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田从Tabito
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Tabito
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I bought it last year and gave it to a friend, but he hadn't drunk it, so we drank it together after a year.
I bought it last year and gave it to a friend.
It has the crispness of Niigata and the richness of Akita.
Would it go well with sashimi?
Japanese>English
タロウ
Clear liquor.
Gentle banana and a slight yogurt-like sourness in the aroma.
At room temperature, the sourness and sweetness are accentuated by an astringent taste. It feels a little hard. It might get better if you leave it longer. It is crisp and easy to drink at room temperature.
The flavor opens up when it is heated. This is it, this is it. The flavor, which has been hidden at room temperature, spreads quickly, and the acidity and moderate astringency clean up the aftertaste. I wrote that it can be served at room temperature, but it would be a shame not to warm it up.
It's a versatile sake that can be paired with crisp foods like sashimi, as it doesn't overpower the taste when heated.
It's delicious.
Japanese>English
柊泰樹
The aroma is mild and reserved
Crisp, pungent and refreshing on the palate.
Japanese>English
フネタロウ
熱燗で
Red snapper
★★★
Crisp and sharp. Cemedine?
Japanese>English
げんきち
I drank it lukewarm! Does it have a rich taste?
Japanese>English
Tabito純米吟醸 秋田旬吟醸2020
しまっち
Maturity ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
🐴🐴🐴🐴
Chinese>English
Ogiyumi
Rice bran and coffee?
It's lukewarm and hits you hard!
Japanese>English
Chokki
Fresh from the farm, Junmai sake
15 degrees, 70%.
This is a sake from Akita-Yokote, which is read as "Tabito". I'm sure I've had it before at some pubs, but this is my first time to buy it. The name sounds delicious. It says, "It matches modern cuisine. This brewery has been brewing all pure rice wine since 2002. The fact that they let it mature for three years or more before selling it is also very interesting.
Now, take a sip.
I have a feeling that it will be twitchy for a moment. The sweetness is good for warming up.
I left it at room temperature for a while and tried again.
The sweetness was soft and full-bodied. However, it had a slight twinge to it. It's almost like a burnt taste.
I don't dislike it, but it's a habit I have. It's just that it has a core.
I heard that there are many people who don't like the Sanpai in this brewery. This product doesn't have any "Sanpai" markings on it, but I wonder if this bad habit comes from the fact that it's a waste product.
I'm not sure if this is a good idea or not. I don't know if it's because it's all made from yamahai or because it's aged.
Rating☆☆☆☆20200808
Japanese>English