Ingredients : Yamadanishiki produced in Hagi, Yamaguchi
Rice Polishing Ratio : 55
Alcohol content : 17
I wanted to try this brand, so I went for it!
The aroma is sweet and sour like grapes, the water is soft and pleasant to drink, and even though it is unfiltered raw sake, it is not too sweet or too spicy, but rather tangy and pleasant. It gives the impression of a white wine. The subtle sweetness is pleasant, and the dryness is wonderful. This was a glimpse of Yamaguchi's true spirit, which is not limited to otters.
I have an image of cherry blossoms in Raifuku at this time of the year, but the one at Hasegawa Sake Brewery was especially beautiful, so I picked it up without a second thought 🌸.
It was so fresh it was almost like grape juice. It took about 10 minutes to vent the gas, but I could feel that it was really alive.
Once you open the bottle, you can't close it, so I recommend drinking it with more than one person.
It is a good sake and definitely tasty, but the so-called "Sengoku-like" taste is a little bit suppressed.
Tenbi's Momoten🍑, absolutely delicious stuff 😋.
I drink it every year around this time!
It's a round, fruity sake with a slight ooziness 🍶 Negitoro, freshly made tofu, and Odawara satsuma-age,
and Odawara's satsuma-age!
Good evening, Harry!
Momoten, I got mine and started drinking it yesterday 🎵.
Of course I'll be drinking it today too 😁✨.
It was my first time to try Momoten and it is as delicious as the rumors say 😋.
Good evening, ma-ki-chan!
Momoten🍑 is delicious!
Although there is no longer a female master brewer, the taste is still the same.
But the taste is just as good as ever 😋, so
I buy it whenever I see a bottle 😅
5.0
Is it the spring sake of Tasake?
I chose it without a second thought. Gentleness and sweetness.
Hana Moi is a crossbreed of Yamadanishiki and Hana Fukiyo.
It is a crossbreed of Yamada-Nishiki and Hana-Moi.
Maybe I just didn't know, but Sentori is limited to the summer, fall, and winter seasons, but has there ever been a spring version? I thought I had never seen it before, so I bought it.
It has a peach, pear, or melon-like aroma, and a refreshing spring-like mouthfeel, but it also has a slight cloudy, thickened feel.
It has the image of a modern Sengoku lightly nigori (light nigori), and I think that's why it's so good.
I want to drink it while viewing cherry blossoms. I have hay fever, so it's hard for me to go cherry blossom viewing.
It is Beni Kikyo Jun Daigin by Kamo Nishiki!
Polishing ratio 50%, light alc. 13 degrees.
There is no mistake that it is a packaged sake, with a delicious sweetness.
Delicious 😋.
It is served with bonito tataki, yaki-sale, chilled tofu, etc.
Apparently Gatto Libero means "stray cat.
A bottle of nineteen nooby-noby.
Very fruity and easy to drink.
Kashou used to drink a lot of Nineteen.
I heard she's been skipping it lately.
I wonder if she's still drinking?
Omachi salt musubi🍙.
Not sake, but I was able to buy rice balls made of sake rice that are always sold out at Hasegawa Sake Shop in Gransta, Tokyo Station: ☺️
The rice grains are still large! The rice had a firm sweetness and flavor, and was sticky but not sticky.
The first impression is sweet. But the sweetness is not the sweetness of the modern group, it is more like a classic type of sweet sake. There is no fruity feeling. I understand that it is a raw sake, so it has a strong flavor, but the taste does not seem to have much depth.
Four Seasons at Hirasen
I don't think it has anything to do with a famous hotel.
I don't think it has anything to do with a famous hotel, but it's a very elegant spring-like bottle.
It's a slightly cloudy, round and tasty brew.
It is very easy to drink!
It is served with meat and potatoes, yuba sashimi, salted fish
eat with meat and potatoes, yuba sashimi, negitoro, natto koji, etc.
It has a fresh and lush fruity aroma, a full flavor, and a well-balanced taste with a hint of sweetness that is only possible with light nigori. It is a limited edition sake that can only be enjoyed during this season.
I am a sucker for limited editions.
I tried it!
We are particular about sake brewing, growing from the rice,
Junmai-shu Daiginjo fermented gently at low temperature for a long time using in-house cultivated yeast
Sake rice: 100% Yamadanishiki
Enjoy the harmony of tropical fruit aroma, umami, acidity, and astringency! The company says.
I haven't reached the point of enjoying the harmony yet!
I'll work on it! LOL!
