Timeline
インチキンIt has a fruity aroma and a strong sweetness at first, but the taste is robust and strong, with a lingering aftertaste that disappears quickly, so the sweetness does not linger and you do not get tired of drinking it.
It went very well with the sashimi of baby sardines and grated nameko mushrooms with daikon. tachio_kunThe sake is dry at the beginning but sweet on the back end. インチキンI look forward to this arabashiri every year.
The aroma is still moderate, but the flavor is robust, and it goes well with nettlesome snacks like cream cheese.
I paired it with liver sashimi and hatsu sashimi, and they went very well together. インチキンI happened to be able to purchase the last bottle and had it for a special occasion.
I am not a big fan of kijo-zake, but since it is sparkling, it tastes like champagne and has a slight aroma of rice, which is very Japanese.
When it gets to room temperature, it has a gorgeous aroma and a full-bodied? It is not sparkling, but it tastes like Champagne. It was gone in no time at all.
It went well with roast beef and was very tasty. インチキンIt is a dry, unfiltered, unpasteurized sake and has a clean taste without that sweetness and full flavor that is unique to Yokoyama.
The sweetness of the Sawan (herb) matches the sweetness of the sake very well. インチキンI buy this sake every year, and I can't go wrong with it.
The balance of aroma, taste, and aftertaste is very good, and it is very tasty both as a food sake and as a stand-alone sake.
I had it with fillet sashimi and yudofu (tofu) and it went very well with them. インチキンIt has a slight tanginess, a refreshing sweetness, and a rum-like flavor. The lingering aftertaste is also very good. The aroma, taste, and aftertaste are well balanced, and the sake is very well balanced, but not boring at the same time. インチキンThe recent Uguisu did not have a distinctive aroma of Uguisu, but this time, the aroma from the opening and lingering aftertaste was very strong.
The aroma at the beginning and at the end was strong, and the flavor in the middle was a little restrained. It was very tasty and went well with strong-flavored snacks. インチキンI bought this for warming sake, but it has a wider range of flavors than I expected.
I tried it at various temperatures with fillets and squid sashimi.
Cold - the rice bran aroma was a little strong. Cold - the rice bran aroma was a little strong and went well with the sashimi.
Lukewarm - The aroma of rice bran was gone and the sweetness increased, so we enjoyed it by itself rather than with the sashimi.
Hot - Again, the aroma of rice bran was present, but without the sweetness, and again, the sake went well with the sashimi.
When it was heated up to the highest temperature, the alcohol feeling seemed to disappear.
インチキンI always have a hard time deciding between this and Yukidama, but this time I decided to go with Omine.
It is a nigori sake with a slightly sweet taste, but the sweetness does not increase as the temperature rises. インチキンThe Yokoyama I have had so far is a fruity, sweet sake, but this one has the same flavor as the previous ones, but without the sweetness and with a fluffy aroma that is typical of Yokoyama.
It is a very tasty sake that goes well with just about anything. インチキンA classic sake. When cold, the aroma and sweetness of KANHOKUTO spread out, and when warmed up, the taste becomes more refreshing, with a touch of sweetness coming in at the end.
It tastes better hot or topped up than lukewarm, and goes well with strong flavored snacks.
インチキンIt has a strong aroma and flavor with a hint of sweetness, so it is easy to pair with anything and is a perfect food sake.
We paired it with horse sashimi and liver sashimi, and it went very well with them. Gangiノ弐 純米吟醸 無濾過生原酒特別純米原酒生酒無濾過 インチキンThe aroma is fruity, typical of GANKI.
The sweetness is slightly subdued, and it has a rich, unfiltered, raw, unfiltered sake flavor.
We had it with raw fillet sashimi, and it was very tasty with vinegared fish as well. インチキンThe aroma when the bottle is first opened is modest, and the balance between a little gas, umami, and a lingering aftertaste is very good, making it a perfect food wine that goes well with anything.
It was delicious with cream cheese.
tachio_kunYou all know Yonotori!
It's a kijo sake, so it's sweet, but it has a sour aftertaste, so it's not too harsh 😄.
I would like to buy it again if I ever come across it again 🤗. インチキンIt was a very tasty nigori sake with a slight bitterness, rich flavor, sweetness, and a lingering aftertaste that quickly disappeared, just like a dry shake.
Since it is a rich nigori sake, it goes well with creamy snacks such as gratin. tachio_kunSaku's hiyaoroshi
As one would expect from Saku, this is a very good wine.
インチキンIt has a fresh fruity aroma and lingering aftertaste that only Ganki can provide.
Although it is hiyaoroshi, it does not have a heavy feeling and is rather light, but it is not a summer sake, so we paired it with flatfish sashimi and it was very delicious. インチキンThis sake was introduced on TV as October 1 is Sake Day. The clerk introduced it to me and I immediately purchased it.
Is it really honjozo? It does not have a strong ginjo aroma, but it has a classic rich flavor. It was very delicious with the dashi broth. RecommendedContentsSectionView.title
