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SadakitchAlways good to drink, never betraying you. SadakitchThis is the last one for Wu, who has been a great help to us for the past seven years. SadakitchIt has been quite a while since I had it. This time, the sweetness comes before the sourness. The taste is rich and delicious. SadakitchNext is fire-roasted. It's mellower than raw, but that's good. SadakitchIn terms of rice polishing ratio, it is Jungin (55%). The aroma is not as strong as usual, but it is fresh and delicious. Hana Ippu is a must-try. SadakitchOne year aged, Hachitan Nishiki Ver. Unlike Yamadanishiki, it is refreshing at room temperature and has a weak koji aroma when heated. Unlike Yamadanishiki, it has a sweet taste. It neutralizes the salty taste of the food. This sake is delicious, including Yamadanishiki Ver. SadakitchAged one year. At room temperature and hot sake. At room temperature, it has the gentle sweetness of Yamadanishiki, but when heated, the sweetness disappears and the acidity comes out. The aroma of koji (malted rice) is interesting when heated. It is a soft and gentle sake both at room temperature and hot sake. SadakitchA good accompaniment for Hinadori chicken. The sharp taste of Omachi helps the fat of the bird to be washed away. SadakitchGood sweetness with a hint of bitterness. The lingering aroma is pleasant. SadakitchFirst from this guy in a long time. He is gentle and not habitual. SadakitchTastes like white wine made with white malted rice. A sake suitable for this time of year. SadakitchA liquor made for pork dishes. It certainly does not lose to pork oil. Good warmed up. SadakitchI drank it cold, but it must be good warmed up. SadakitchCompared drinking at 45°C, 55°C, and 65°C. For me, 55°C is the best! SadakitchIf it's Seisen River, it's dry. It's good. RecommendedContentsSectionView.title