もっち
It is a sake with a strong umami flavor.
Freshness after opening the bottle is good,
but it is also fun to enjoy the strong umami after a few days 😁.
Japanese>English
もっち
Lightly sparkling.
It is a light, but tasty sake with a refreshing spread of flavor.
We had it at a corner bar!
It is too delicious sake!
Why is it only available at warehouse festivals 😢.
I want it to be distributed 😁.
Japanese>English
もっち
As expected of Kamotsuru 😁.
Mellow and suitable for any kind of food 😁.
More delicious today than when the bottle was opened yesterday 😊.
Japanese>English
中塚龍雄
Very fruity and juicy. I like this kind of sake, with its lively and acidic taste, which is typical of nama-zake.
Japanese>English
中塚龍雄
This one is also fire-aged, but this one tastes like it was fire-aged. It lacks fruity, spicy and alcoholic taste. It is light.
Japanese>English
中塚龍雄
I prefer to write about sake that is not fire-aged, but even if it is fire-aged, I feel that there is such a delicious sake.
It is punchy, sweet, and very tasty.
Japanese>English
中塚龍雄
A rich junmai ginjo, unfiltered, raw sake to go with the suppon nabe. It is a Hiroshima sake, so it has a great alcoholic and powerful taste. It is a little too spicy at times, but just right for suppon.
Japanese>English
中塚龍雄
It has a similar technique to that of "Kaze no Mori," a brewery that is good friends with "Kaze no Mori." It has a freshness by daring to leave gas in the bottle and is made sweeter, so it is easy for women to drink.
Even though it is fire-aged, it retains its freshness.
Japanese>English
中塚龍雄
This is delicious! The aroma of rice is strong only in Junmai, but it is rich and even slightly matured, with a sense of fullness, smoothness and juiciness.
Japanese>English
中塚龍雄
Recently, I have stopped accepting anything other than raw sake, but with this sake, I can even tolerate fire-aged sake.
It is very close to the original, with just the right amount of sweetness, richness, and acidity.
It was recommended to me that it would go well with sea urchins, and it certainly does.
Japanese>English
もっち
We got it again this year, commonly known as Erofudo 😁.
I'll have my first glass with a slightly effervescent top-up 😁.
Light and delicious!
After the second glass, slowly turn the bottle and enjoy the ogara-meshi (cloudy) taste 😋.
Even more delicious 😁.
Japanese>English
もっち
Seikagami gives the impression of being a soft sake, but it was even softer and tastier.
Japanese>English
もっち
Our favorite brand "Fudo".
It is an old sake, which adds a more solid feeling than others 😊.
I like this kind of fudo too.
Japanese>English
もっち
It is the deliciousness of Hachitan Nishiki 😁.
It went well with tuna sashimi 😋.
Japanese>English
もっち
Super rare sake!
The best balance of acidity and umami!
Japanese>English
もっち
I like the balance of acidity and sweetness😁.
The brewer wanted to bring out a little more acidity, but we like it best now!
I've had it at room temperature and lukewarm at the sake shop.
We like it best at room temperature!
If you heat it up lukewarm, it becomes a little more angular, and if you cool it down, it becomes a little less angular.
Room temperature is best!
I've been using it for a few years now and I've never had a problem with it.
I'll be back for more.
Japanese>English
ひつじ
1675
エルワン
Junmai Daiginjo has a strong acidity and sweetness. It is rich and thick. It has a freshness typical of nama-shu and nuances of fruit such as pineapple. It goes well with sweet potatoes.
Japanese>English
エルワン
A thick but glossy pearl white. It is juicy and heavy. It has a green apple-like sourness and is refreshing.
Japanese>English
エルワン
Cold: Slightly sweet aroma. Mild and mellow flavor. It has a slightly bitter taste with a hint of cocoa.
Warmed up: A strong aroma with a hint of 18% alcohol. It is warmed up slightly hot, and the acidity and fruity taste is overwhelmingly strong. The back end has a slight umami and roasted taste. It will go well with a wide range of dishes. It is a perfect match for autumnal dishes.
Japanese>English