Makiki Tsuyoshi Unfiltered Nama Sake
Rated 4.4
Rice used: Niigata rice, polish: undisclosed, specific name sake, etc. Junmai standard/nama-sake, 14% abv.
The aroma is mildly sweet and banana-like. The aroma is gorgeous with a strong impression of sweetness. The light, refreshing mouthfeel is followed by a refreshingly sweet aroma like young melon and bright acidity that runs through the palate. When just served, the impression is quite light. As the temperature rises a little, juicy flavor, richness, and deeper sweetness blossom, intertwining with the acidity to create a very tropical taste. After swallowing, the wine finishes with a sharpness created by the acidity. The finish is easy to drink.
Fresh and dry. It has a citrus-like flavor. After a few hours, it will become more relaxed.
The moment I opened it, the gas feeling was so energetic that it blew the cork out of the bottle lol Did I mention it was slightly carbonated? LOL.
The sweet banana feeling that spreads like crazy.
It's interesting.
I thought Takachiyo Brewery was wonderful in many of my favorites and reasonably priced.
With two daughters in tow, we set out for Echigo before the winter arrives. At an inn in Yuzawa, we sipped on some local sake.
I was surprised to find that the sake tasted sweeter than I expected.
Slightly effervescent, full-bodied, sweet, no acidity.
Soft and gentle sake. A little bitter thanks to the carbonation.
The aroma is mellow rather than fruity and refreshing.
Since I climbed Makiki-yama, I chose the same brand.
But what is the difference when washing rice with microbubbles?
Flat polished rice x Micro-bubble rinsed rice
The taste is light but dry. It has a light but dry taste, with a moderate umami spread and a smooth finish.
The dry taste has a soft sweetness that can be enjoyed cold or warmed up.
Makiki Gin Uonuma Ipponshime
Rice Rice Koji Niigata Prefecture
Polishing ratio 53% (flat polished rice)
Alcohol 15
Micro bubble washing
The ginjo aroma penetrates through.
The sweet aroma also removes the power.
It adds a touch of flair to the holiday.
It is good as a mid-meal drink because of its moderate umami and sharp aftertaste.
Chikuzen-ni (chicken stew) that brings out the flavor of the chicken.
Melt-in-your-mouth yellowtail toro.
The deep taste is well arranged.
4.0★★★★☆
Unlike regular Takachiyos, the sweetness is moderate.
It is generally elegant though.
It has a piquant soda aroma, and although it is not labeled as a hara-shu, it has a unique flavor that is often found in hara-shu. I thought it could be a little sweeter, but I also thought it would be good as a food sake as it has a good umami flavor and is not too dry.
4.1
The juiciness that is typical of unfiltered sake. Elegant sweetness and aroma. The end result is a sake that goes down smoothly and can be drunk without hesitation.
I personally prefer the Hiragana Takachiyo series.
