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AKABU琥珀 1800ml純米吟醸
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酒仙堂フジモリ
家飲み部
2
猫punchS〆M
😃I know it's later than the second time 💦 but here's my check-in for the first time last year when I received my first amber. The alcohol content is low at 13 degrees, and the juicy, gorgeous, fruity aroma is smooth and slides smoothly down the throat. It is very easy to drink, yet has a very good flavor and is very delicious. It goes well with food 🎵. Label: 🏷️ Difficulty: low😍. The labels are easy to peel off ♬soak them in hot water and peel off from the corners with a scraper👍 Where to buy: Sake Sendo Fujimori
Japanese>English
Bunraku純米吟醸無濾過
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3
マジコ
Cold. It looks a little like nigori sake. The label is stylish, and the owner says it is a brand made by passing down the sake brewing process to the younger generation. Easy to drink. A little sweet.
Japanese>English
Shichihon'yari純米 渡船77%精米純米
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4
こまこめ
Sake from Nagahama City, Shiga Prefecture Sake rice 🌾: 100% Watabune produced in Shiga Prefecture 👈. Rice polishing ratio: 77 Alcohol content: 15 Sake brewed with "Watafune", a fantastic rice that has been cultivated again, and filled with the charms of Shiga and Kohoku area. Drink well chilled when drinking outside. It also has a delicious flavor when served warm. The combination of warmed tofu and miso is a good combination that is easy on the stomach and full of flavor. [I want to drink heated sake.] [I want to drink heated sake.]
Japanese>English
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3
にょこ
It has a gorgeous aroma and a moderate sweetness at first, but has a dry aftertaste. It has a clean and sharp taste and is good as a mid-meal drink. It is easy to match with food.
Japanese>English
Kudokijozu純米大吟醸原酒生酒
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8
akikoda3
Kudokibe Shiboritate Nama-Naginjo-Junmai Daiginjo Banshu Yamadanishiki Rating 4.4-4.5 Rice : Yamadanishiki, Polishing ratio : 50%, Sake meter : -5, Alcohol content : 16.8%. M310 yeast and Association No. 10 yeast (Akari Ogawa yeast) are used; M310 yeast produces a fruity aroma with a gorgeous aroma of ethyl caproate reminiscent of green apples and subtle banana nuances. Because it ferments slowly at low temperatures, it is characterized by low acidity and a clean, delicate flavor. Association No. 10 yeast brings out the elegant ginjo aroma, while the mild acidity softens the sake and gives it a mellow mouthfeel. Elegant aroma and refined taste. Fresh and fruity. From convergence to slightly bitter and dry. Sweet and full-bodied.
Japanese>English