Timeline
南十字輝6/10
Domaine Akishika.
It is said to be a sake made from Omachi produced in a rice field called Kamimura-Omachi.
And they say it is aged, so the price is quite expensive.
It had a robust flavor and mellow taste.
The bitterness that comes in the latter half of the sake was also enjoyable.
I had no idea that such a sake was available here. 南十字輝7/10
Wasn't this a good sake from Daishichi?
I didn't know they had this kind of stuff here.
It is a Junmai Daiginjo-style sake made from Yamada-Nishiki, and it is also made with a raw yeast yeast.
It is also a very labor-intensive sake with flat rice polishing.
It has a strong umami and acidity with fruity nuances, giving it a very prestigious taste.
It also has a slightly dry taste, so it is easy to match with fish.
It is easy to drink. It is a good sake. 南十字輝7/10
Kameizumi is known for its Kochi yeast.
This sake changes the image of Kochi Prefecture.
It is a very gentle drink, with a setting of 14 degrees in the original sake.
It has a firm green apple type aroma with a refreshing aftertaste.
It is sweet but also has a sourness that makes it easy to drink.
It has already become a standard brand. 南十字輝7/10
Don't mind the disturbing object in the background.
This is a junmai ginjo sake from Tenpyo. I think it is Yamadanishiki.
This junmai ginjo spec is consistently delicious.
It is fruity and juicy, with a milkiness to it.
I think it is an excellent sake that can be enjoyed as a food sake in a wide range of dishes. ポンちゃんHi, Minami-Jujiteru 🐦.
I went back and I wouldn't have known if you hadn't told me 😆 This is such a great selection of sake in a restaurant of this taste and a godsend😳Maybe the owner is a sake lover 😊. 南十字輝Ponchyan, sorry for the super late reply 🥺The owner is a sake lover and we go to the same liquor store: ☺️ and the prices are even for rare sake, so I wonder if it's ok 😅. RecommendedContentsSectionView.title
