Yukkie
It's still delicious, Tamasakura.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
Yukkie
Bentenmusume at a gyoza restaurant. It goes well with motsu-nimono and sui-gyoza.
Japanese>English
Yukkie
A hybrid of special junmai and junmai daiginjo. The umami expands and the sharpness increases with age.
Japanese>English
Yukkie
Habit-free, perfect for a mealtime drink.
Japanese>English
Yukkie
Heated Kikuhime. It was as good as it should be.
Japanese>English
Yukkie
The umami of Omachi combined with the acidity of the sake yeast makes it easy to drink and delicious.
Japanese>English
Yukkie
The third daughter made from Gohyaku-mangoku grapes grown in Wakasakura-machi. It is sharp and delicious.
Japanese>English
Yukkie
The Yamada-Nishiki
Japanese>English
Yukkie
After all, Omachi sake is delicious!
Japanese>English
Yukkie
The acidity of the sake yeast stains
Japanese>English
Yukkie
The taste of heated sake doubles as the weather gets colder. It's dry, but has a strong umami flavor that goes very well with meals.
Japanese>English
Yukkie
First time in a long time to drink heated Takekutsuru. The sweetness and umami of the rice is softly felt.
Japanese>English
Yukkie
I drank the first Tsuki no I in a long time at room temperature. The soft flavor of rice soaks in.
Japanese>English
Yukkie
After eating Chinese oden, you want heated sake. If there is Hiokizakura, there is no other choice but to drink it. This strong 65% polished rice sake is a perfect match for the darker oden.
Japanese>English
Yukkie
The gorgeous ginjo aroma matched the rich flavor and aroma of the NMZ100 gyoza, and it was superb! I could see a new world of dumplings and sake.
Japanese>English