ゆうとー
Junmai Ginjyosu Sangen Unfiltered Raw Sake
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澤乃井Sawanoi
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パーム農家
Sawanoi's Honjozo unfiltered unpasteurized sake. It has a mild heady aroma like muscat mixed with melon. It has a rich sweetness and umami, a strong astringency, and a mouth-burning alcohol sensation. The gap between the mildness of the aroma and the rough, rather than fresh, taste is interesting. It is so strong that it can be served on the rocks or with soda. I wonder if this could be made into a large, dry Honjozo by heating or adding water? What is it? Have we ever had a large dry sake of Honjozo before?
Japanese>English
Sawanoi純米吟醸 生酒 蒼天
DELTA
Compared to the company's Shiboritate Nama Sake, I felt that it was designed to be a little calmer and easier to drink for everyone, while maintaining the same gorgeous mouthfeel.
Japanese>English
よしお
First time! Tokyo Sake.
It has little sweetness and comes in like water.
What's that? I felt it,
Then, a strong acidity is felt, and the delicious taste of rice swells up.
The last taste is slightly bitter.
It is refreshing but firm.
It is delicious.
Thanks to the brewer in Tokyo.
Japanese>English
c5yc0Z76f421961
Nice and crisp.
Japanese>English
ももち
As a reminder
Japanese>English
Sawanoi純米吟醸 蒼天 原酒
TYdrtggYlK
I was curious about this Tokyo sake, so I bought it.
It's quite crisp and dry
while eating herring.
Japanese>English
matisse 52
Alcohol 15%.
Sake degree +1
Acidity 1.7
Rice polishing ratio 55
Gohyakumangoku
It has a clean, dry, sweet, balanced, and clear taste. Not a memorable personality, but not fat, that's how it feels.
Japanese>English
ショウタ
Drinking alone at home, refreshing
Japanese>English
Sawanoi寒仕込純米吟醸 無濾過生原酒
Sawanoi寒仕込純米吟醸 無濾過生原酒
Sawanoi寒仕込純米吟醸 無濾過生原酒
竹
Crisp and dry with a hint of fruitiness. Strong acidity, steamed cloth aroma, grape aroma, apricot bitterness, burnt bitterness, and dryness.
Japanese>English
AAJI
記録用
lala190904
Little or no aroma. Aroma of alcohol.
The mouthfeel is smooth and dry.
The characteristic flavor of rice. No sweetness, acidity, or bitterness.
When heated, the sweetness and umami spread out, and the overall flavor seems to become fuller.
3/5
Japanese>English