Hiyoko
Gutsy rather than refreshing
Japanese>English
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Hiyoko
This is the only raw sake type.
Alcoholic but easy to drink
A little fruity
Japanese>English
shiorii
Nama sake recommended
Strong alcohol content 🌀
Japanese>English
shiorii
Recommended for a refreshing drink
Alcoholic 🌀
Japanese>English
Hiyoko
Recommendation for a sweet order.
Not so sweet but
Well balanced and easy to drink 🍶.
Japanese>English
shiorii
Cold sake recommended
Easy to drink
Wine-like aftertaste, grape-like
Japanese>English
Hiyoko
Order with sweetness
Fruity and easy to drink.
I thought it would be in the same direction as Hana-yoku or Jyushiyo, but I'm not sure.
Japanese>English
shiorii
Cold sake recommended
Easy to drink
Just right
Japanese>English
のみぴか
Spicy and delicious.
Japanese>English
のみぴか
Kokkuri kanzake (warmed sake).
Japanese>English
のみぴか
燗酒で。
Jujiasahi山燗四温 純米酒
ぐがげご
The acidity and umami are immediately followed by a soft mouthfeel. After that, the acidity is gone and the umami remains as it is. As expected.
Japanese>English
ぐがげご
扶桑鶴、玉櫻と比較すると、明らかに綺麗にまとまったお酒。優しい口当たり、中口に旨み、そのままフィニッシュへ。同じ条件で醸しても、こんなに違うんだ。
Tamasakura山燗四温 生酛純米 山田錦
ぐがげご
It has a firm flavor and strength. The aftertaste is a bit like rice shochu.
Japanese>English
Fusozuru純米酒 山燗四温
ぐがげご
A collaboration of four breweries in the San'in region.
I drank it warmed, and it was soft and simply gentle. It is soft and gentle, but has a strong sake aftertaste.
Japanese>English
ぐがげご
The taste is firm with a bitter note. However, it is not particularly heavy. Maybe it will suit beer lovers.
Japanese>English
Sakayahachibee山田錦 生酛純米生原酒
ぐがげご
Mild mouthfeel. Moderate sweetness. Slightly acidic. Soft water. And umami at the end.
Japanese>English
Ten'on春の月 微発泡 純米吟醸 にごり生原酒
ぐがげご
Soft mouthfeel like white sake. The light acidity, perhaps due to the carbonation, is pleasant.
Japanese>English
じゅんさん
Kitajima KAN TOAD - Shimotsuki Ver.
Yamadanishiki, additive-free yeast, pure rice sake
The last of the hot sake, KANGAERU, is a yeast additive-free version of YAMADA NISHIKI.
Dry hot sake is delicious.
Ingredients : Rice(domestic), Rice malt(domestic)
Rice type used: Yamadanishiki
Rice Polishing Ratio：55
Sake meter rating: +5.5
Acidity: 1.8
Yeast used: No yeast added
Alcohol percentage: 17
Chabujyoji
Japanese>English