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たけさんAfter my accident with CEL24, I was quite concerned about the fact that it was a slightly cloudy, slightly sparkling wine, but the owner, whom I love, recommended it to me and it is delicious.
Not too cloudy, not too clear, a light cloudy color that goes well with food.
It also has a nice clean and crisp aftertaste, as is typical of Kochi sake.
It's not really a sashimi dish, but it would be good with tofu paste or stewed suji.
Oh, it would be perfect with saikyo-yaki! たけさんHere it comes! The divine CEL24!
Fruity yeast is an unavoidable traffic accident when drinking Kochi sake.
People who like it may like it, but I really don't like it.
Whether it's Kurei or Toyonou Ume, they all taste the same.
It's so sweet and fragrant, I'm like a drag queen passing for a cabaret girl.
I can drink half a bottle as an aperitif, but if I encounter it during a meal, I start staring at the menu, wondering how I should handle it. たけさんThe slightly sweet, robust flavor can be enjoyed for a long time, with a crisp dryness that comes toward the end, as is typical of Kochi sake.
Although it is a junmai ginjo, the ginjo aroma is elegant and not overpowering.
It is a safe, royal Kochi sake.
It is easy to pair with sashimi, grilled dishes, simmered dishes, and everything else, and is delicious on its own as well.
I think it is a famous sake, but there are not many places where you can drink it. たけさんIt is tangier than the previous drunken whale, but not as dry, a little sweeter than the previous drunken whale, and a very tasty sake that seems to be more generally accepted than the previous drunken whale.
If the drunken whale from earlier was the base camp, this one would be described as "common," but both are delicious!
I used to not like summer sake because it was too thin and unreliable and I didn't feel like drinking it, but from today I like it. たけさんIt's delicious.
It is not dry, perhaps because it is a summer sake, but it has a refreshing feeling that is just right for drinking in the heat of the summer, but still has a strong umami flavor at the bottom, like drinking a chilled Kyoto-style dashi soup stock.
It's not what I expected from a drunken whale, but it's a new perspective, and it's a good base camp for summer sake. たけさんIt is light and cloudy, with a rough, muddy feel on the tongue, but there is almost no muddiness in the taste, and the concentrated umami flavor has become cloudy.
There is no spiciness that bothers me, and if you drank it blind, you wouldn't think it was a Kochi sake.
I think this is a rare and unexpected taste.
It is delicious! たけさんI drink a lot of sake from Kochi, but I had no memory of having had another one.
I thought it was a simple dry sake, but this one hit the nail on the head with its mild umami taste.
It is similar to Kaygetsu Gin no Yume, and the spiciness does not bother me! たけさんCurious as to what a light nigori from Kochi really tastes like, I asked for it and was pleasantly surprised!
The ogori taste is only a little bit, and I felt like they left some ogori to increase the umami.
It is not dry, so I don't think it would be good for sashimi, but it is perfect for doteyaki and other miso-based dishes! たけさんIt is tangy and dry like Kochi, but it also has a delicious flavor and a slightly gorgeous aroma, so it might be a hit with the ladies.
I think it goes best with sashimi, but it would also be good with yakitori salt and grilled fish. RecommendedContentsSectionView.title
