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梅津の生酛梅津の生酛
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梅津の生酛笊 生酛にごり原酒 山田錦
タロウ
Hot sake with a motherly touch
Much darker than the Yamabuki color.
It has a lactic acid aroma, a caramel aroma, and a vegetal aroma that I don't understand. There's also something soy sauce-like about it.
At room temperature, the sweetness comes first, then the astringency and umami hit you like a tangerine. To be honest, this is delicious in its own right.
At a lukewarm temperature, the astringency recedes quickly, and the sweetness and umami come through strongly, but the finish is smooth with a mineral feel. As the temperature rises, the flavor increases, and you are enveloped in deliciousness and tenderness.
The gentle umami remains even after heating and cooling, so even if you want to drink it at a lower temperature, we recommend raising the temperature once.
It's not as flavorful as Kikuhime and others.
It's not bad at room temperature, but I prefer it hot. It's delicious.
Japanese>English
kattsu38
Tottori Umezu no Ikumoto Zaru Zaru Nama Genshu Tamasaka R2/80 White Label
We opened an interesting sake. It's a low-fermentation sake that's only half lees, and it's been straining through a colander. According to the law, if you strain it through a colander, you can call it sake, not doburoku. It tastes like you are eating a rice ball. It is impossible to open the package without spilling.
Japanese>English
gdsm
玉栄
精米歩合60
酒造年度R1
酸味が効いている薄にごりです。
少しレモンピールやレモンカードの香りが出ました。
★★★★
梅津の生酛笊 zaru
日本酒初心者🔰
We had it with soda. The owner recommended mixing it with soda because it has more punch than Kubo Honke's Kimoto. The rice used is Tamae from Tottori Prefecture, and the polishing ratio is 80.
Japanese>English
KP
[Rating A]
I was reminded of how bad the principle of sake making is. It's too powerful. Even though I've heated it to the point of boiling...
Japanese>English
Tacbon
Last one!
Japanese>English
hooooow
これ、すごいです。
開けるとき、要注意！
シャンパンのように吹きでます。笑
おかげで旦那と私はびしょびしょ。
吹きでてだいぶ無くなったし。
飲み方は、炭酸で割るのがおいしい！
燗でもいいみたい。
や〜これは、一生忘れないお酒。笑
hooooow
かなり熟成された酸味の強いお酒。
今日は捏製作所さんのテイクアウトと一緒に！
家飲み、いいね🍶
やす
生酛造りの熟成酒。熟成4年目。
綺麗な琥珀色。凝縮された重厚な香り。落ち着いた旨み、まろやかな酸味の上に凝縮したドライで複層的な香りがいくつも乗っかってくる。
そんな厚みたっぷりの味わい。
これぞ熟成酒。
こんなお酒があったら、食後のウイスキーなんてもう要らないんじゃないかと思ってしまう。まったり、ちびちびといきたい貴重なお酒。
美味しい。
