I bought it because it was relatively reasonable and the label was beautiful. パーム農家A purple-labeled junmai ginjo, an almost perennial staple of Minami. Fruity ginjo aroma rises. It smells a bit like pineapple. But when you drink it, it has juicy acidity and umami, but it is also firmly austere and robust. It is so delicious that we are very excited. パーム農家Toyobai's special junmai sake. Delicious on the rocks, deliciously dry. Even with pure ice, its gorgeous apple-like aroma spreads gently. The strong flavor, which can be harsh when drunk on its own, is softened when ice is added, making it a dangerous sake that can be drunk in large gulps. It is a delicious combination of sake and shochu. パーム農家Southern Bessatsurai, raw sake. Fresh and fruity aroma. Oh my, the attack is sweet and sour, contrary to expectations. Fruity flavor with the freshness and strength of nama-shu. There is a very slight fizzy sensation on the tongue. I enjoyed the fire-aged Betsuatsurai before, but the nama-zake is also delicious. パーム農家I receive Tenmei's Ichibi Leap No. 1. I left it in the refrigerator for a long time until the last day of March. The gorgeous ginjo aroma is like a ripe pineapple. The sweetness and acidity are also fruity, and the flavor is sparkling. I felt as if I was drinking Kudokyuu Jr.
If the taste and aroma are both extremely fruity, you may have a hard time finding something to snack on. It's not good with grilled sea bream sashimi. It might go well with carpaccio style with olive oil and citrus fruits. But I don't have olive oil. sikamaruIt's delicious. I have been enjoying Aizan recently, and I like the balance between the sweetness that is typical of Aizan and the bitterness (knowingly) derived from Omachi the best. It has a sweet mouthfeel and the bitterness gives it a nice kick. It has a slightly fizzy taste at first, but after a few days, it settles down and becomes smoother. The change is also nice. sikamaruI haven't bought akabu in a long time. This may be the first time for me to buy Aizan. I had Aizan Nabeshima a while ago, but it was totally different. Both have sweetness, which is similar to Aizan, but Nabeshima has bitterness at the end. Akabu is more like a freshness at the beginning. It is difficult to decide which is better. It is not necessary to choose one or the other. パーム農家Takashi's Junmai Ginjo Sakura Label. It is made with Wakamizu from Kanagawa Prefecture. I have the impression that Takashi and Tanzawayama are usually made with a rather robust flavor, but this Sakura Label has a slightly vanilla-like sweet aroma that gave me a different impression than usual. The flavor is robust and not too sweet, but the sweet aroma makes it easier to drink. The back of the label is beautiful and pleasing. パーム農家Black Bakuren. Even though it is super dry, it has a good umami flavor and is easy to drink despite being a draft sake. It has a catchier taste than Akabaku. Still, hmmm...maybe it's time to buy akabaku for the first time in a while. パーム農家Spring Shiborizuru. It is served on the rocks. It has a rich, sweet aroma. It has the strength of a distilled spirit with the umami and sweetness of sake. This is good. Strangely and wonderfully delicious. パーム農家I have always been curious about this pure Nagurayama. It has a very fruity aroma. Pineapple type? The taste is... sweet and refreshing, and then sweet and astringent and sharp again. Mr. Nagurayama makes delicious sake. Aizu Shikon was also delicious. パーム農家Today, we will have a medium-fermented fourth from noon.
The aroma is mild. The taste is full of acidity, followed by sweetness and umami. The concept of balancing the sweetness and umami with the acidity is well executed. The impression is that the sweetness is well controlled by a straight line of acidity that is not unpleasant. The fact that it still gives a sweet impression is a charm. パーム農家First rainfall in a long time. The color is amazing. The rice polishing ratio of 90% means that the rice is almost unpolished. And isn't mizu-hashiro (water yeast yeast) too much of a character?
The aroma is of fermented grains like bread. The taste is similar to that of mizu yeast, but a little lighter. Maybe it is just because of the strong acidity. It has a richness similar to that of distilled spirits such as brandy or whiskey. It is somewhat like a cask sake without aroma. パーム農家Tenmei no Nakadori Sango. It is a delicious sake with a predominant acidity. It has umami, but the sweetness is subdued, leaving a dry impression after swallowing. The orikori (a kind of ooze) is a delight as it seems to linger on the tongue for a long time. パーム農家Tenmei no Nakadori No. 2. Miyamanishiki and Yamadanishiki are extravagant. It is said to be dry and light, but how so?
The aroma is definitely sweet with a hint of banana. And I see what you mean...dry and light. As the concept suggests, it is delicious with a clean flavor and light taste. パーム農家Tenmei no Nakadori Ichi-go. It has a refreshing new sake-like rice aroma. When sipped, it has a fruity overtone, as described in the label. It is a powerful new sake with a good balance of acidity and astringency. The sweetness is also apparent in a good way. パーム農家Mutsu Hachisen's new sake. The oriki is very fine and beautiful. The aroma is subdued. It tastes like grapes or white wine, with moderate sweetness and acidity, and has a freshness typical of new sake. The dry feeling after swallowing is also wine-like. パーム農家White bakuren. The ginjo aroma reminds a little of pineapple and apple. The fruity aroma and sweetness stand out against the super dryness. Easier to drink than regular Akabaku. Aruzome is also delicious. たけぽんThinking it was an austere name for a sake brewery, I bought a packet.
I later realized it was a Junmai Daiginjo.
It was sweet and tasty, yet refreshing.
It was another delicious sake. I will buy it again when I find it.
I wonder if this is what Monochrome is like.
I would like to drink it while listening to "Giving up the summer.
I paired it with ankou-nabe, a hot-pot dish of red radish that I bought at Oarai the other day. パーム農家Nakadori Zero came this season, too. It has a sweet aroma like a lactobacillus drink and a sleet-like odor. The sweetness and umami are firm. Sourness comes later. It is full of the deliciousness of the rice, Mizuho Kogane. The freshness of a new sake with the firmness of unfiltered raw sake. A monthly enjoyment starting from zero. RecommendedContentsSectionView.title
