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たけさんI had an image of Katanozakura as a solid umami sake that never wavers, but this was unexpected!
It is a mineral water that makes you want to sip it in the hot summer months.
It has a good umami taste, so it is good as a food sake. たけさんSlightly sweet and umami.
It is indeed a Shiga sake with a rich umami flavor without much bitterness or pungency.
Perhaps because it is unfiltered, it has a slightly rough texture on the tongue, and it is really good to be able to enjoy the lingering taste of sake on the tongue for a long time.
Shiga sake is really good. たけさんIt is gorgeous but not too flashy, with a slightly sour umami flavor, but it finishes crisp and clean without being dull.
It is not so much spicy as super-hot, but rather umami-guchi with just enough to tighten up the finish.
It does not have the sukittiness typical of Saga sake, but it is well-balanced and easy to drink. たけさんThe taste is fresh and typical of the northern part of Kyushu.
I think it tastes best when it is cooled down to a crisp. たけさんAfter a moment of silence, it starts with a slight bitterness, followed by a gradual umami taste, and finishes with a hard-edged aroma and astringency.
There is absolutely no flirtatiousness, and the sake is as heroic as the name "Mashirao" suggests.
There are no elements to make girls like it at all.
There are no new elements, nothing classic or radical, and each element is not rare, but I was impressed by the way the existing parts were combined to create such a one-of-a-kind sake.
It is a masterpiece that shows the creator's extraordinary spirit. たけさんLow-alcoholic sake, which is very popular nowadays.
I didn't like my first low alcohol drink with water, but this one has a good balance of umami and acidity, just like Yamaguchi sake, and you can really taste the deliciousness of sake.
It has a lightness that is slightly different from that of summer sake, which makes it easy to drink and enjoy.
I'd prefer it not to be low-alcohol, but sometimes this kind of low-alcohol sake is possible. MStable taste. This also goes well with tuna brain. MSweet and tender. Goes well with tuna. たけさんIt starts out mild and mildly umami, then becomes tense in the middle, and finishes dry and crisp.
It is rare to have such a spicy aftertaste with a mild umami taste.
It is a well-made food sake that is surprising at the end, but has no peculiarities and can be drunk with ease. 
たけさんIt says "Dry" on the jacket, but it's not dry, it's more like a sophisticated, clean, and crisp sake.
By "modern" I don't mean "flirtatious" or "perfumed", but rather "stripped down to the bare essentials".
Like Nanao, not Yuuchami.
It has umami and spiciness, but not too much, and you have to look for the bitterness and astringency, but it keeps the taste tight so that it doesn't become dull.
I wonder if this is a coincidence or if they are aiming for it.
If it's a deliberate effort, I think it's a very precise technique.
I don't know. ジェイ&ノビィHi, Takesan 😃.
Dry sake 🍶 for sashimi, right? I've only had two bottles of Tsuneyama, but both were very tasty 😋.
I've heard it was originally super spicy, so it must have changed with the times 😌.
I don't know 😆. TermatHello Takesan🌞 Glad you enjoyed drinking Tsuneyama! It seems that when the current brewery toji was replaced, he invested in technology to refine it while keeping the original goodness (like micro-bubble rice washing). In other words, they are aiming 😎. たけさんThe refreshingness typical of summer sake and the umami flavor typical of Kurumasaka are in perfect harmony, and I would like to call it mildly refreshing and umakuchi.
I used to have the impression that summer sake was too light and not very drinkable, but this is wonderful.
It has just the right amount of umami, acidity to support the base, and just enough spiciness to tighten the flavor, but not too much.
This is the kind of summer sake that I welcome. たけさんIt is a low-alcohol summer sake from Iwaki Kotobuki, and as the name suggests, it is light and refreshing, with a mild flavor that makes it very easy to drink.
It's easy to drink, but it lacks the feeling of being watered down, or the strength of a drink.
I heard it's popular these days, but I prefer "furu-aru" or "koi-aru" to "lowaru". たけさんSlightly sweet and mildly umami.
There is almost no pungency, and it is mild throughout.
I think it could have a little more character, but it's still very tasty.
I don't know why they put a strange subtitle on it, but I don't know if it's the current style, marketing, or just throwing it to AI.
I don't know if this is the current style, marketing, or throwing it all on AI. It's delicious, but I don't like the name for this sake, which has neither a Shinbashi nor a salaryman feel to it.
I wish the name represented the body. たけさんI ordered it without thinking because it said "Miyamanishiki" on the menu, but it turned out to be Takachiyo.
As you can imagine from the names "Takachiyo" and "Miyamanishiki," it is what is commonly called "fruity.
But it's not that showy, so it can still be paired with food.
Well, I wouldn't drink it willingly, but it's good to have it once in a while. たけさんYamasan Masamune, which I am not familiar with.
I ordered it with no hint that it was a sake from Shimane.
I thought this would be the usual Tekkamen, but the mild umami was unexpected.
The contrasting, strong pungent spiciness that lasts from beginning to end is a new sensation.
I guess you could call it "super spicy, mildly umami.
It is delicious in its own way.
It seems to go well with various dishes from sashimi to rich simmered dishes. たけさんIt is very mild in the mouth with a gentle flavor.
No frizz, no insistence.
She's a nice girl, but she needs to work a little harder.
I don't dislike her and I support her. たけさんThe jacket is extremely unsettling, but it does not have a modern feel, and the orization is moderate, with a clean orization that is typical of Fukuoka.
It has a mild umami flavor and can be served as a food sake.
No, rather, it is more likely to be enjoyed with food than as a stand-alone sake, as it complements each other and is delicious.
However, it is not so good that it surpasses others. It is tasty, though. たけさんThe spiciness is unique in that it is not spicy, but rather slightly carbonated and gentle.
The spiciness is not spicy, but rather a gentle, slightly carbonated spiciness that is unique.
It sounds like a Zen question, but you'll understand when you drink it!
The taste itself is well-made and mildly umami, but this change in taste is unique.
It is delicious. たけさんWhen you hear the word "dry" in the name of "Gohyakumangoku", you might think it is super dry and tasteless, but it is not at all. It has a moderate and beautiful umami, and if you say it is spicy, it is only to tighten up the taste.
I don't remember drinking much Tsuneyama, but I didn't know it was such a delicious sake.
It is an impeccable sake that can be enjoyed on its own or as an in-between-dinner drink.
I would like to buy it if I see it at a liquor store. ジェイ&ノビィGood morning, Takesan 😃.
Tsuneyama-san! We had our first drink a while ago 😋 and were surprised at how good it was ‼️ Indeed, if you see it, you'll want to buy it! たけさんIt does not have the glamour of today's style, but has a refined and clean taste that makes you want to call it neo-classical, even though it has an old-fashioned flavor with a solid sense of dashi supporting the base.
It is not so spicy as to be ultra-hot, but has a lingering dryness that lingers for a long time, which is also good.
It is delicious on its own, and can be used with everything from sashimi to simmered dishes.
It's so seamless that it makes me feel uneasy, like Aya Matsuura's perfect sake.
It is not often seen, but I would definitely like to drink it again. RecommendedContentsSectionView.title
