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Suginishiki Yamahai Junmai Tenpo 13th year, hot sake
Pot-au-feu
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杉錦Suginishiki
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Location
4-chōme-6-4 Koishigawachō, Fujieda, ShizuokaOpen in Google Maps
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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😭
Japanese>English
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 😊.
Japanese>English
obayo
I tasted it during a tour of the Sugii Sake Brewery.
Japanese>English
obayo
I tasted it during a tour of the Sugii Sake Brewery.
Japanese>English
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
Yukiyyy
Soft to drink
Soft to the taste
Sweetness and grain aroma
Clean and refreshing
Summer heat and sashimi
Cold sake
This is it!
Japanese>English
Suginishiki特別純米酒 生もと仕込み
はまち
First impression is water itself, with a slight taste of rice. When it gets on the tongue, it is a cup with a habit of leaving a lactic acid bacteria smell unique to the sake's sake yeast. The persistence of the habit is long, but you can taste the richness at the end.
That is why we would like to pair it with cheeses that have a strong sense of fermentation.
I think that Iburi gakko and cream cheese would go well with it.
Rice polishing ratio 60%, Sake degree +9, Acidity 1.7
Association No. 701, once-fired
Liked 3.9
Japanese>English
Yukiyyy
Aroma
Slightly grain-like aroma
Sense of Suginishiki
Very refreshing on the palate
Perfect balance of sweetness and sourness
Perfect for summer
Pair with grilled eel
Japanese>English
ぐんまー
Sugi-Nishiki Edono-Natsuzake
Prefecture: Fujieda City, Shizuoka Prefecture
Rice used: 100% Shizuoka Prefecture grown 2038 Honorific Fuji
Rice polishing ratio: 70
Sake meter degree: -8.5
Alcohol content: 15%.
@Jack and Matilda in the Neighborhood, LUCUA Osaka Store (Osaka Prefecture)
Japanese>English
K1wader
Crisp and cool sweet and sour.
Fresh, sweet and soft aroma. Zesty acidity.
Japanese>English