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たけさんIt has a mild umami taste, but it has a profound flavor.
There is nothing flamboyant about it, and I think it was made with the sole purpose of making a delicious sake.
It can be paired with any dish, but I like to pair it with gently seasoned obanzai.
This is delicious. たけさんTochigi is often associated with a strong, umami taste, but this wine has a mild umami taste and a mellowness that makes you think it is an aji-agari, which is truly autumnal.
The only features are the naming and the label, but if it tastes good, it doesn't need any features.
It is an excellent food sake that goes well with a wide range of dishes from sashimi to simmered dishes. たけさんIt is a new sake with alsode, so the vigor of the new sake is suppressed by the alsode, and the lack of clarity of the alsode is compensated for by the vigor of the new sake, making up for each other's weaknesses.
It doesn't have the feeling of being a sake with alcohol added or new sake, so it's not for those who are looking for that, but it's a top-quality sake, so it seems cheap, and I'd love to buy it if it were sold at a liquor store.
I wonder where they sell it? たけさんMimurosugi is the first of the balanced Nara sake brands.
It was hard to imagine what kind of finish it would have with its special junmai sake, dry taste, and dewy leaf style, but when I tried it, I found that it had a nice acidity but not so much that it was assertive, a good flavor but not thick, and a slight fizziness that made me think it was sake with soda. It has a slight fizziness, making me think it might be sake with soda.
Well, it is not bad, but I don't want this. たけさんThere is a slight ginjo aroma, but it does not interfere with the food.
It is slightly sweet, but again, not too much, but just the right amount.
It is a modern sake made into a food sake.
It must have been delicately, exquisitely, and carefully made.
I prefer the sake I usually drink, but the fact that they have come out with a sake that is not all "fruity, juicy, like wine" makes me think of the further development of sake in the future. I don't know. たけさんThe crispness of the honjozo-like flavor gives it a freshness that is not unpleasant, and the slightly spicy dryness at the end tightens the taste, making it a model of the "light" type of sake.
I prefer mild umakuchi to tanrei, but sometimes I like this kind of taste.
It goes well with takobutsuri. たけさんIt is called AKI SAKE, but it does not seem to be hiyaoroshi...?
It has a very slight effervescence, and the flavor is fresh and lively rather than mellow and deep.
It has more sweetness than umami, so it is better to drink it lightly as an aperitif than as a mid-meal drink.
The first time I drank Kanbongubai, I really liked it because it was mildly umami, and I try to drink it whenever I see it, but every time I drink it, I always feel something different...
This time is no different... たけさんSlightly sweet, not unpleasantly honjozo-like, but not as tasty as junmai.
It is not bad, but for the same price, I would drink the Ikezuki. たけさんIt has a mild, yet strong umami flavor that is uncharacteristic of Shimane sake, and has no strange peculiarities, making it a perfect match.
It is similar to Kaygetsu, but the aftertaste is not spicy and fades away quickly, giving the impression of being more gentle.
If you drink it blind, you would never think it was made in Shimane, and for better or worse, it is a very un-Shimane-like sake.
It is really delicious. たけさんSweet! Sugar water! Above! たけさんOmachi and Kaiun.
At first glance, it seems to be a contradiction, but when you drink it, you will find that Kaiun's mild and delicious taste is not blurred, but Omachi is definitely there.
Kaiun is rolling the Omachi well.
It's delicious. たけさんI know the name, but I don't remember drinking it.
As the name "Kura Ryomi" implies, it tastes refreshingly cool and is made exclusively for summer.
It has none of the unpleasantness of the honjozo, and I wonder if it is soaked in alcohol to give it a refreshing taste rather than a sharpness.
Well, as someone who doesn't seek a refreshing taste in sake, I would drink this sake with a glass of shochu or beer. たけさんMm! It is exquisite!
It is just like a sake made by Kaiun in Omachi.
Kaiun takes the lead, and the moment you put it in your mouth, it is a slightly spicy, mildly umami sake, but the scent of Omachi comes in later.
It is true that the usual Kaiun is fine, but it would be nice to have an extra version like this. たけさんIt is a little spicy with a sweet umami taste.
I had an image of Tadashi as being sweeter, but this is just the right amount of sweet and umami.
The sweet-savory aftertaste is very good, and the spiciness is just right to finish it off.
This is delicious. たけさんHuh? That's spicy. And it's a little short...
It says "junmai dry" on the label, but I can't taste the robust umami that is typical of Chiyomusubi.
It's just plain tasty, but I'd be happy with another sake.
I'm glad I drank it before buying a bottle.
I guess I'll have to go with strong for Chiyomusubi! たけさんIt's a super-hot raw sake from the reliable company, Takarazurugi.
I can't imagine what it's like, but I tried it anyway.
It has a raw feeling, but it's not too much, and it still has a graceful quality. It doesn't have any super-hotness.
Well, I can't deny that it's a little bit neither.
After all, the depth of hiyaoroshi is better suited for an honors student from Hiroshima, Yamaguchi, than the sparkling sensation. たけさんHayaseura.
I used to not like this sake because I thought it tasted weak, but it was recommended to me at one of my favorite standing bars, and it was so good that I started drinking it whenever I felt like it.
I don't have full trust in sake like Okura, Wataya, Mimuro Sugi, or Chiyomusubi, and although it is a bit expensive, I had a rather good impression of it, but this slightly cloudy sake is not so good.
It has little umami and a thin taste, and the aftertaste is only a little spicy without leaving any umami.
I can't think of a good occasion to drink this sake. たけさんThis is new to me, but it's a new sensation.
It is fresh and a little tangy because it is fresh, but it is not sweet, and the aroma is not too strong.
It's not a food sake, but the umami flavor is too refreshing, and the tingling sensation that lingers after drinking makes me think it's like sake with carbonated water.
This is a sake for the right person.
Maybe it would go well with ponzu (citrus juice with grated onion)? I don't know.
If I were asked if I would drink it the next time I see it, I wouldn't. たけさんThe other day, I finally learned the difference between "Raifuku" and "Kaiun".
In contrast to the jacket, the taste is a bit strong and mildly umami, and it goes really well with sashimi.
The Oyamanishiki I drank the other day had a similar taste, so maybe it is a Kintaro candy in a good sense.
If I see it again, I will definitely drink it. RecommendedContentsSectionView.title
