おじさん
It is gutsy and sharp.
Personal preference: ★★★★★
Japanese>English
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鶴齢Kakurei
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shogot1978
-Tsurumei
The first "Tsururei".
At the sake guard station of Ponshu-kan in Echigo Yuzawa.
I only had a sip,
It was fruity and delicious!
Japanese>English
まらっか
At Niigata-kan in Ginza. It was described as a junmai ginjo-shu with a light and soft finish while emphasizing the original flavor of the rice, so that it is not boring to drink. It is said to be a sake that harmonizes a mild aroma with a gentle, full flavor.
Japanese>English
クカさん
Gentle on the palate.
Although the taste becomes a little stronger in the latter half, the sweetness of the rice can be felt until the end.
Delicious.
Japanese>English
Breadfan
If you are in Uonuma, you can buy Tsururei Nama at the supermarket. And the price is a little over 1,300 yen including tax for a four-pack, too cosy. A bottle of this quality would normally cost 2,000 yen. Why so cheap?
The taste is rich and fruity, not too sweet. The taste is rich and fruity, not too sweet, with a strong flavor. Some people may find it a little spicy. This is the taste of Tsururei. It is a fresh sake, so we are looking forward to the change in taste tomorrow!
Japanese>English
ヒロ
☀️
I bought this at Niigata Sake no Jin 😁.
It's actually a repeat, I drank this sake exactly around a year ago 🍶.
I picked it up hoping it had matured over the year 😁.
Slight sweetness and slight sourness 😚.
That, I remember it tasting clearer 🙄.
The acidity seems to be getting stronger 🤔.
The sweetness started to appear about 3 days after opening the bottle and the taste became balanced between sweet and sour 🤗.
I have the impression that the sweetness and acidity are clearly more assertive than when I first drank it, and I wonder if this is the aging process? I wondered if this was the result of aging.
I was drinking it thinking 🙄 that it might be getting fuzzy because it was a year old memory and it was gone 🤣.
Japanese>English
yamahei
A stable and delicious sake.
The aroma is fresh and full. The sharpness is also good.
Japanese>English
Kab
Slightly gourd-like aroma.
When you drink it, you can sense a little freshness, and the umami of the rice gradually expands, leaving a slight sense of ripeness, and it finishes crisply.
When heated to 40°C (104°F), the spiciness becomes quite strong, and the umami with spiciness without any freshness slowly rises to the top and finishes with great intensity. This is a dry sake, but it is accompanied by umami.
On the second day, the sake is served cold, slightly close to room temperature. The sense of ripeness is almost gone, and the spiciness turns to bitterness, and it quickly becomes sharp and clean.
It differs only a little bit depending on the temperature range, but my personal preference would be room temperature.
It is not flashy, but it is well-balanced, dry sake with a good umami flavor, and can be served at a wide range of temperatures. It is not outstanding, but I like it.
Japanese>English