じょー
Great for daytime drinking.
Soft mouthfeel with a slight tightening at the end.
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Ogiyumi
Yogurt aroma.
A pleasant feeling of acidity. The aftertaste spreads lightly.
With lightly seared nodokoro.
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Ogiyumi
hanging and squeezing
The aroma of cooked rice. Firm mouthfeel typical of unfiltered unpasteurized sake. Concentrated flavor and acidity. You can't lose even with shrimp wata.
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Ogiyumi
Feel the lingering taste of Oma's tuna.
The flavor that hits you with a bang the moment you put it in your mouth.
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Ogiyumi
You can feel the cleanliness and flavor of the water. It is a top quality dish that passes quickly through your mouth. It is served with white sea robin which has a strong flavor.
Japanese>English
Ogiyumi
Refreshing aroma of rice. The aftertaste of ginjo can be smelled in the back in the acidity and umami. The aftertaste is refreshing.
Japanese>English
Ogiyumi
It has a crisp, refreshing taste and is perfect for sipping. Serve with sashimi.
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Ogiyumi
Tedorigawa main stream
A good young man from Ishikawa
After a clean and beautiful mouthfeel, the flavor is strong at the throat. It has a gentle aroma like honey.
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Ogiyumi
It has the firmness and acidity of unpasteurized sake.
It is made with kuratsuki yeast. The rice is naturally grown.
It must be hard to make. You can feel the power of nature.
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