Osaka-ya's drinking competition again
First time to try "Jyuhachimori" Autumn Agari!
Juicy yet deep and delicious~! Ripe like a persimmon at the end!
Wonderful 👏!
#Drinking at home
It is fire-brewed, but slightly carbonated, and has the aroma characteristic of Okayama sake, so it has the 18-mari flavor, but the depth of flavor is thin and sweet, making it more like sake cider.
I'd rather drink 18-mari without any hesitation.
I was lured by the store's pop-up.
It was a very fruity sake, quite sweet, with a chili chili flavor, and like Shinanotsuru, the name does not match the flavor 😁.
50% polished rice
Aroma is strong 🍋.
Bitter! The sweetness hits you with a gusto. The alcohol taste is also quite strong. It also has a thick and slimy taste like Mutsu Hachisen.
It has a strong sweet taste. It doesn't lose to food at all!
Fire-aged sake? A gift.
I don't know the details. The aroma is 🍋-like.
It tastes sour with a bit of a kick. The sweetness is also strong. The aftertaste is a mix of dry and sweet. You can taste various flavors and it has the character of a pure sake. It is still fire-aged, so the impression is that it is beginning to settle down.
Overall 9 (out of 10)
I had my first Okayama sake 🍶😃.
According to the description
It has a mild fruity aroma and a refined taste. Please enjoy it chilled.
Please enjoy it chilled...".
Delicious 😋.
Spicy and delicious 🍶.
I feel it is such an impression 👍
The harmony of the simple two kinds of spiciness and umami of rice
The impression lasts from the beginning of drinking to the aftertaste 👍
It was served chilled.
I was impressed by the aroma of this sake.
-Aroma: Soft sweetness
-Aroma: A slight spiciness that passes through the nose.
Taste sensation
The higher the number, the stronger the taste (5 is the maximum)
-Spiciness: 3 at the beginning → 2 in the aftertaste
-Sweetness: 0 at the beginning → 0 in the aftertaste
-Sourness: 0 at the beginning → 0 in the aftertaste
-Bitterness: 0 at the beginning → 0 lingering 0
-Astringency: 0 at the beginning → 1 lingering taste
-Rice flavor: 2 at the beginning → 2 in the aftertaste
Mouthfeel I felt】→3
Smaller number = light and smooth
Bigger number = thicker and richer
(5 is the maximum)
It's rich and tangy, but with a hint of green apple flavor 🍏It must be spicy, so today it's sukiyaki 🥰 It's already perfect Masamune! It's a dry sake with low acidity, which is unique to the seaside region, and goes well with sukiyaki 💕I'm looking forward to winter nabe dishes with a dry sake!
Good morning, shinsaku3 & Pekho 😃!
Congratulations on your first hot sake ㊗️ 🎉I can imagine the elegant flavor from its calm appearance 😌🍲nabe🍲 or oden🍢🍶It is the season to enjoy hot sake with hot sake 😚.
Congratulations to shinsaku3 & Pekho on your first Okayama sake 🎉🎊!
I'm always on the lookout for good Okayama sake, but this one was new to me 😳I took note 📝 of the food and how delicious it looked 🙏!
Good evening Jay & Nobby 😃.
Thank you 😊
I'm starting to get a glimmer of national domination 😃.
Elegant and dry, it sure looks like it would be good to warm up at ❗️😃.
mild umami
Aroma reminiscent of sweet and sour taste like lactic acid. The mild mouthfeel gives off a sweet and sour taste. The bitter and umami flavors are slowly released.
It is easy to drink with the usual juiciness and mellowness.
★★★★
Shimauma no kimochi from the 18 Mori Sake Brewery.
It has a fresh white grape flavor with a fragrant tropical aroma. It has a light, smooth texture, soft acidity, and mild umami and sweetness.
The acidity extends well from the mid-palate and finishes off nicely, leaving a pleasant bitter aftertaste.
The roundness and smooth taste are well balanced and delicious!
3.5/5.0
Finally conquered Okayama.
It was served hot in a miso hot pot while the lingering summer heat was still lingering. I wanted to drink it with a clear taste, but the oak aroma didn't suit me and lingered in my mouth.
#Drinking at home
Sake from Tagaji's brewery, Juhachimori.
Very mild taste, quite different from Tagaji's strong taste.
It has a gentle yet delicious and aromatic flavor of Omachi, and finishes with a bitterness, so it is better suited for simmered dishes with soup stock or grilled fish than for sashimi.
It is better as a food sake than as a stand-alone sake.
