kuritanpo
sushi
Tuna
Shrimp
Spring Onion
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
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kuritanpo
sushi
spring onion
Japanese>English
kuritanpo
寿司
帆立
kuritanpo
鰤しゃぶ
kuritanpo
鰤しゃぶ
kuritanpo
鰤しゃぶ
kuritanpo
Clam Shabu Shabu
Dry
Japanese>English
kuritanpo
sashimi (raw sliced fish, shellfish or crustaceans)
Octopus
white trevally
Japanese>English
バリ3367
This is the highest peak of the well-known Shimeharihari Tsuru brand.
It is the ultimate in luxury.
There is nothing left out in terms of aroma, taste, umami, sharpness, or lingering aroma.
Japanese>English
バリ3367
A jungin sake from Sakekomachi, rather sweet but with a robust rice flavor. ❗️
Japanese>English
バリ3367
2024 Zodiac Label Dragon😱Almost a year old and still fresh in aroma and taste. It's refreshing in the Tamitsu. ‼️
Japanese>English
バリ3367
Firebird is always sweet and sour 👍.
Japanese>English
バリ3367
It's the lowest spec of the No. 6's, however I like the R the best!
I think it balances the rice flavor nicely compared to the others.
Japanese>English
バリ3367
It has the same 35% polished rice as the Shizuku, and of course the aroma is gorgeous, just like the Kuroryu, and the taste is clean and dry, but the lingering aroma is elegant.
Japanese>English
バリ3367
The aroma is further refined by the addition of alcohol. It must be delicious 😋.
It's a really beautiful sake â
Japanese>English
バリ3367
Everyone loves it! It's a quintessential pin.
The fact that it was served at the end of the first course today means that it was a dessert sake. It was a light sake from the beginning, but then the last one came out as sweet as it could be, and well, that's what it was.
Japanese>English
バリ3367
Elegant aroma and delicious rice flavor. Clear and refreshing ginjo-shu.
I wanted to eat sea urchin.
Japanese>English
バリ3367
The more we drink at this place, the spicier and spicier it gets to our liking🤣.
It's dry with a bang! Excellent sharpness! Nice aroma of leftover rice: ❗️
~ According to the brewer
As per the definition of complete fermentation, fermentation proceeds until the sugar content of the unrefined sake is completely used up, and after top-fermentation, the sake is immediately ignited to make it super dry with zero sugar content!
Japanese>English