URUさけ｜生酛好き🌾
Raw rice (production): Hachimanjin 100%
Yeast.
Refined rice amalgamation(%): 55
alc(degree): 16
Japanese alcoholic degree.
Acidity.
Chinese>English
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URUさけ｜生酛好き🌾
Raw rice (production area): 5 million stones 100%
Yeast.
Refined rice pedigree(%): 50
alc(degree): 16
Japanese alcoholic degree: 0
Acidity：
Chinese>English
URUさけ｜生酛好き🌾
Rice (Origin): 80% Ryu no Oshitago (Yamagata Prefecture)
Yeast: Kyokai No. 10 (Ogawa yeast)
Rice polishing ratio (%): 50
Alc(degree): 15
Sake degree: 0
Acidity: 1.2
Japanese>English
taibaso
Sweet. Good.
Japanese>English
taibaso
Closer to the 14s.
Japanese>English
Kameizumi純米大吟醸 山田錦
Nabeshimanew moon
taibaso
隙がない
ryori616
The taste is rich. It smelled like shiso, not fruit.
Japanese>English
ryori616
The initial aroma is sweet, reminiscent of bananas. When you put it in your mouth, you can feel the fruity taste for a moment, but the aftertaste is unexpectedly dry. The carbonation is strong.
Japanese>English
ryori616
Flower chill. It has an apple-like ginjo aroma and a sharpness. The closer it gets to room temperature, the more the corners come off and the fuller it feels. Personally, I like it at room temperature.
Japanese>English
Miki
Tatenogawa Junmai Daiginjo Seiryu
A reminder of 2016
Well, what a beautiful sake, is my impression.
Japanese>English
Miki
Saku Prototype-G Naokumi Junmai Unfiltered Original Sake
A reminder of 2016
A memory that made me squeamish because it had such a name in Saku. It's also impressive that it's a bit schmoozy.
Japanese>English
Miki
Mansaku no Hana Junmai Ginjo
A reminder of 2016
It's a little different from the current Kame label.
Japanese>English
Miki
Toyo Bijin Ippo -IPPO - Directly Pumped Raw Junmai Daiginjo
Memorandum of 2016
Japanese>English
Miki
Yamagata Masamune Old Sake - Blend of the Year of the Deer
Memorandum of 2016
Japanese>English
Miki
Kozaemon Junmai Ginjo Bizen Omachi
Memorandum of 2016
Japanese>English