tksg1105
A perfectly balanced sake with a clean mouthfeel followed by a rush of rich umami flavor.
Japanese>English
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太陽太陽
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tksg1105
A rich, mellow, dry sake that embodies the ideal, with a punchy umami that gradually expands.
Japanese>English
やす☆
Warmed at 50°C. The color is a slightly cloudy yellow.
It has a more robust flavor than Chochin, with the acidity typical of a traditional sake brewery. It has a bit of an unpasteurized feel to it, and could be served at a higher temperature.
Japanese>English
tksg1105
It is fresher than usual, as is the case with the first sake, but it also has the flavor and punch of the sun.
Japanese>English
mickey
It has a firm mouthfeel, but has a gorgeous aroma characteristic of nama-shu.
It has a slight sourness in the aftertaste.
Japanese>English
やす☆
Warmed to a lukewarm temperature. Soft umami and crisp with acidity.
Japanese>English
太陽たれ口 純米吟醸 生原酒
さけのり
I found this sake at a liquor store in my neighborhood.
I was curious and bought it because it was a sake from Akashi, where I often go for work.
First of all, I feel the history in the label. Moreover, there is no back label. It might be the first time.
I thought the alcohol concentration would be high, but it was 19 degrees...
The taste is very rich at first sight. It's full of sake. I also felt a touch of soy sauce.
However, the aftertaste is clear, so it leaves a sweet impression.
It's like a stiff sake. It has a strong habit!
Japanese>English
flos_lingua_est
"Believing in something is a responsibility. Even if the result of believing is not as you expected, it is your responsibility.
"I don't recommend it as a liquor store. But if you're buying it for yourself, you might want to keep it at room temperature before drinking it, even though it's raw sake. Even if it fails, it is my responsibility to make the right choice, so don't worry.
It's been one month since I stored it.
The color is yellowish and reminds me of a strong taste. The aroma is fermented and ripe. In the mouth... the taste is juicy and complex, a true taste of rice! The initial specs are that it is a little dry, but as it ages, the sweetness is brought out and it is very Tsuchida-like.
It has the flavor of a dense, rich, umami flavor that brings out so much of the rice flavor, and the flavor deepens more and more to the point that it cannot be described in a single word." This flavor!" The taste develops further from the point where the tongue catches it.
On the other hand, if you put it in your mouth and drink it right away, you will be surprised at how easy it is to drink. This is too good to be true... I'm glad the drinker believes in the drinker...
Next year, I'm going to try drinking it refrigerated. I wonder what it will taste like.
PS...After another month of opening the bottle, a nice fermented aroma comes out. This one's good too!
Japanese>English
tksg1105
It is a rare sake that you can feel the rich flavor of the sun and the fermentation of the traditional yeast.
Japanese>English
ykturing
It's thick! Delicious! Goes well with strong flavored food! Yum! Delicious!
Japanese>English
ykturing
It's so good! So good! This is how nigori should be!
Japanese>English
ykturing
The mouthfeel is light and the taste is strong. The aroma is not so strong. The aftertaste is good. It is good.
Japanese>English
Heart of Sake - 酒の心
Wow!! Another amazing sake from Taiyo Shuzo in Hyogo Prefecture. This sake is made with Maboroshi rice. This rice has not been used in over 40 years. It has been revived by Taiyo. I am happy they did!!! Tonight i am drinking this junmai ginjo atsukan and it is amazing. Rich mouthfeel and a strong flavor of steamed rice. Good acidity to pair with nabe!!
やす☆
Warmed. Good spread of flavor.
Japanese>English
タロウ
The colour is a golden yellow, with a hint of nutty and cheese-like flavours.
In the mouth it has a characteristic aroma and taste. The aroma is of nuts and moldy cheese, with an initial sour taste, followed by an astringent and bitter taste, which persists in the mouth even after drinking.
As it warms up, the aroma turns into caramel and cheese. The sweetness is strong, with a hint of astringency afterwards.
Because it has been aged for five years, it has a strong character, but it can be used in many ways, such as with meat in a lukewarm temperature.
Japanese>English
tksg1105
The flavor is more delicious when it is aged for one year, but the freshness is better. It is very good, full-bodied and dry.
Japanese>English
ひな祭り
Taiyo Ori-Sake Ori-Sake Junmai-Ginjo Non-Filtered Raw Sake
The sourness and bitterness are also very strong and powerful 💡.
It's going to be a great match for flavorful food ✨
Japanese>English
南十字輝
7/10
It seems it's the first sake brewing in a while.
It's delicious.
Japanese>English
Inoshishi
19 degrees!
But the alcohol taste is not annoying.
At the first slip the flavor of 生酒 (raw sakè) is intense and round, but at the second slip all the power kick hard.
Not the sake for every occasion, but I like it with salty cheese like "Parmigiano Reggiano".