KAWA
A little watery.
Japanese>English
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KAWA
quite a foam
Japanese>English
KAWA
さっぱり
KAWA
At the Ox and Tiger
Firmly dry
Japanese>English
Ｓたっく
Memorandum: A Look Back at the Past
Sake rice Yamadanishiki
Polishing ratio 65
Japanese>English
Ｓたっく
Memorandum: A Look Back at the Past
Sake rice Gohyakumangoku
Rice polishing ratio 60
Japanese>English
盛典特別純米生原酒
Ｓたっく
Memorandum: A Look Back at the Past
Sake rice Gohyakumangoku
Rice polishing ratio 60
Japanese>English
Ｓたっく
Memorandum Looking back at the past
Sake rice Unknown
Polishing ratio 65
Japanese>English
KAWA
丑寅
KAWA
Ura-namba Ushi-tora
Japanese>English
たけさん
The aroma is a little floral for a Kochi sake, but that's Kochi sake for you.
The aroma quickly fades away, leaving behind a mild umami and a spiciness that is not too much, making it a refined Kochi sake.
Perfect with sashimi and boiled vegetables.
It is delicious.
Japanese>English
鬼熊純米吟醸 春しぼり 無濾過無加水生原酒 五百万石
たけさん
This is Nara's unfiltered, unpasteurized sake!
It is so umami-guchi that one is surprised that it is possible to make such a strong flavorful sake with Gohyakumangoku (five hundred million stone).
Dry sake and ginjo sake are also good, but they are both umami-guchi.
The aftertaste is also enjoyable for a long time.
The first time you put it in your mouth, it smells like sakekasu (sake lees), which is a little strange, but it is just like Nara sake.
It's delicious!
Though the sake is a bit too much when paired with sashimi.
Japanese>English
yas
丑寅
yas
丑寅
yas
丑寅
yas
丑寅
たけさん
Delicious!
The umami, sourness, and sweetness come with a bang, and surprisingly, everyone leaves after the first round, leaving only a slight spiciness in the aftertaste.
It tastes like a model of umami-guchi.
The acidity is strong for a Shiga sake.
I don't think it goes well with sashimi, but I think it can be served by itself or with a wide range of simmered and grilled dishes.
I just don't know where to go to drink it 😂.
Japanese>English