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takeg29Doburoku Pink
Wednesday Service Day: 300 yen for half a batch
Regularly 1,000 yen per 1 gou
Little aroma
Sour on the palate, like a lactic acid bacteria drink
The pinkish color and the fact that I'm drunk
It feels like a strawberry beverage.
I enjoyed it with yakitori (salted thigh).
Thank you very much for your hospitality. takeg29Wednesday Service Day
300 yen for a half batch, 1,000 yen for a regular batch
It has a spicy aroma.
The spiciness comes first, followed by the fruity flavor.
We had it with yakitori and fried potatoes.
The announcement at the restaurant said, "It goes well with fried food.
I got the impression that it goes well with fried food.
I have the impression that it goes well with fried food.
Thank you very much. takeg29Wednesday Sake Service Day: 300 yen for half a sake
(usually 1,000 yen per half-pack).
Smells like a pear!
Taste like pear? Pineapple?
Clearly fruity.
When I get it with grilled salted chicken wings, it's like a good way to shed chicken fat (*´-`)
Thank you very much for your kindness. takeg29On Wednesdays, half a batch is 300 yen.
Normally 900 yen for 1 gou.
It is called "Bakudorai" (explosive lightning), and it is spicy. It makes me tingle.
We had it with octopus sashimi and dried sea bream.
It goes well with fish.
It goes well with chicken skewers (salted).
Thank you very much! yossieI knew I had to drink it this time of year! I thought, I had to drink "Kabutomushi" 🪲. ☺️
I knew from everyone's comments that it was a delicious sake, but I have to admit that it's still delicious. ☺️
I thought it was very sweet, juicy and easy to drink, a sake that everyone can enjoy. takeg29Comparison of 3 kinds of drinks for 1200 yen
I had it cold.
I chose 3 kinds at random by their labels.
What a surprise! They are all sweet! That's it.
That's awesome. I am (**)
Pickled yam with wasabi, this doesn't go together.
The stickiness of the yam seems to cling to it forever.
I wonder if it would go better with sashimi or something.
I have the impression that it would go better with sashimi.
I was surprised at how different they are even though they are the same sweetness.
It was a valuable comparison. Thank you very much! takeg29One of three kinds of sake for 1,200 yen
I had it cold.
Slightly sparkling, tangy and lightly sweet
The word "clear" and "pure" seem to fit the taste.
We had it with low-temperature cooked liver and pickled yam with wasabi.
I wonder if it would go better with something a little rich because of the sake's gentle taste. That is my impression.
Thank you very much! takeg29Comparison of 3 kinds of drinks for 1200 yen
We had it cold.
Sweet! A little sticky like banana.
A little tangy on the finish after it goes down your throat.
I would rather drink it in small sips than gulping it down.
I would rather drink it in small sips than gulping it down.
Thank you very much! 酒呑みKen1A faint aroma of freshly cooked rice
The delicious taste of rice that spreads in the mouth and the sharp spiciness that passes down the throat.
The acidity is subtle, and what remains on the tongue is a sweet umami with a hint of bitterness in the back.
A mellow sake with a strong flavor and a lingering aftertaste. 酒呑みKen1Summer sake appeared early, it was hot during the day today: ......
A crisp flavor that is typical of Gozenshu.
Fresh acidity with a gorgeous aroma.
A hint of bitterness at the back of the sweetness tightens the whole flavor and gives a sharpness to the lingering umami.
Refreshing, summery, food-friendly sake 酒呑みKen1Aroma is full and the flavor of the rice is straightforward.
There is no need to play with it in any strange way; it is just as good as the textbook Yamada-Nishiki!
No sourness or bitterness, and the areas that need to be tightened up are tightened up well, so that the taste does not become dull. 酒呑みKen1Lightly ripe nutty aroma
Slightly dry sake with a rounded umami flavor with just the right amount of bitterness.
Almost no acidity, with a long, full-bodied umami aftertaste. 酒呑みKen1100% local (Ehime Prefecture) Koshihikari rice is used.
Junmai Ginjo" specs, although the specific name is not stated.
Gorgeous ginjo aroma
Firm rice flavor and restrained acidity.
The bitter taste that comes afterwards tightens up, and the aroma of rice leaves the nose along with the lingering sweet flavor.
The sharpness of the taste and the long aftertaste
If classified by aroma, it is a fragrant sake; if classified by taste, it is a mellow sake. 酒呑みKen1A calm aroma with apricot sweetness and nutty aroma that belies the preconceived notion of freshly squeezed sake.
The balance of sweetness and bitterness is balanced with a hint of acidity to assert freshness.
The fragrant aroma goes from the mouth to the nose and enhances the flavor.
The acidity is effective in the aftertaste, and the bitterness in the back of the mouth is followed by a lingering clean flavor. Aramasa令和四年度新年純米しぼりたて THE ETERNAL TIGER純米生酒 酒呑みKen1Elegant, fruity, sweet aroma of Muscat with a hint of green apple, reminiscent of champagne or white wine.
Soft and gentle gassiness and acidity, with a fresh and juicy flavor with sweetness.
A pleasant bitterness on the back end of the palate brings out the sharpness, and the lingering aftertaste lasts forever. 酒呑みKen1Slightly sweet and rich aroma of rice.
It is a dry sake with a clean mouthfeel with a hint of acidity and a spreading umami.
A moderate bitterness enhances the overall flavor, and the finish is crisp and long. 酒呑みKen1Sophisticated melon-like sweet aroma.
Sweetness and tartness of dark tropical fruits like rich lychee.
The sourness is faint and leaves a slight tingling sensation on the tip of the tongue.
It is like drinking a cocktail of tropical fruits and the taste of rice.
It is a sake that would go well with dessert after a meal with a long sweet aftertaste.
Serve with sake chocolate 酒呑みKen1It has a gorgeous aroma with a hint of sourness.
Faint acidity and rich rice flavor.
The aftertaste lingers forever.
There is almost no bitterness, and the acidity is only slightly felt in the back.
However, it is the evaluation of a drunk, so it is not reliable.
With 4 kinds of snacks of the chef's choice
ray-finned fish with tobiko mayo, charcoal-grilled chicken with ponzu sauce, karasumi-daikon, and spicy chanja
Two of the four dishes were covered: ...... 酒呑みKen1Tropical fruit aroma with mango sweetness and pineapple tartness.
The first attack is fruity sweetness and acidity with a fresh gaseous taste.
The rich flavor with a hint of lactic acidity lingers for a long time.
The sweetness is well balanced with bitterness and a refreshing aftertaste.
While retaining the characteristics of Nabeshima, it is a crisp umami sake that goes well with the dark sauce of horse sashimi and the flavor of light meat. Ruka初しぼり 五百万石純米吟醸生酒無濾過おりがらみ 酒呑みKen1A clear muscat aroma.
A gorgeous aroma comes through the nose with a bittersweet umami taste.
A slight sourness can be felt in the back, but it is soon hidden by the lingering umami.
The aftertaste is slightly sweet but crisp.
Enjoy the slightly bitter taste and rich flavor with ray-finned tobiko mayo. RecommendedContentsSectionView.title
