tksg1105
Steady punch and excellent drinkability. Best sake except when I'm not feeling well.
Japanese>English
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太陽赤石 たれくち 純米吟醸生原酒
一本義 仙介🇺🇦
Sake from Akashi City, Hyogo Prefecture.
Not a member of the sake brewers association. A small brewery that makes all of its sake pure rice.
Only seen in the vicinity of Akashi.
Comes from a gushy, hikki acidity!
From a vivid and bright muscat-like acidity, it moves to a deep acidity.
Along with a hint of sweetness, a cool spiciness spreads quickly.
The sweetness, acidity, and spiciness quickly fade away.
This is delicious.
How about when it is heated up?
Aroma, sweetness, and spiciness are all wrapped up together.
It is comfortable as if it envelops you.
The warmer it gets, the better it tastes.
However, I still think it should be served cold.
The coolness of the taste is very special.
If you are in the Akashi area, please get it.
Japanese>English
太陽おり酒 純米吟醸 無濾過 生原酒
よいどれ♪
🥂
A thick nigori sake with just the right tenderness 😋.
A moderate ginjo aroma escapes into the nose 😌 Refreshing acidity and a good amount of bubbles enhance the sweetness 🤤 19% alcohol by volume.
The refreshing acidity and moderate effervescence bring out the sweetness 😌 🤤 It's 19% alcohol, but you wouldn't think it at all, easy to drink and dangerous!
The 4 gou bottle was emptied in no time... very tasty sake 👍
Japanese>English
やす☆
Warmed. The color is a beautiful golden brown.
It has a characteristic glossy flavor with a sweetness reminiscent of Shaoxing sake. There is a slight smokiness in the aftertaste.
Japanese>English
やす☆
Re-drank at Antique on 6/24. Pale yellow in color. Warmed up, it has a mild umami and a slight burnt taste with a good sharpness.
Japanese>English
ひるぺこ
Today is the sun.
Sake from Akashi City, Hyogo Prefecture. A sake brewery that is particular about using all Yamadanishiki produced in Hyogo Prefecture.
I wanted to meet this sake someday. I was finally able to meet it face to face ^ ^.
This orizake is a sake with a lot of roughly ground ori.
It is an active nigori sake, and when you twist the lid, the lively gas automatically stirs the ori.
When you pour it into a sake cup, the ori is so thick that it forms a film.
When you take a sip, you will find that it has a rich, mellow, umami taste, but thanks to the carbonation, it has a refreshing aftertaste.
It has a refreshing yogurt-like flavor with plenty of robust umami and just the right amount of sweet and sour.
The brewer's description of "rich mellow dry taste" is convincing.
I am glad to have found it ^ ^ ^.
The liquor store where we happened to purchase it was in the process of reducing its production.
We can no longer carry it due to the recent production cutbacks, but it is the best sake I have ever had!
But it is the best sake! The quality of the sake is solid, so please grow it to your liking and drink it.
The quality of the sake is solid, so please grow it to your liking and drink it.
I will enjoy it slowly.
Japanese>English
自由の翼
The last stop on the Yamaden 1-day pass was a paid tasting at Taiyo Sake Brewery in Eigashima. The feeling of drinking in a sake brewery was nice. I was in a good mood after drinking three kinds of sake with five shaku (five shaku). The food was delicious. I would like to come back again, including for the atmosphere.
Japanese>English
太陽生もと 純米無濾過生原酒 矢条穂
tksg1105
A perfectly balanced sake with a clean mouthfeel followed by a rush of rich umami flavor.
Japanese>English
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!!