6/10
Flay! Flay! It is said to be a sake called "Hurray!
It is written "Cheering Sake" on the bottle.
The rice polishing ratio is 80%, so it is not a sake with a specific name, but a pure rice sake.
When drunk cold, it is a bit lackluster, with only a hint of sourness remaining.
So I had it warmed up.
It warmed up beautifully, and the flavor was well integrated.
It was so good that I wanted to keep it at home for warming up.
I think I might like this kind of sake more and more as I get older.
I was at a concert of a friend of mine and halfway through the concert, I was wondering where to go. I searched for a place to go, and luckily I found heated up + vino today, which is open from 3:00 pm. ❤️ I had the place to myself and relaxed 🎵.
I had a warmed up Tomirei with a chaser of Kappa's Tokuri😃✨⤴️ colander soda 😋😋😋😋 with duck 😋😋😋 and ❤️
Naturally muddy, cloudy with color.
The aroma is, what is this? Grain? Corn, perhaps? There are banana and lactic acid-like aromas in it.
Sticky and textured with a hard taste. How do you like it? The milky texture wraps around a strong astringency like There is some sweetness, but it is quite moderate. It might be good with carbonated water and a squeeze of lemon or something. Hard core. Don't be fooled by its appearance.
Warm it up.
This one is hard core too. It might be better to add water and raise the temperature.
This is the kind of wine that can be a big hit depending on what you serve it with. Corn tempura, corn potage, grilled meat.
Also, Japanese sweets with red bean paste. It would be good to add water and drink it when eating Japanese sweets.
H27/60
Yamadanishiki produced in Tottori
Polishing ratio 60
Studying for the second examination.
Transparent, slightly dark, yellow
Aromas of ripeness.
banana, bay leaf, humus, caramel, soy sauce, aged cheese
First impression: strong, sweet: full, acidity: round, bitterness: gives fullness, balance: sticky, opulent, lingering: long
🌾Tottori Yamada Nishiki, some out-of-spec rice used 🅰️15 degrees
It is purchased at Wattaina. It is said to be equivalent to junmai-shu because some out of quality rice is used. Delicious sake for dinner.
⭐️⭐️⭐️⭐️
Pure? I thought so, but it seems to be a junmai sake made from rice outside of the same category.
It has a spiciness and umami that is typical of Sanin sake.
The owner of my favorite liquor store recommended that I purchase this sake by reservation. It is a nama-shu, a nama-hashiroshi, and R4, so it is a bit matured. The first taste on the palate is sweetness, which is different from the sharpness and cleanness. It has a richness that goes well with oily sashimi. It was a really delicious sake. The light acidity was refreshing when I drank it with soda water at the end.
I heated it up to about 50 degrees.
Very tasty because I had it professionally done.
Lactic acidity
Sweetness comes out when the temperature reaches human skin.
I was curious to try Doburoku with soda.
I was curious to try it with soda! The aroma of rice juice and moromi.
It is creamy and lingers on the tongue.
It has a sour taste like vinegar, probably due to the carbonation.
As it dilutes, the acidity becomes lemon-like and sharp.
Refreshing taste.
I ordered the shark in nanbanzuke and Tochiotome no shirotoado.
He said that when this was available, a different nigori would be added.
Monzennakacho Moderately
