よっち
At Aonisai Hanare, Nakano, Japan
14 degrees, refreshing.
I ate a little fish!
Chicken with original seasoning!
Japanese>English
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flos_lingua_est
I am going to have a second bottle of STAR GAIZER, which I drank around March this year, this time in May!
To be honest, the first bottle was a bit disappointing considering the quality of last year's wine, but the second bottle was as good as I expected!
It is simply sweet, tasty, acidic, and very delicious. The second bottle was just as delicious as expected! Some sensitivities may make it seem bran-y at worst, but for me, I think it turned out to be a good thing. That is why I would rather have people drink this sake during a meal than on its own. I think it goes well with fish dishes. Miso-nimono, saikyo-yaki, fish dishes with salted malted rice.
Even after the second, third, or fourth day, it tastes good all the time without losing its advantages! I like the balance of sweetness, but not too sweet.
Stargazer has been a very impressive sake this year as well!
Japanese>English
アラジン
Good evening, flos_lingua_est 😃.
STAR GAIZER, the etiquettes are stylish and I love Hitogokochi sake so I would like to try it 🤤.
I wonder if the short aging of 5 months has given it a nice flavor 🤔.
Japanese>English
flos_lingua_est
Mr. Aladdin
Good evening 🌙
It's stylish, isn't it? I just want to go to Yamanashi to see this starry sky lol.
I love Hitogokochi too ☺️
Perhaps a little riper this year would have given it a better sake quality 💡.
Japanese>English
Seiko純米酒 - 爽SOU - 瓶火入れ R5BY
うっち〜の超〜りっぱ
#Funabori#
Relaxing while watching the morning drama I had filmed 😁.
The light drinking and the drama going on makes the drinks go down 😆.
Before you know it, you can already see the bottom 😫😫.
Yuck 😱.
Japanese>English
ma-ki-
Hello, Uchi~'s super~rippa-san.
I love watching all the dramas in one sitting 🍶✨.
I watch at least one drama every season 🎵
I can't believe you've already finished it 😁✨✨✨
Japanese>English
うっち〜の超〜りっぱ
Good evening, ma-ki-chan!
I'm sucked in by Sari Ito's clever acting 😆.
I'm drunk on both the drama and the booze 😁.
Japanese>English
Seiko純米吟醸 雄町
たっくん
😊
KAWA
Feels light
goes in easily
Japanese>English
ランボー
Easy to drink 🍶.
Japanese>English
m
Late, grain-like acidity
sake to be enjoyed with food
Slightly umami rice flavor
Japanese>English
ななな
Good sharpness! It doesn't seem to linger too much.
I wanted to drink it with a meal.
The label is too cute...lol
Japanese>English
eighchang
Slight carbonation
Refreshing taste
Japanese>English
もいけ
Was it refreshingly light?
Japanese>English
のちを
Yamanashi sake. I saw it for the first time.
I heard there's a floral yeast research group at Tokyo University of Agriculture.
What is vine rose yeast?
I heard there are a lot of different sake rice varieties out there.
I can't really remember what it tastes like because there is so much information.
It's clear and refreshing. Is it bitter or astringent? I wasn't sure about the flower yeast.
Japanese>English
Rigel
I think the professor of flower yeast at Tokyo University of Agriculture was quite famous, and the brewers of Raifuku and Laughing Four Seasons were also from his lab when he was a student 😙.
Japanese>English
のちを
Hi Rigel, I'm quintessential that you even have the professor in your head! Keep me posted on everything!
Japanese>English
Seiko純米生原酒 美山錦 つるばら酵母仕込
まつちよ
This will be the last Xuanwu in the Qinghuang Four Gods series.
I forgot to take a picture before drinking💦.
The day I opened the bottle, it felt a bit hard, so I left it in the fridge for 3 days.
The top aroma is slightly sweet with a hint of alcohol.
I don't think it has a floral yeast feel.
When you put it in your mouth, it has a mild sweetness with a slight astringency.
The slight astringency gradually fades away.
The astringency is a bit prominent.
After leaving it for a while and letting the temperature rise, a sweet aroma and sweet flavor emerged.
However, I don't think it has much of a floral yeast taste.
My personal evaluation of this year's four gods
Suzaku (Hatsushibori) > Seiryu (Omachi) > Genbu (Miyamanishiki) > Byakko (Gohyakumangoku)
Suzaku was the most delicious, with a gorgeous aroma and sweet flavor from the floral yeast.
Last year's Byakkora was similar, but I wonder if it was due to the high temperature disorder of the rice.
I'm looking forward to next year again! 🍶
Japanese>English
flos_lingua_est
I was so impressed with the obvious taste of STAR GAIZER last year that I got carried away and bought two bottles this year!
The clarity is amazing! So clear that you can feel the stars and the starry void in the night sky. There is a unique richness from it and the first day it was ...... honestly not very tasty! LOL!
But from the second day, STAR GAIZER is in its element and very tasty!
The sweetness is moderate, but there is a sourness and a delicious flavor, and it is delicious without any cloying taste!
I remember that it was very tasty on its own last year, but this time it is also good on its own! But I thought it was clearly better with a meal! Maybe it's because this year's sake is stronger than last year's.
If you ask me what it goes well with, I can't think of anything, but I think it would go well with Western food, light Italian food, and snacks that don't contain much oil. If it is Japanese, it went well with nabe (hot pot)!
Japanese>English
ねむち
Kitasha City, Yamanashi Prefecture. Take-no-i Sake Brewery Co.
Seikou Seiryu Yumachi Junmai Ginjyo Nama Genjyo Tsurubara Yeast Brewing
Yes, maybe I am an omatist! I recently started to think that I might be an omatist, and bouken-san recommended this "Seikou" to me.
Seikou's Four Gods (Suzaku, Byakko, Seiryu, and Genbu) series is a series of undiluted sake made with Tsurubara yeast. The sake rice is different depending on the shipping time, and the brewing process is also a little different.
Serve it cold.
The color is clear and transparent.
The aroma is fruity with a slight sourness.
The mouthfeel is juicy and tongue-tingling.
The palate is fresh and fruity, with a refined sweetness and a tartness that is not sharp on the tongue.
It is fruity, with a little bit of umami richness, and a little bitterness in the aftertaste.
It is like a little bit of umami richness, sourness, and bitterness developing on the tongue, wrapped in an oval cover 🤔.
The sense of omachi in my image was weak, but perhaps because it is made with flower yeast, it leaves a strangely unique impression 😋bouken, it was delicious 👍.
Ingredients: Rice (domestic), Rice malt (domestic)
Rice used: 100% Omachi
Polishing ratio:50%.
Alcohol content: 17.5
Japanese>English
bouken
Good morning, Nemuchi 😃.
Glad you enjoyed the drink 🤗
Did you feel the taste change was not so bad since you said you would finish it in 2 days?
Japanese>English
ねむち
Hi bouken, I finished it in 2 days and the only taste change was a calming sensation, I didn't notice the bitter and pungent upswing 😊I'm glad I finished it early 🤔I might have dared to try it after the 3rd day...
Japanese>English
あいあい
Dry with a shochu-like aroma
Japanese>English