komkeiNigori (nigori) sake from Koshu Umebayashi with a beautiful white color
Dry taste as if fully fermented
It doesn't interfere with food and you won't get tired of drinking this alone
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komkeiLuka Dry
This is the only dry sake in the Luka lineup.
It tastes quite spicy, and the sake level is probably +15.
I would like to try a less dry Luka.
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komkeiPurchased at Koyama Shoten for the first time.
If you are not told it is alsobeared, you will never notice it.
It has a wonderful balance of acidity and umami with a slightly effervescent mouthfeel.
I want my senpai, who never drinks anything but junmai, to drink it.
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komkeiMiyamanishiki - Bottle warmed and fired
Spicier than last year?
Still, the richness and umami are the same as ever.
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komkeiThis is a limited time only Shiboritate Nama-no-Honshu.
Although it has 19% alcohol by volume, it does not feel too heavy and has a fresh and umami flavor.
It is fresh and tasty, giving a sense of Hakkaisan's strength.
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komkeiFire-brewed Omachi, a year-round product
Rich flavor and tropical aroma
I recommend it to sake beginners for its rich flavor.
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komkeiSake Mirai 50%.
The gorgeous aroma and flavorful taste are typical of Kudokutei.
However, it is quite sweet and tiring to drink.
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komkeiI am in Niigata and wanted to drink drunken whale.
I don't like dry sake that much, but this one has a good balance of umami and acidity, a nice sharpness, and I'd drink it forever!
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komkeiAruze brewed with Ginjo yeast 1801.
The taste of sake is determined by the yeast.
This is how we feel.
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komkeiThe second bottle on a business trip to Niigata.
It is unfiltered raw sake, but it is also hi-irinized.
This is the part of sake that is difficult to get to know.
It is not necessary to label it as "Nama-zume"?
It has a deep flavor that is not typical of Junmai Daiginjo.
It tastes good, so it's OK!
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komkeiI was on a long business trip to Niigata, so I took the opportunity to have some locally brewed sake.
Although it is a 17% pure sake, it is not heavy at all, and has a full flavor and sharpness.
I imagined it to be light and dry, but it was a delicious sake that betrayed my expectations.
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komkeiI happened to find it at a local supermarket, so I bought it.
It has a solid Shinsei feel, but the flavor is a bit thin.
In terms of rarity, it may be better than 6.
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komkeiThird bottle on a business trip to Hokkaido.
Hato Masamune is fermenting very well.
The brewery's evaluation is said to be spicy, but it feels sweet enough.
The aroma is strong and fruity.
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komkeiThis is my second business trip to Hokkaido.
For my first brewery, I started with a standard Junmai.
The taste is surprisingly robust, with a distinct sweetness and acidity.
It is also a perfect mid-meal sake.
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komkeiThe first bottle on a business trip to Hokkaido.
A normally tasty junmai sake.
It has no special characteristics, but is ideal as a mid-meal drink.
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komkeiA limited edition one-cup bought at the Pon Shukan in Niigata Station.
It is the exact opposite of the light and dry taste that is characteristic of Niigata sake.
It is sweet with a hint of orikara, which has been the trend in recent years.
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komkeiWe look forward to this summer sake every year.
The slightly effervescent mouthfeel and mild acidity make it a perfect bottle for hot days.
A portion of the proceeds will be donated to Ukraine.
The added value softens the immorality of alcohol consumption.
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komkeiI like Yukimi, but this super-harsh one is not my favorite.
I think the best balance is junmai namaishu, which gives a sense of umami.
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komkeiIt has a fruity and delicious flavor like that of Yukino Kayasha and has a high degree of perfection.
If you have any doubts, you should choose "Saku".
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komkeiSake that goes well with cheese, which I found at my favorite liquor store.
Its name is Fromage.
The taste is dry, milky, and heavier than expected.
I paired it with a cheese set (brie, cheddar, blue, and cream) that I selected at the liquor store.
I had never thought about pairing with cheese before, but I was a little impressed with the match.
It made me realize the depth of the nostalgia of sake.
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