まっちー
I happened to stop by a restaurant.
Is it crisp and dry? Seems like it would go well with a meal.
Japanese>English
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御前酒御前酒
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116 Katsuyama, Maniwa, OkayamaOpen in Google Maps
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ナッチュ
Sweet and refreshing. The use of malic acid high-producing yeast gives it a taste different from previous Gozenshu 😋.
Japanese>English
Haste
I bought it on the first day of my business trip to Okayama and had it at the hotel. It had a pleasant aroma, a fizzy mouthfeel, and a mild, robust flavor.
Japanese>English
mahiromk346
Easy to drink with a pleasant balance of umami and acidity.
Sweet on the palate, but the aftertaste is rather refreshing.
A bottle that goes well with a variety of meals.
Japanese>English
御前酒如意山 純米吟醸
しんしんSY
Comments to follow.
extensive knowledge
Rice used: 100% Omachi rice from Okayama Prefecture
Rice polishing ratio: 55
Alcohol percentage: 17
Japanese>English
御前酒1859純米
FUJIYAMA
Today's sake is a Gozenshu made with Omachi from Okayama Prefecture❗️
The aroma is of junmai with a slight sweetness❗️ sip and you will feel a tingling sensation on your tongue and a slight sour acidity will come❗️❗️ interesting sake for a mealtime drink⭕️
Japanese>English
御前酒菩提酛にごり酒ライト 純米生原酒
しんたろ
This is my first Bodai yeast brewed sake. The mild acidity is very tasty, with a clean aftertaste that is not too lingering, which I like, and it is apple-like.
The label says that the previous master brewer revived the Bodai Hashiro, but the Bodai Hashiro Kenkyukai website has a different story, which I will look into further.
Bodai-Hashiro is said to be the oldest sake brewing method established in the Muromachi period (1336-1573) at Shoreki-ji Temple at the foot of Mt. It is characterized by soaking raw rice in water to propagate lactic acid bacteria and using the "soyashi water" as the brewing water for the sake brewer.
Japanese>English
yas
emi蔵
とら
When opening the bottle, the stopper or fly away.
After that, when you open the bottle, it makes a nice popping sound.
The aroma is soft and sweet like Bodai yeast.
It is light and easy to drink as the name suggests, compared to the Bodai Hashiro and Mizu Hashiro we have had so far.
Japanese>English
荒馬
This is my first time drinking Okayama sake. It's delicious, but not too sweet 😋 They also have a dry version. Only available at special stores🔥.
Japanese>English
Brubeck
Mimasaka tasted Katsuyama sake.
The impression was that it was sweeter than the usual "Gozenshu.
But it is not sweet, and the taste is sharp.
It is an old-fashioned "Bodhi yeast" sake, but with a refined flavor.
It was a truly delicious sake.
Japanese>English
たけるパパ
This is my first time in Okayama 😄.
I've only had Bodhi Hashiwado... I've only had Mimuro Sugi... I was very interested in it and was attracted by the label "Betsuatsurai" so I bought it.
I was very interested in it and bought it because I was attracted by the label "Betsuatsurai".
The rice used is 100% Omachi rice produced in Okayama Prefecture.
Rice polishing ratio is 55%.
Alcohol level is 17
Sake degree is +2
When the bottle is opened, it makes a pleasant popping sound.
When poured into the sake cup, it has a smooth, slightly thickened, and clear texture.
When the bottle is opened, the aroma is subdued, like that of a modest tropical fruit.
Upon sipping, it has a smooth mouthfeel, with a fluffy, smooth flavor spreading through the mouth.
A refreshing lemon-like citrus acidity spreads quickly on the tongue, leaving a soft, rich, fruity flavor in the aftertaste.
The complex flavors of Bodai Hashimoto enhance the deliciousness, and the umami, smoothness, and acidity of Bodai Hashimoto make it more fresh and fresh. The taste is a very smooth and fresh ginjo nama-shu with no sharp elements.
The clear umami and fresh acidity go down the throat and disappear quickly and crisply.
It is best served chilled, but the flavor increases as it approaches room temperature.
Japanese>English