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山吹極山吹極
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山吹極
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t_westf
This one is served warmed and chilled. It is recommended as a heated sake, so it has a rich flavor. It was delicious.
Japanese>English
山吹極生酛純米無濾過原酒
ひぃやん
Today's Sake
Yamabuki Kyoku
Summer Junmai Shokuchu: Junmai Unfiltered Honsei
Raw rice] 100% Yamasake No.4
Polishing ratio】58
Alcohol content】15
Yeast used] Yamagata KA
Sake degree] +14
Acidity] 1.70
Amino acidity] 1.25
Japanese>English
山吹極純米無濾過本生
コンパス
Yamabuki Kyoku Summer Junmai Shokuchu Sake Junmai Unfiltered Honsei
Shokuchu-shu for intermediate ❓What does it look like❓❓
If you don't know what it is, you have to drink it 💪
I'm sure you'll enjoy it!
It's a dry Superdry!
You can drink it on the rocks too😚
I'm not sure if you like it or not, but I'd definitely recommend it to anyone who's feeling a little underwhelmed by their regular drinks (^^)
Japanese>English
Emiiiyyy
Tsk tsk. Habitual. I don't like it much.
Japanese>English
hatahata
First, take a sip at room temperature.
It has an aged aroma and flavor, but it's not overpowering.
Then we try it hot, as recommended.
It's certainly more delicious this way, with more umami and sourness, but I was disappointed by how easy it was to drink, as I was expecting something a little more intense since it's been aged for over 10 years.
Then I left it at room temperature for two days to check the taste.
Obviously the aroma and taste are getting stronger!
If you heat it up, you'll be blown away! The umami comes through.
The acidity reminds me of citrus.
It has a complexity reminiscent of Shaoxing wine.
This is it! This is what I was looking for!
It was not defeated even by miso-based dishes.
I enjoyed this interesting sake aged for more than 10 years.
Japanese>English
kazahiro
It is an undiluted sake brewed with Kame no O, which originated in Yamagata. The taste of the rice is powerful. I'm looking forward to seeing if it changes on the second day.
Japanese>English
ariccy
It is a sake that has been aged at room temperature for 10 years and has a beautiful golden color.
At first, the aroma is not very aged and it smells like normal grains, but as the temperature rises, the aroma of mure and vanilla comes out.
The taste is not sweet like caramel or honey, which may be because it is originally dry, but it is full with a slightly burnt taste and a harmony of acidity.
When it is heated, the acidity decreases and it becomes mellower.
There are different tastes.
Personally, I don't mind it.
If you have a good meal with it, I think it will turn out well.
This is a sake for advanced drinkers, and I learned a lot from it!
Japanese>English
ベータアラニン
It was warmed up! Aha! I am happy.
Delicious.
Japanese>English
かると
It has a strong flavor from the beginning to the end. It has a strong aroma and a variety of tastes!
Japanese>English
あせじゅん
Topping it up at 44-45 degrees Celsius.
Shaoxing wine! intense
It just calls itself "advanced".
Japanese>English
だてしん
After the sweetness and flavor of the rice, it complements the food with its bitterness and sharpness.
The aroma is subdued, so it's a gentle companion to the food.
Japanese>English
山吹極純米無濾過本生