It's a new sake from a winding machine 🍶.
Takachiyo-san serves a lot of things 🙄.
The first aroma is sweet with a faint hint of banana.
The first sip has a modest sweetness and a subtle umami flavor.
The rice polishing ratio is not written on the bottle, so I am not sure, but I guess it is low milled rice 🤔.
The umami is also moderate for low milled rice.
Compared to the Makiki we drank last year, it is quite calm.
It was delicious ✨
R6BY's first squeezing 🆕.
Smooth texture
Green apple-like freshness 🍏.
Moderate acidity makes it refreshing to drink.
Grapefruit-like crispness at the end.
There is also a sense of chili gas, which is typical of new sake.
I wonder if it's watered down because it's not undiluted.
The 14% alcohol content makes the glass go on and on.
The snack was simmered taro with minced taro!
Hatsushibori sounds great 😊.
I love the upcoming new sake season ❗️
The aroma is a bit like pineapple 🤔.
The sweetness is surprisingly Japanese: ❗️
I love Takachiyo's sake, no matter what I drink.
It's delicious👍
It's easy to drink with a hint of bitterness and sourness‼️
It seems to go well with any meal except raw fish👍
Nice aroma with apple at first and a rich banana-like flavor from the back ✨.
The mouthfeel is soft and gently sizzling!
I think the taste has a grapefruit-like acidity and a banana-like sweetness and rich flavor in the apple without losing the acidity.
It's not only fresh and lush, it's also low al, but I can still enjoy the flavor well 😆.
Yum!
The second bottle at Nikko Hotel in Narita is a winding machine that uses the micro-bubble rice washing method. I am ashamed to say that I did not know it was made by Takachiyo Brewery😅.
We both had a little too much to drink, starting with beer and then "Koshinohomare 90YELLOW", and we were both hungover the next day 😂.
Rice used: -% Sake
Rice Polishing Ratio: % Sake Degree: - Acidity: - Amino Acid: - Alcoholic Value: 14
Alcohol content 14
Flat polished rice x Micro-bubble rinsed rice
It has a soft aroma and gasiness.
Since it is unfiltered sake, I thought it would be sweet before drinking, but the acidity is stronger.
I couldn't find any mention of the rice polishing ratio, which may be due to the fact that the rice polishing method is different from the usual method, so it can't be indicated as the rice polishing ratio.
Finally caught up so I can check in on the day I drank it 😁.
I often drink Takachiyo sake at SAKEMARU in Taipei, but I have yet to try this limited edition "Tsuya Unfiltered Nama Shu".
The rice is carefully processed using the sake brewery's usual flat rice polishing and micro-bubble washing.
This bottle was also bottled unfiltered and unpasteurized from the first pressing, which has an outstanding freshness.
Fresh, smooth and easy to drink,
Mellow and sweet aroma like banana. The aroma is gorgeous with a strong impression of sweetness.
🙂↕️Type:Special Junmai
🙂↕️Type:Nama-shu
🙂↕️Alcohol Content:14
🙂↕️Raw Material Rice:Uonuma Gohyakumangoku
🙂↕️Yeast used:K901
The rice is flat polished, which is a time-consuming and costly process. The rice is carefully polished to remove invisible bran, which can lead to a harsh taste.
The result is a sake with a clear taste.
Green apple aroma. The chili gas sensation on the tip of the tongue.
The taste spread that you feel from the middle is very easy to drink with a low alcohol content of 13%.
Maki Kiki Unfiltered Raw Gloss
Takachidai has many brands.
Sourness and bitterness that quickly enter the taste buds.
And the bitterness goes away quickly.
It has umami.
It is citrus-like.
What's that? Does it taste like melon when it's introduced by a liquor store?
Do I have a stupid tongue?
A new brand from the brewery that brews Takachiyo
The second one.
This time, the label is a light yellow color with a little more sophistication.
The taste is characterized by citrus acidity.
It's different from the hiragana Takachiyo.
the secrets of the brewer's art
Alcohol 14
Rice used: Niigata rice
Rice polishing ratio
Yeast used
Sake meter - Sake strength - Acidity
Acidity
Nama/Hiire Nama
Memorandum
Sake rice Niigata rice
Polishing ratio unknown
The mouthfeel is firm. It is not hot, but not sweet either. It is like unripe fruit. The aftertaste is astringent and acidic.
It is delicious. I like sweet, but the pink label is often my favorite flavor.
It seems to be a brand with unique features in milling and washing rice.
Sorry the back is dirty with wires.
