日本酒ジェントルマン
It has a habitual taste typical of Sugi-Nishiki, but also has the acidity of white malted rice brewing. When warmed, it has a matured aroma and mild acidity.
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杉錦Suginishiki
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越の酒好き
The third sake of the day is the first one from Shizuoka, but it is quite a strong one made with white malted rice!
The taste is light, sweet, and dry.
The texture is light on the tongue. The color is yellow like Oronamin C.
The color is yellow like Oronamin C. It smells a little like oak, but the sour aroma unique to white malted rice prevails.
It has a slight sweetness, but the sourness peculiar to white malted rice comes strongly.
The aftertaste is sharp with sourness.
Polishing ratio: 70%, Sake meter: -4, Acidity: 3.1
Alcohol 14-15
Made with white malted rice, no additive yeast, pure rice sake from the mountains
In terms of the specifications, it is a dark, mellow, slightly sweet sake, but because it is made with white malted rice, which is not often used for sake, and because it is a pure rice sake made with Yamahai, it has a very complex acidity that is very surprising.
That said, the acidity is not too strong to make it difficult to drink, so drinking it while eating oily food may open up a new world for you.
Japanese>English
Yukiyyy
Aroma
Aroma typical of a sake yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast
Exquisite acidity and richness
Dry and easy to drink
Recommended for those who shy away from sake making
Cold sake for now
I want to heat it up.
Japanese>English
よっち
Sake Go Around 2024
At #Sake Pistro KARASU in Monzennakacho
Suginishiki, Junmai 88, Stimulus momentary, short aftertaste, 13-14%.
Japanese>English
よっち
Sake Go Around 2024
At #Sake Pistro KARASU in Monzennakacho
Sake Gourmet
Suginishiki Yamahai Junmai Tenpo 13th year, hot sake
Pot-au-feu
Japanese>English
おやかた223
Special Junmai Sake Namahashi.
I like the sake with a good sake yeast yeast yeast yeast.
This one is not tart.
This is a hardworking makishimo.
It is strong.
It is easygoing.
It's a "umanami".
It's a makibao.
It also goes well with swordfish and other fish cakes.
It went well!
Japanese>English
aki
I bought it knowing what I was getting into.
It still tastes bad😭
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まつちよ
I was attracted by the "sake made with Bodai yeast" on the label, so I ordered it🍶.
It was served cold.
The first aroma was slightly acidic.
The acidity in the mouth is quite low for a Bodai yeast sake.
The alcohol content is 13%, which is probably due to the fact that it is a summer sake.
I wonder what the original sake is like?
Thank you for the sake.
Japanese>English
Kab
Good evening, Matsuchiyo-san 🌉Sugi Nishiki is my super favorite brand, but some of them seem to have very challenging specifications 🤔.
Japanese>English
まつちよ
Good evening kab🍶.
I drank it thinking it was Nara's Bodhi yeast, but it was a totally different sake 😅.
If the other ones are good, I'll try again when I see a different one 😊.
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obayo
I tasted it during a tour of the Sugii Sake Brewery.
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obayo
I tasted it during a tour of the Sugii Sake Brewery.
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あちょお
Warmed sake. Sake made with Bodhi yeast.
Mild and gentle rice flavor. Slightly sweet and sour. Slightly sweet and sour, with a hint of acidity in the back.
Japanese>English
