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家飲み部
29
andrew.ishikawa
Purchase date 21.04.17 Opening date 21.04.25 I forgot to mention the date of opening the bottle, so two days after opening. Almost no change? Hiya Color I think it's a mountain ash color. Aroma Caramel The caramel swells. After aroma Taste Attack Soft Sweetness Slightly. Softness Acidity Weak, but it is felt. Bitterness (Shibumi) The bitterness is cut off firmly afterwards. Umami: Strong taste of rice. Alcohol: Hardly felt. A sense of maturity Food to pair with Kimchi nabe ★★★★★ It goes well with nabe! Impression: A well-balanced sake with a weak but firm sweetness and sourness, followed by a firm umami and a bitterness. Warmed Sake (around 45℃) -Aroma Aroma Huh? Is the caramel gone? Taste The sourness has come out! I don't feel any sweetness or bitterness anymore, and the acidity completely wins. Cooking with Kimchi-nabe and natto-zosui (rice porridge with kimchi and natto) ★★★★★ The acidity stands out and goes well with rice. Impressions: The character changes quite a bit between hiya and heated, but I like both and want to enjoy them with rice that goes well with each! Future brew: I'll let it sit at room temperature.
Japanese>English
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8
Genzo
The same rice and the same polish were used to compare drinking of raw sake and fire-roasted sake. I enjoyed the strength and freshness of this sake. This is my favorite sake with a lot of punch.
Japanese>English
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4
hana
出雲に旅行へ行き、飲みました。 すっきりの中に香りがあり、飲みやすいお酒でした。熱燗でいただきました。

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