4.3/5.0
A little aroma, moderate sweetness and hardness. It is a good sake to drink for a long time without getting tired of it. I paired it with sashimi today, and it went well with light squid, but it also went well with sautéed butter. Might go well with a simple dish.
The aroma is melon-like, but also a bit herbal with a hint of zing.
The first day it was warmed up to 40°C (104°F). The first day was spent heating it up to 40°C. From the start, it had a dry, spicy flavor, and it was sharp and sharp as it was. Raising the temperature to 45°C or 50°C does not make much difference.
Room temperature. It is still herbal and dry. It also has umami. The sharpness is slightly lessened.
It can be served cold on the second day. It is slightly bitter, and the sharpness is more bitter than dry, but it is not unpleasantly bitter, and the umami can still be felt.
It is a dry sake with a rather dry impression and herbal accents. It is suitable for room temperature to warming, but it can also be served cold, and it does not change much whether it is heated at low or high temperatures.
Sugiyuu Dry +10 Special Junmai Genshu
Rating 4.4
Alcohol 17-18%, Miyamanishiki rice, 55% polished rice, Yamagata yeast, Sake meter value +10, Acidity 1.7
This sake has a sake strength of +10. The aroma is mild and dry, but the mouthfeel is softer and more vividly delicious than one would expect from a sake with such a mild aroma. The taste is soft and mildly sharp. The taste is soft and mildly sharp, with a mild sweetness and a mild umami flavor.
There is a very weak aroma of grated apple.
On the palate, it is dry and sharp, but also has a slightly cloying texture, with maple and caramel-like flavors. The pull is beautiful.
The summer sake was not so good, but I think this Sugiyuu autumn-aged sake is very well made. I would like to drink it with autumnal delicacies.
Sugi Isamu Yukihawake Junmai Genmai Aki-agari (Unblended pure rice) from Sugi Isamu Warabioka Sake Brewery, Akumi-gun, Yamagata
This autumn sake has a strong core with a strong sense of maturity.
We enjoyed it with autumnal delicacies. It was very delicious.
A little sweetness in the ginjo aroma, but not too much.
The attack is refreshing.
Umami with little lingering aftertaste and little alcohol
Suitable as a food sake
This sake was purchased at a sake shop in Yamagata and was recommended by the owner, who said it is best enjoyed at room temperature, not cold or heated. The sake was more relaxed because it was hiyaoroshi (cold sake). It is also good with strong flavored boiled fish.
Personally, I liked it best when it was cold or a little cooler.
I used to like sake with a strong aroma, but now I like this kind of sake because it is easy to drink and I finished the 4-ounce bottle by myself in no time.
