Timeline
ばびIt's been a while since I've seen one of these.
He said it's okay to come.
I'll take a sip of the raw instrument.
It's clean, with a hint of sweetness.
It leaves a slight spicy taste and finishes.
It's a stable taste.
Alcohol content 14 degrees ばびFace to face with reopened familiarity.
A good kisser
Jr.'s Black beauty 29 -like a Beyonce
This is a bottle that was inspired by Keiko Kitagawa.
Sweet, beautiful and refined taste!
I'm thankful for drinking out because I can drink this kind of
I'm thankful for drinking out.
Alcohol content 16-17 degrees
Rice polishing ratio 29
Dewanosato (produced in Yamagata prefecture) ばびHmm, not bad, but not great?
The rice wine is always
I can drink it like water.
But today it's a little thin.
Rice polishing ratio 55%.
16% alcohol. ばびI had a weekday off.
I went out to eat ramen
But I can't drink in Tokyo
I came back to Yokohama
It's become a restaurant for young people
Well, as long as the shop doesn't go under
As long as there's room for me
I'm fine with that.
For a Hououmita, it's not too sweet.
It's a little dry.
But it's still good.
Omachi 100%.
Polishing ratio 55%.
16-17% alcohol by volume
ばびSlightly carbonated with bubbles on the glass.
A mixture of sweetness and bitterness
and bitterness.
It's pretty good. ばびThe future of sake that you were looking for is over.
It was a shame, but
But if I can drink unfiltered raw, it's okay.
It's so good
It becomes a hassle
It's so good! ばびJust in time!
Sour, refreshing, delicious.
It's enough for me.
I wonder if there's a place where we can drink Shisyu.
Marinated shishamo smelt
was also delicious! ばびBessho Chutori
There was a hidden sake called "Denshu".
But I like this one better... part 2
It's as smooth and sweet as ever.
It's a pain in the ass to describe.
It's so good... part 2 And
I think I like this one better than the previous one
It doesn't matter what grade it looks like, it feels good.
I guess it's the same as the 14yo's Honmaru.
Rice polishing ratio 60%.
Alcohol content 16 degrees ばびOmachi and Yamadanishiki Nakadori
There was a hidden sake called "Tasake".
I like this one better...
It's as smooth and sweet as ever.
It's a pain in the ass to describe.
It's so good!
82% Akaiwa Omachi, 18% Banshu Yamadanishiki
Rice polishing ratio 60%.
Alcohol content 15 degrees ばびA stable instrument
I still love it!
I love this clean and strong sweetness.
It disappears beautifully with little aftertaste.
Polishing: 60% Koji rice, 70% Kake rice
Alcohol content 16 degrees ばびSlightly sour mouthfeel
Leaves a softly sweet aroma
It disappears with a spicy touch.
Tojo Akitsu 29% polished Yamada Nishiki
Alcohol content 15 degrees ばびIf you look at the label.
Is this the liqueur that Raifuku put out?
But it's a classic sake
It didn't look like there was much left.
Just give me a coin.
(Sake is two coins.)
When I asked him to
He said it's a service.
I had it poured, and I was surprised at how much was there.
I'll give you one and enjoy it.
I appreciate the service, but...
I don't want my favorite restaurant to go out of business.
Raifuku's specialty is peachy sweetness.
It was a drink that you pulled off well.
Rice polishing rate 50%.
16% alcohol by volume.
Concept Worker's Selection
http://concept-workers.com/concept/ ばびShin Godzilla?
Sour and bitter.
90% milling ratio and minimal shaving
No additives are used to make the principle of sake brewing
The other day I drank a bottle of Shinsei's Nirvana Kame and
It seems to have a similar scent.
A little rice shaving.
It smells like burning.
Is it easy to get lucky?
Not my cup of tea.
An interesting drink to drink at least once
As a heavy snack and a mid-meal drink
Looks like it's a good fit. ばびNomorisuke in Yokohama Aso Building, where I always go
I heard on Twitter that it's in stock now.
Visit before it disappears.
Consistently delicious.
Clean, clean and sweet.
That's what it is now.
I need a vocabulary to properly describe a good drink.
Kake rice: Hachitan Nishiki (80%)
Koji rice: Yamadanishiki (20%)
Rice polishing rate 60%.
16% alcohol. ばびHappy Halloween!
Rich in wealth and inefficiency
A series of flat-polished "Ipponzume" rice from Uonuma
It's a bit of a muddle to look at.
Distinctive sweet aroma and taste
You can do it alone or with an alcoholic beverage.
16% alcohol by volume. ばびlimited edition
Takachiyo is personal.
It's a bit of a mixed bag.
When people say that Dewa Tsannan is in limited distribution, they mean
It makes me want to drink.
It was good, so it was the right thing to do
It goes in smoothly, but with a powerful sweetness.
No persistent lingering effects
If you see this, I'd like you to drink it.
Dewa Tsannan 100%
59% flat polished rice
16% alcohol.
Yeast: Church 1801
No. 18 yeast is a cross between Association No. 1601 and Association No. 9.
A strain of yeast selected for production.
Ester high-producing yeast and
By reducing the amount of isoamyl alcohol.
We are working to improve the flavor and
Yeast with low acid and amino acid production
Low acidity
It's my favorite source of sweetness.
16 yeast that makes more ethyl caproate.
A more advanced and popular yeast.
01 means foam-free yeast.
http://katidoki.com/products_tag/1801号酵母/
The barcode is a mismatch. ばびThe labels are beautiful.
It tastes sweet and is a favorite of mine.
It's a drink I want to support.
The shoebill wave
called a shoebox
A bird that belongs to the pelican family
A sweetness that is softly fragrant and lasts in the mouth.
It has a nice long lingering sweetness.
The bitterness comes in along the way, though.
The sweetness isn't overwhelming, so I liked it all the way through.
If you continue to see the nineteenth.
I think I'm going to drink aggressively. ばびI've always been interested in it, but
Actually, it's the first time I've seen Tsuchida.
I thought it was the bitter type from the articles and such.
It was surprisingly easy.
It had a sweet and sour taste, like drinking yogurt.
Slightly bitter and snappy.
This is easy to drink.
60% polished rice
15% alcohol
No additives other than those listed above
Tank lot TCDR1-A ばびI've been thinking about this one, but I've been avoiding it.
I finally tried it.
Super Tasty Drinking Yogurt
Why didn't I drink it before?
You can have a drink before or after every meal.
5% alcohol ばびK. The Art of Gin
50% polished rice
16% alcohol.
It's slippery and sweet coming in.
Go away once.
After some time.
Slightly bitter taste on the tongue.
Slowly lingering
Goes well with sashimi of salmon.
That's good for a midnight snack. RecommendedContentsSectionView.title
