toriinui
rice gruel with seven plants of spring
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
十字旭日十字旭日
Flavor Chart®
A chart created from flavor analysis of user comments.
Flavor Tags ®
Tags generated from flavor analysis of user comments.
Timeline
晩しゃくん
Drinking out after a long time.
Very pleasant from noon with friends in the neighborhood.
Menu
From "Surprisingly Delicious Hot Sake".
Order something with a strong rice flavor (2)
Sweet aroma, not harsh at all.
It's cleaner and a little more acidic than (1).
I think I like it better than (1).
Japanese>English
風見鶏
Asahitsu Shuzo Junmai Nama Genshu Juji Asahitsu
This is a sake from Shimane.
It's sticky and a little sweet like a nama-gara-shu, but it also has a little semedyne smell, so it's either easy to drink or hard to drink lol.
It's not a fruity sake at all.
It has a complex taste.
This sweetness may have been caused by the fact that I paired it with miso-flavored tori-nabe.
Japanese>English
Jule
Last year's (R1BY) hiyaoroshi was served hot.
The umami of the rice spreads, and it has a good sense of maturity.
I thought there was one too many gingko nuts, but it seems the shop put them...
Gohyakumangoku
Rice polishing ratio: 70
Alcohol content: 16 degrees
Yeast: Association 701 yeast
Sake meter: +9.5
Acidity: 1.6
Japanese>English
ぐし
Warmed. It's been a while since I've had a heated sake that made me numb.
It's a little mellow at room temperature, but as soon as it's heated up
It goes down your throat smoothly and you can taste the rice flavor. I love it.
Japanese>English
イ ニ
You can imagine from the pop label
Sweet and mellow sake
But it has a good sharpness.
delicious taste
Japanese>English
washu88
The taste changes with temperature change. It's been a while since I've had a tricky drink.
It has a strong habit, so I think it's quite divisive.
The first sip was like, "What? But after that, the flavor became a habit.
Japanese>English
フカケン
I thought it was dry, but it was sweet.
Japanese>English
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
Yukkie
Last night's drink. I can't get enough of the warmed and darkened flavor of the whelk and pasture-raised Holstein.
Japanese>English
櫛羅の滝
It's a slightly carbonated rum flavor.
Japanese>English
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