パピスケ
Souvenir from a trip to Mito🍶.
Slightly yellowish hue, strong acidic aroma, dry and rough first impression with a faintly sweet aftertaste.
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Bamboo Crane
Purchased while on a trip to Oarai, Ibaraki Prefecture.
The mouthfeel is sour and rich with the sweetness of rice.
It is gentle on the throat, but a deep cup that makes your mouth hot and curdled!
Japanese>English
RYO1
Ingredients: Rice (domestic), rice malt (domestic)
Ingredients: 100% Hitanishiki
Rice polishing ratio 65
Alcohol content: 20
No charcoal, no water, no fire.
It is a very cool sake.
★★★★☆☆☆☆
Japanese>English
soumacho
Next was the first time for us, Tsuki no I.
It was served warm.
The aroma was mellow. It has a classic flavor with a caramel-like mouthfeel.
It is not too spicy and goes well with meat dishes.
The entrée was saikyo yaki (grilled momiji pork) and crispy fried chicken skin.
Japanese>English
はせゆき
This time 7 kinds, 5 cups.
Sticky, bitter, fruity, a genre I don't usually drink.
Japanese>English
bap
Stopped by a local sake bar on the way home from a movie.
It's nice to be able to drink a variety of new sake with a little bit of each.
The one that impressed me the most was Tsuki no I's Risshun Asa Shibori.
Fresh mouthfeel!
Surprisingly fruity and sweet!
The second half was very dry, as is typical of Tsuki no I.
Almost completely fermented at 19 degrees Celsius.
Body and dry aftertaste as good as Shumai
The exorcism is complete!
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呑み助
Tsuki no I Junmai Unfiltered Nama Sake Hitanishiki
February 5, 2025
Drinks with friends in Kichijoji.
We had a bottle of Ibaraki Tsuki no I, which was made by the toji Ishikawa, who moved from Hiroshima Taketsuru. It is an amber-colored sake that looks good warmed up, but it is easy to drink cold and goes well with tsumami. While it was easy to drink, I was surprised to see the alcohol content of 20%. I was tipsy in the cold.
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Chizu
Rice polishing ratio 60
Alcohol content 19%.
It has a slight color and a subdued aroma. It has a slight color and a modest aroma, and the chattering sensation in the mouth is like that of shochu, but it also has the umami of rice that is typical of sake.
Thankful to be able to enjoy sake pressed on the morning of Risshun again this year ✨.
It's a big hit, but it's also a very tasty accompaniment! It's a bit of a shocker, but it's a bit of a risky drink if you drink it with a strong flavorful side dish (19 ❗).
This year, Tsukinoi and Sengoku had completely different qualities 😋 Looking forward to the next one 🍶.
Japanese>English
月の井一番搾りxxx