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十旭日Jujiasahi
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Jujiasahi十字旭日
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Location
662 Imaichichō, Izumo, ShimaneOpen in Google Maps
Timeline
Jujiasahi純米酒 改良雄町使用
ポコタロウ
Colored. It has a mellow taste. It also has a noble flavor.
It was similar to Ehime's Hanahimezakura, which we tasted today.
It had a characteristic sweetness and acidity.
Japanese>English
ポンタ
Yellow liquor.
Japanese>English
只野 呑兵衛
Drinking Too Much Thursday (parody)
The temperature and my mood are both down.
When I go out for a drink, all I hear is bad news about the economy.
My wallet is in the hole.
I'm not going to drink myself into debt, but I'm not going to drink myself into debt.
My wallet is slender and my belly is big.
I am thinking of dieting, but I can't beat the loneliness of the season, and I end up wandering around drinking... lol.
I went to my usual oden shop to have a quick drink and go home.
I ordered my last drink, and then... well, this is interesting.
Juji Asahi
Junmai Ginjyo Harajinshu Matured Sake
Maybe it's because I had it heated up...it smells a little like a wooden barrel...a little like a barrel sake or a Yamahai.
Sour or astringent...a little different from the image of the smell, with a strong sweetness and a light mouthfeel.
The aroma of maturity...is it oak or wood...like the "ripe banana" often heard in whisky...It is not to everyone's taste, but this is quite tasty, isn't it?
Is it good that it is fire-aged and then laid down?
It is a little different from the image of "a strong sake with a spicy, acidic, and noxious taste after being aged".
It's a little too much like an izakaya (Japanese-style pub) these days, but that's why I can't stop going to a place with a warming keeper.
Japanese>English
akikoda3
The Ten Gyokuhi Junmai Nama Nama Sake Kairai-Omachi 70
Rating 4.4
Rice: Modified Omachi, Polishing ratio 70%, Alcohol 18%, Yeast: Association No.7
Shimane sake rice "Kaijo Omachi" is polished to 70% by in-house rice polishing, carefully brewed, and fermented vigorously with Association No.7 yeast. This type of sake seeks a balance between firm acidity, rice flavor, and sharpness. The volume of high bubbles during fermentation is a specialty of +Asahi.
Set the temperature at 60℃. Omachi's taste is perfectly balanced.
The essence of hot, bitter, and sweet is mixed into a chocolate taste. The acidity is moderate and refreshing.
Japanese>English
Narasake saru
It's getting cold, so I just warmed this sake from Shimane. It has so umami and slightly sharp and dry when I tasted it. I guess it is suitable to pair with sashimi or other fish cuisine.
いまがわやき
Omachi
type of haircut (esp. on a hunt)
Japanese>English
miho-k
I drank it easily, but it also tasted good and was not overpowered by the fried food.
Japanese>English
Jujiasahi純米酒ひやおろし
Gatasho
Crossed Rising Sun in Osaka
Mouthfeel that is typical of "Jujitsu Asahi Hiyoroshi
Aftertaste typical of hiyaoroshi
Japanese>English
まつちよ
Ten Asahi Koji 39.
As the name suggests, it is a sake with 39% koji 🍶.
The first aroma is sweet with a hint of acidity.
In the mouth, it has a rich sweetness with a hint of sourness.
It is a sweet and sour type of sake that is often found in sake with a high percentage of koji, but it has a core strength that is typical of the Ten Asahi Sake (maybe because it is an R5BY?). It was a very strong sake.
It was delicious 🍶✨️
Japanese>English
Jujiasahi純米 ひやおろし
酒之河狸
Warmed up.
A wonderful sake that has a strong umami flavor but is also refreshing.
Japanese>English
my
Gohyakumangoku, 70% polished rice
It has been a long time since it had a strong aroma. It has a piercing aroma.
Gutsy and dry. It's a very typical Han style.
It's useless to match something strong tasting with snacks. Dry taste for a man is also rare in this day and age.
Japanese>English
くまさま
70% 17% Mr. Meguro's Omachi from Kurashiki
Sake degree is -13!
At Sunrise Izumo
Near Izumo station, I bought it at a brewery.
After tasting the sake, I thought it was a good brewery, mainly dry, but then I heard they had a limited edition of Amakuchi, so I bought it!
It was full of sweetness, but had a nice sharp aftertaste thanks to the acidity?
Nice aftertaste, the acidity doesn't assert itself or get in the way.
No bubbles, this is a winner!
It was a draft sake and was produced in March. Lucky for us, it survived well.
Japanese>English