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竹鶴Taketsuru
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Taketsuru
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ウジ
The label is distinctive.
It was served hot.
A little amber in color
Surprisingly easy to drink.
Japanese>English
kawaka
Aroma is koji type
It is not fruity.
When you put it in your mouth, it has a rich sweetness and umami
Sourness spreads from the rich sweetness and umami.
The aftertaste is refreshing with a firm acidity.
It is good cold, but it is also good warmed up.
Japanese>English
まにきゅあ
It seems that there are many kinds of old sake, and some of them are suitable for hot sake.
At first, I like the high aroma and the impact of the mouthfeel.
Japanese>English
loopy
Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me.
Producer: Taketsuru Shuzoten (Takehara City, Hiroshima Prefecture)
Rice used: Hachitan-Nishiki
Rice polishing ratio: 70%.
Yeast: Association 601 yeast
Alcohol percentage: 15.6
Nisshu degree: +10.5
Acidity: 2.5
Amino acidity: Not disclosed
Volume: 720ml
Price: 1,573 yen (tax included)
(My impression after drinking it)
It looks yellowish. The aroma is of alcohol and rice bran. When you put it in your mouth, you will be surprised to find that the umami of the rice does not come through. I thought it would be richer and more like a heated sake, but it wasn't particularly outstandingly delicious as a heated sake.... It is far different from the deliciousness of heated Shinkame sake.
Japanese>English
はがね
I happened to have it with grilled mackerel from Seven, and it was a perfect partner.
Sake meter value +10, acidity 2.2.
It is mellow, dry, and has a good taste that does not lose to the mackerel oil.
The richness of the flavor can be appreciated when served by itself.
It is a cool sake that makes the most of the 70% rice polishing ratio.
I would like to know the difference in the yeast,
I would like to know the difference of Kyokai yeast, but I would like to know if there is anyone who knows more about it.
This one seems to be Kyokai No. 7, and I can't get my hands on No. 6.
Saijo is famous for Hiroshima sake, but Takekaku is a brewery in Takehara City, which is east of Hiroshima City.
Sake from the Seto Inland Sea side, from Kure City to Takehara City, is also delicious.
I would like to try Hana Hato next time.
Japanese>English
miuta_takashi
燗酒絶品
やす
I was curious to buy it because it was one of the most popular brands of heated sake, and its first shibori-nama-shu seemed very rare.
At the entrance, the aroma was of soft cream, with a hint of subdued but elegant acidity, reminding us that "ginjo" has this kind of expression as well. At the back of it, there is a hint of sweetness from the rice, like cotton candy.
In the mouth, the soft acidity felt in the Kamitatekko leads the way, and a fresh but firm core of umami spreads across the palate. The finish is so gentle that you do not feel the timing of the finish. This is delicious.
I like to drink trendy sakes that are "sweet and beautiful" or "sweet, delicious, and easy to drink," but when I taste a classic, high quality sake like this, I feel very relieved.
This sake makes me think once again that we cannot draw such a fine line between "dry" and "sweet" in front of a certain sake.
I always think that sake that makes me think, "It will definitely taste good even when heated" is trustworthy, and even more so when it's a nama-shu. I think this is a sake that can definitely be heated up as well.
Japanese>English
ぎゃばん
☆☆☆☆☆
I would love to drink the whisky Takezuru, but the sake Takezuru. This is probably my first time.
Unlike the aroma, the taste is strong and robust.
But it is surprisingly easy to drink. It smells a little like alcohol, but it is delicious.
Japanese>English
酒屋 巡
Company drinking party.
Halfway through the party, I'm drunk, thrown out, and laughing.
Although my desire for alcohol is ignited, the contents of my wallet are very arctic.
I wish I could use a watermelon.
But I still want to drink good sake.
It had been about a year since I had been to this restaurant.
There was some complicated writing on the signboard.
Oh, I guess I'm sorry for being a troublesome drinker, lol.
I'm a drinker, and I'm not afraid to be complicated!
Yes, I'm sorry...
I asked for a drink on the recommendation of the warmer girl I haven't had in a while (this may be the last drink of the month for my wallet).
Takekizuru, pure rice with a fresh yeast yeast yeast yeast base.
As expected of the kanbanmusume, she remembered my face. She seemed to remember my face (well, I'm a lazy drinker, lol).
I asked her to warm it up to lukewarm, just as I like it.
The mouthfeel was like a "sake yeast".
It has a barrel-like flavor and astringent taste. There is a yogurt-like acidity in the middle of it.
I guess there are different tastes for sake with a traditional yeast yeast yeast yeast yeast yeast yeast yeast yeast.
We drank it with oden.
I ordered my favorite pork belly and burdock root roll.
As I write this, I let the oden cool down moderately.
Wow, I'm going to have another drink even though I don't have any money....
The restaurant is open all year round, but when it's cold, it's best to warm up the sake with oden.
Japanese>English
まるわ
Takekaku is the sake of Masan's parents' family, which was a morning drama some years ago.
It is famous as a heavy sake, but I had never had a chance to try it before.
It has a smell and taste more reminiscent of whiskey than a food sake, and is best at room temperature.
It is more like a whiskey than a sake. This is a true Japanese whiskey. (This is just my personal impression).
Japanese>English
ともみさん
The name Takezuru caught my eye.
I see that it is Massan's family's sake.
I want to find it and drink it.
From a Nikka Whiskey lover.
Japanese>English
まるわ
Hello, Tomomi.
It seems to be a major brand in Hiroshima.
I am also a Nikka whisky drinker.
Japanese>English
いち
sake made without added alcohol
I felt a lot of alcohol.
If I have a chance to drink it again, I'll drink it hot.
Japanese>English
けいけい
The color is pale amber rather than lemon.
The flavor and richness of the rice is robust and strong. Acidity is not as strong as expected. A light sense of maturity? The balance is exquisite, with no cloying or twisted flavors coming to the fore. I think it's more appealing heated than chilled or at room temperature.
⭐️⭐️⭐️⭐️
I bought this one after talking with the guy at the store about how I wanted a solid heated sake like Yuho's Yama Oroshi. I was told that it is for advanced drinkers among heated sake.
Bought at Yamada Sake Brewery.
Japanese>English
ジェイ&ノビィ
Good evening, Keikei 😃.
I just had Yuho's Yamadoroshi yesterday 🤗Yuho's Aka was good cold, but when it gets cold like this 🥶, I really want to relax with some heated sake 🤗.
Japanese>English
ボビバレ
A yellowish junmai sake suitable for warming. Tottori's Fuminomi (Flay! Flay!). Flavor!) (Hure! Hure!) from Tottori, but it may be a little mellower than that. I was amazed at the variety of flavors in junmai sake. The acidity is also a little milder than that of Hurray! but it may be a little mellower than that. Junmai sake is the opposite of fruity.
Japanese>English