That's a good one.
Diluted Shaoxing wine.
Brown in color.
I feel like I'm drinking it.
I want dried plums.
It's not for the ladies.
It's polite to drink it warm.
Sweetness, but probably classified as dry. A little umami. It can be enjoyed with a meal, but on its own, it might be a little tough for sweet tooth lovers.
I'm embarrassed to admit that this is the first time I've seen it, but it's very good. I had it warmed up, and the gorgeous aroma characteristic of the No. 7 yeast came out as a rising fragrance. As I sipped it, I felt the sourness that is typical of a traditional sake brewery, followed by a different sourness, and then a dry finish. It's a complex sake, but it's well-balanced and very good.
Sake from Fukura Shuzo before the owner or something changed the quality of the sake.
Brewed in 2019
Lightly colored sake.
Mature and complex aroma. Earthy notes like caramel, dead leaves, mushrooms, and a hint of spice.
Astringency and a hint of acidity at room temperature. A little hardness.
As it warms up, the sweetness comes out, and it becomes mildly umami and voluptuous.
It's not particularly delicious, but the more you drink it, the more it sinks in.
Must be heated up!
For today's final pitch, we compared room temperature and lukewarm warmed sake. It's an undiluted sake with a 60% rice polishing rate and 19% alcohol. At room temperature, it's wild, with a strong cereal-like rice flavor. At room temperature, it's wild, with a grainy rice flavor, but when it's loosely heated, it's a man's sake, with the elegance and maturity of a mature sake. You'll love this. It makes me want to get drunk and sing enka songs.
In search of sourness.
The Sanin Togo that I always keep has strong acidity, depth, and umami, but
Anyway, acidity! Sharp!
The aroma is almost like vinegar.
When you put it in your mouth, the sourness will overwhelm you, and the sweetness and bitterness will follow later.
It has a deep and three-dimensional taste.
The acidity is very striking.
It's a gentle sake, but it's full of flavor. I had it with Hiya, but it has a soft umami that would be delicious heated as well. I want to drink it every day.
Purchase date 21.04.17
Opening date 21.05.01
chilly
Colour
Slightly yellowish and cloudy
Aroma
Aroma like sweet sake
Aroma of sweet sake swells
Lingering aroma - Amazake remains for a long time
Taste
Attack: Slightly tangy on the tongue
Sweetness Not as strong as the aroma
Sourness It has a sour taste like yogurt.
Bitterness (Shibumi): Hardly perceptible
Umami: A mass of sweetness from the rice
Alcohol: Hardly perceptible
A sense of maturity
Food to pair with
Carpaccio of bonito ★★★☆☆ Carpaccio may not be enough to beat sake.
Buri Daikon ★★★★★ Yes, it goes well with sweet Buri Daikon! They complement each other well and are wonderfully delicious!
Grilled yellowtail with salt ★★☆☆ It's good enough to beat the sake, but after eating Buri-daikon, the dish and the sake don't have enough sweetness.
Consensus: This is not a sweet sake. The kind that goes down easy in a gentle hiya.
Warmed sake (around 55℃)
Taste
The sweetness came out! But at the same time, there's astringency... As it cools down, the astringency fades and the sweetness remains, creating a perfect balance. I like it warmed up lukewarm.
From now on: let it sit at room temperature for a while.
Japanese>English
5
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山陰東郷
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