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楯野川Tatenokawa
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Location
27 Yamadate, Sakata, YamagataOpen in Google Maps
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Tatenokawa百光 BYAKKO CRYSTALLINE SAKE
kei
👍👍👍
るーりー
好き
JZY0dx9kyb
Refreshing, a little sweet, but not too sweet, delicious!
Japanese>English
JUN
After lunch, we went straight to a friend's house for the after-party.
A rare domestic Jersey yogurt and "Tatenogawa Junmai Daiginjo" are blended in perfect balance to create this sake. A drinkable yogurt for adults.
It is also delicious with carbonated water.
6% alcohol by volume.
Japanese>English
namaiki52
Souvenirs from junior staff
A little sweet at first, and the aftertaste is fading quickly.
A little bit of alcohol
Easy to drink
Japanese>English
Nanka Yokai
Dry sake. It has a melon-like ginjo aroma, a somewhat floral aroma, and a banana-like sweetness. The dry taste starts with a crisp and dry finish.
The aftertaste is light and fresh with a hint of ginjo aroma.
As far as I can think, this is my first Tatenogawa. I bought it at a roadside station.
Since I was going to the trouble, I chose a sake distributed only in Yamagata.
I feel it is similar to Dewazakura and Kiri-Tsukuba.
Is it Ogawa yeast?
Japanese>English
デビル
Brand name] TATENOKAWA, Junmai Daiginjyo (fresh yeast & MLF)
Sake Brewer] TATENOKAWA SHUZOH CO.
Kind of sake] Junmai Daiginjo
Rice used: 100% sake brewing rice
Rice polishing ratio] 50% [Alcohol content] 15
Alcohol content】15%.
Sake Cup】Wine Glass
Aroma] +1.5 (yogurt, white peach, pear, steamed rice)
Appearance] Slightly yellowish crystal
[Taste] [Mouthfeel
Body: 2.0
Acid: 2.0 (mainly lactic acid, soft)
Sweetness: 1.5
Umami: 2.0
Bitterness: 1.5
Lingering: Mild acidity and a dairy-like richness that lingers moderately.
Impression] Mellow modern sake yeast
This is a unique lactic acid duet of a yeast yeast using lactic acid bacteria and malolactic fermentation.
This is a bottle that is particular about mellowness, even going to the trouble of having the yeast make malic acid and then converting it to lactic acid.
This is the result of bioscience techniques.
The main aroma is more lactic acid than ginjo aroma, with mild fruitiness like pear and white peach. The harmony of acidity, umami, and richness derived from the sake's natural yeast yeast yeast, makes this sake a perfect match as a food sake.
Pairing] Cream pasta, sauteed butter, white mold cheese
Repeat Score] 2.0
Japanese>English
Andrew Gibbons
Drank at room temperature. Junmai Daiginjo-shu with a soft taste.
☑️ buy again: yes, very smooth JDG. 4/5
Japanese>English