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.
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バリ3367
A jungin sake from Sakekomachi, rather sweet but with a robust rice flavor. ❗️
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バリ3367
2024 Zodiac Label Dragon😱Almost a year old and still fresh in aroma and taste. It's refreshing in the Tamitsu. ‼️
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バリ3367
Firebird is always sweet and sour 👍.
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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.
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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.
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バリ3367
The aroma is further refined by the addition of alcohol. It must be delicious 😋.
It's a really beautiful sake â
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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.
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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!
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バリ3367
Elegant aroma, clear and tasty
Dry, with a clean cut.
〜According to the brewer
The rice washing process and steaming process have been brushed up in detail, and the koji making process has been made more stable by improving the room.
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バリ3367
The gasiness, acidity, and alcohol give it a more crisp, super-dry taste.
Light and refreshing on the palate.
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バリ3367
Citrus like apple and orange, typical of Nagano D yeast.
Refreshingly astringent acidity and gassiness, but still clean and crisp.
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バリ3367
Gentle, typical of Miyamanishiki. It has a gorgeous aroma, and while it has the umami of rice, it is dry and sharp.
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バリ3367
Made from Kyoto Gohyakumangoku
When the bottle is opened, the gas is released and the refreshing aroma spreads in the mouth.
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バリ3367
Fresh raw sake, I like the gasiness of the freshly opened bottle.
It has a refreshing fruit acid aroma with a rice flavor!
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バリ3367
Fruity ginjo aroma, slightly sweet and fruity, but with a full, robust flavor.
There is a sourness peculiar to fire-aged sake.
No outliers in the production
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バリ3367
It has a mild, sweet ginjo aroma typical of No. 9 yeast, a light mouthfeel with a firm umami flavor, and a clean, crisp finish.
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バリ3367
It is labeled "super dry junmai +10" but I don't think it is that dry. Subdued ginjo aroma, clean rice flavor, sharp acidity, and good sharpness.
Japanese>English
バリ3367
Somewhat ginjo aroma, umami of rice, gentle throatfeel, crisp and refreshing dry taste.
Japanese>English