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杉錦Suginishiki
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Yukiyyy
The aroma is not very strong.
You can hardly taste the top notes.
Not heavy but strong umami
It is not a solid sake yeast yeast yeast.
There is even a fruity taste.
The aftertaste is firm.
It is slowly delicious.
It's even better now that it's cooled down a little.
Japanese>English
ナインチェ
First experience with Bodhidharma other than Kaze no Mori.
Very sharp with a savory aftertaste? Sake
Japanese>English
いーじー
As with yesterday's post, I bought this when my parents were back home in Shizuoka.
Rarity is common in Shizuoka, but higher outside of the prefecture.
Cold sake.
Gentle ginjo aroma.
It is light but not too spicy. Not much acidity.
The taste is not boring. The aftertaste is normal.
Personally, I think it is better served at room temperature or hot.
It is a good food sake. It is good with strong dishes.
Suitable for intermediate to advanced drinkers of sake.
Japanese>English
うるっちょ
The sky is high and sake is fat
↑upI'm about 0.05t, right?
It spreads in the mouth and lingers in the mouth.
It has a rich yet clear acidity like the autumn sky.
It is a bottle specialized in acidity.
It goes well with any snacks.
Japanese>English
ひるぺこ
One more bottle this time.
I haven't uploaded the Suginishiki Honjozo yet. It is from Shizuoka.
This is our lazy series of bottles,
After a series of Fukushima sake from Chozo to Izumikawa to Hirotogawa, we now have this Suginishiki.
Now we have this Suginishiki.
Kikusen is one of them, but the stability of Shizuoka sake cannot be ignored.
First, at room temperature.
Pale yellow color.
Slightly sweet rice aroma.
Smooth on the palate,
Soft banana aroma with a hint of
Yogurt-like acidity and banana sweetness.
The umami taste is as if you are biting into the rice.
The light and elegant umakuchi taste is finished off with a firm bitterness.
It is already delicious at room temperature!
And, the sake store owner's recommendation: hot sake.
The thick, banana-like texture and the dryness of the second half are irresistible!
The thick banana taste and the dryness of the second half are also irresistible!
This sake is delicious at any temperature.
I just end up taking a sip at the end of drinking at home,
I can rely on Sugi-chan ^ ^.
Japanese>English
アラジン
Good evening, Hirupeko!
I prefer cold to chilled sake, but Hirupeko's review makes me want to drink a heated sake 🍶☺️
Japanese>English
Kab
Good evening, Hirupeko😄.
Suginishiki is a wonderful sake! I just had it and I want to repeat it as soon as possible. It is truly delicious at any temperature.
Japanese>English
ひるぺこ
Hi Aladdin-san. The door to heated sake is opening for you Aladdin 🚪✨This kind of sake is good for relaxing and not thinking about anything 😊.
Japanese>English
ひるぺこ
Hi Kab. I'm interested in the Tenpo-jusannen that Kab-san was drinking 😊.
Japanese>English
つぶちゃん
Good evening, Hirupeko!
Sugi Nishiki❣️ is a timely sake for me 😆I mentioned that I like to drink it at room temperature at the Tochigi Off-line Meeting the other day and etorannzyu told me that Sugi Nishiki is good at room temperature and I was curious 🤔.
Japanese>English
ひるぺこ
Good evening, Tsubu-chan. Suginishiki is a great and very stable sake even in honjozo, so if you see it, please try it 😊etorannzyu, you are the best 👍.
Japanese>English
Fジータ
Natural brewing
A complex flavor that cannot be described in one word
Mirin (sweet sake) It tastes like
Japanese>English
Yukiyyy
*Figure
a sense of mountain ruins
Sometimes I have a craving for it.
Clear and dry
It doesn't interfere with a meal
I feel at ease when I have this kind of sake.
I want to pair it with oily saury
Japanese>English
カエル合衆国大統領
No way, this sake was brewed in Shiga Prefecture, Tamakae.
Beautiful yamahai taste 🫢.
A delicious sake that is typical for a meal 😋.
Japanese>English
Suginishiki山廃純米 天保十三年 2019BY
Kab
🏆2023 10 private sake selections
Suginishiki's standard, Yamahai, which has been aged for almost 4 years. It has a good reputation among fans of aged sake, but it is also recommended by liquor stores as a new brand to be handled, and "it is still good to start with Tenpo 13 years".
Starts at 40°C (104°F). A little bit of a twinge of alcohol aroma.
When you drink it, it opens up with a hard minerality, as well as the umami of rice and a faint sweetness. It has acidity and bitterness, but just on the edge, without being obnoxious at all. The balance is superb. The aftertaste is pungent, but it comes out later, not as a spasm, but as a sharp, lingering sharpness that can be enjoyed.
Black garlic, lotus root, potato and carrot stew, cheese, chives, boiled rice, and bitter gourd stir-fry are all good.
At 45°C it is almost the same, but the bitterness and pungency increase.
It is a little sour when heated to cold.
Room temperature is not much different from 40℃, but the sweetness is a little less pronounced. Room temperature or 40°C or lukewarm is good.
This is a great aged Yamahai Junmai. It has no strong peculiarities, and at 1,210 yen for a sake like this, you could say that everything is OK.
We deeply agree with the liquor store's attitude, "We want to sell mainly sake that has a good umami flavor and that you will not get tired of drinking.
Japanese>English
日本酒ジェントルマン
The freshness of Yamada-Nishiki combined with the umami of Sugi-Nishiki.
Japanese>English
shinjukubabylon
It is not that sweet, so you can drink it neatly.
Japanese>English
ヒラッチョ
Suginishiki is a sake from Fujieda City, Shizuoka Prefecture.
The image of Shizuoka sake, with its crisp aroma, light and clear flavor, and low acidity, is different from the impression one gets from this sake.
It is a different image from the crisp aroma, light, clear, and low acidity sake of Shizuoka Prefecture.
According to the brewery's website, this honjozo is made using the Yamahai method.
It has a slightly full body, acidity, and is not heavy, but it is very drinkable. I enjoyed it cold, but it looks like it would also be good warmed.
In the same prefecture, in Shizuoka City, there is also a refreshing and crisp sake called Hagi-Nishiki, which I sometimes confuse with another sake, but each has its own character and is very good.
Japanese>English
日本酒ジェントルマン
You can enjoy the acidity of Bodhi yeast. Hot sake softens it.
Japanese>English
YSTJ
Suginishiki Edono-Natsuzake.
It uses Association 28 yeast with strong malic acidity, and has a pleasant acidity and crispness; as its name suggests, it is the perfect summer sake for hot days!
Japanese>English
towsake
Likes. Acid. Clean and sweet. Cheese, cured ham.
Japanese>English