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akikoda3
Kamo Kanehide Tokubetsu Junmai 13 Genshu Rated 4.4 Rice type: Koji: Omachi, Kake: Hachitan Nishiki, Polishing ratio: Koji: 50, Kake: 60%, Alcoholic Beverage: 13%. This special junmai is designed to finish at 13% alcohol by volume. It has a pleasant gaseous sensation that is pleasantly tingling in the mouth, and can be enjoyed lightly as if it were wine. It has a rich sweetness and umami, accented by a crisp acidity, making it an excellent match for meat dishes. It goes in refreshingly, and from the middle, the subtle swelling of sweetness gives it a slightly white wine-like taste. Adult Ramune!
Japanese>English
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クカさん
It was served hot and cold. Aged sake? It had a sweetness and acidity that was quite different from the image of an aged sake, and it was delicious hot or cold.
Japanese>English
Kokken垂れ口 氷温熟成純米原酒生酒
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Uokusa (魚草)
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(カワダ調べ)
cocken Calm and mellow Classic The label is a gourd and a boar's mouth. Maybe the vermilion color is because it's for hot sake. It was founded in 1877 and named "Kokugen" after the many people who discussed the future of the country after the end of the Tokugawa Shogunate and the turn of the Meiji Era.
Japanese>English
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akikoda3
SHIMANTO "KAORU Rated 4.4-4.3 Alcohol: 15%, Rice: Kochi Prefecture (Niida rice Towanishiki), Rice malt: Kochi Prefecture CEL24, Rice polishing ratio: 50%, Sake meter rating: -12 A highly aromatic sake made with CEL24 and aromatic Towanishiki rice. It has a slightly strong aroma and a tight profile. Can be served on the rocks.
Japanese>English