ハム酒
Caramel aroma. Pungent, powerful and deep umami, lactic acid acidity. Late bitterness and astringency. Good taste. Heated with added water. Tamaei. With half-boiled egg, liver, and enoki mushroom achard.
Japanese>English
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梅津の生酛梅津の生酛
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Timeline
タロウ
Deep yellow.
Some sweet aroma. What is it? Caramel? Also a woody aroma. There's also a lactic acidity.
Even at room temperature, it is surprisingly tasty. Deep sweetness and astringent acidity. The overall volume is rich and pleasantly complex. I like it!
Warm it up.
This is also delicious! Pleasant sweetness and voluminous umami and nourishment. It has a soy sauce-like quality that I'm not sure how to handle, but the volume of the umami swallows up any discomfort.
It's so nourishing and good! I want to add water and drink it slowly.
Japanese>English
梅津の生酛笊-zaru-
ca9jKSpiS6
Strong sourness characteristic to Kimoto and low- rice polishment sake.
I significantly feel fermentation which alike miso taste.
Not sweet
Full bodied
さかっき
Aged amber color. It must be delicious when heated. With 20% alcohol by volume, the sweetness and umami spread across my face. As I sip the sake, I reflect on the teachings of the deceased. A toast!
Japanese>English
バリ3367
This sake is brewed with natural "nitrate-reducing bacteria", "lactic acid bacteria", "yeast" and many other microorganisms!
Pairing with heated sake and black wagyu beef biryani, sour and delicious 😋.
Japanese>English
あら
The photo shows an empty bottle but nigori sake. It gushed out unbelievably when the bottle was opened. Add water and heat it up.
Japanese>English
たつさん
備忘録
a79yrod
20%, so it is well watered and heated.
Japanese>English
いーじー
On the way home from AND SAKE FUKUOKA
I have only had this once before, a bottle of Umezu's "Namahashiroshi".
I remember the first time I drank it, the impact of the rice flavor was so strong!
Hot sake
It was very warm!
The umami of rice and the acidity of Namo yeast spread at once.
It goes really well with Chinese food.
I forgot to add water because the food was so delicious 😂.
Japanese>English
あちょお
For advanced drinkers.
Astringent, bitter, dark, strong liquor.
I want to be a man who understands this kind of sake.
Japanese>English
Fuma#9
Oooo, it's thick!
It has a strong flavor and is very drinkable!
As expected, I can only drink it in small sips.
Japanese>English
あちょお
Warmed. Mirin-like mature aroma, bran, rice aroma, umami, lactic acidity, and a nutty roasted aroma.
Japanese>English
おかえり寅さん
Mr. Hioki's family's Yamada Nishiki
Japanese>English
タロウ
It's 27by and probably stored at room temperature, color and aroma.
The color is a deep golden yellow.
Aroma is mature, with notes of caramel, dead leaves, black tea, mushrooms, and deep fruit.
The alcohol content is 20%, so it is very generous. It has a deep sweetness, acidity, and astringency on the back end, and while it can be served at room temperature, it makes me itch to warm it up. So we warmed it up.
I can't get enough of it. It has a deep, soft sweetness that spreads in the mouth. It also has a sourness and a refreshing aftertaste. I can't get enough of it. I want to match it with spice dishes.
It is delicious!
Japanese>English
やす☆
R1BY in warm water. The color was brown. Memory is doubtful, but there is a note of burnt and mildness.
Japanese>English