Takeshi Kubojima
Sake with a little sweetness, typical of Kyushu. Delicious.
Japanese>English
Lisa
It has a sweet aftertaste, but it's also refreshing and goes well with the tuna.
Japanese>English
中トロ｜生酛好き🌾
Raw rice (production area): 5 million koku (produced in Fukui prefecture) 100%
Yeast.
Refined rice fermentation(%)：55
alc(degree)：18
Japaneseness： +5
Acidity：
Chinese>English
中トロ｜生酛好き🌾
Raw rice (production area): Hana-buki Snow
Yeast.
Refined rice 歩合(%): 60
alc(degree): 14
Japanese alcoholic degree.
Acidity.
Chinese>English
hawaii_kai
It had a nice rice flavor and aroma that went well with fish-based Japanese dishes. This is what I'll be having tonight.
Japanese>English
hawaii_kai
Although it is labeled as a very dry wine, I found it to be rather mellow, probably due to the food I was having with it.
The aroma was subdued. It tasted like a very tasty sake for a meal.
Japanese>English
hawaii_kai
Whenever I drink Ishizuchi, it reminds me of the Niyodo River, a clear stream in the Shikoku Mountains that I visited once.
I've never seen the label on this one before, but it says "original".
I don't know if there is a subtle difference between the two 😅, but again, the taste is as clear and delicious as I imagined it would be.
Japanese>English
matsu
精米歩合60%
山廃の重さ。割と飲みやすい
matsu
精米歩合50%
美味しい
matsu
60%
すっきり。単独より料理と。蟹味噌と合った
matsu
精米歩合65% 五百万石
ちょっと強いが、後口はすっきり