オールドスポルト
100% Yamada-Nishiki, Junmai-Nakahashi.
A further heightening of Daishichi's confident Junmai-Namikashiroshi.
You can feel the umami and depth of the rice that only Junmai can provide.
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大七Daishichi
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Location
1-chōme-66 Takeda, Nihommatsu, FukushimaOpen in Google Maps
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Daishichi箕輪門 木本純米大吟醸
panusmanu
Sold at Narita Airport. Very good pick! Medium body with sweet fruits, medium finish. Melon with clear rice, finished cleanly.
Jun
★★★★⭐︎
Dashichi, a freshly brewed, mild, raw, and elegant.
Japanese>English
sakepower
It's for your drinking record 🍶📸.
Japanese>English
LESTpGHlL1
Room temperature, easy to drink.
Japanese>English
IMYIAia4J5
★★★★
69%, 15 degrees, +4 degrees
Japanese>English
somekan
I drank it hot.
It tastes like it's on the tongue, but it disappears quickly.
Tastes like it's on the tongue, but quickly disappears
Cotton candy, hand cream
Japanese>English
Daishichi純米生酛 CLASSIC
tobikko
When we asked Koyama Shoten to recommend a sake that has the feel of old sake but is still easy to drink, they recommended this bottle. It has a sense of maturity typical of old sake, the quality is clear and transparent, it is easy to drink with the acidity typical of sake brewing, and the robust flavor of rice from Yamada-Nishiki can be fully felt. It is a sake that is easy to drink with all the elements that are popular among traditional sake drinkers.
Japanese>English
Daishichi生もと 純米 生原酒
ペンギンブルー
Sticky banana-like aroma.
Powerful mouthfeel, with a strong alcohol content.
The mellow aroma spreads to the nose.
Banana and rice grain, thick flavor.
The acidity of the yeast's yeast yeast yeast gives it a nice sharpness, so it does not become dull.
It is not spiky, but it is a strong sake.
3.5/5 for my favorite.
Japanese>English
INZO
お燗で
日日是好日
At Udon Sake Maruken
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tomohataraku
I like the lactobacillus-like quality of the sake yeast.
Japanese>English
Daishichi生酛純米古酒2014
かぶら
Daishichi Shojyo Junmai Koshu 2014
Deep amber color
Rich aged aroma with shiitake mushrooms, koji, beeswax
But not to the point of burnt soy sauce, and at the shallow end you can feel as much as an aged cheese.
It has a strong umami.
The bitterness is surprisingly moderate, with a strange texture that flows smoothly after the umami is felt.
Needless to say, the aftertaste is long.
A limited edition of Daishichi's prestigious sake association.
The specs are the usual 69% flat rice polishing, so is the original sake a regular product, or is it a pure rice with a raw yeast yeast base?
Beautiful sake quality and complexity that is typical of Daishichi, and the same quality as the original sake that is not lost even after aging.
Surprisingly smooth texture is perfect for this time of the year when autumn has cooled down and winter is just around the corner.
Japanese>English
身欠ニシン
I got drunk so I'll give my impressions later lol.
I was impressed by the crisp aftertaste without any peculiarities.
I would say it is rather dry.
I can drink it to the end without getting tired of it.
Japanese>English
しみー
Crystal silver hue.
Grapefruit, cooked rice, soy sauce, caramel and cedar.
Attack is rather light. No sweetness, a refreshing acidity, and a pleasant bitterness in the aftertaste.
There is an acidity that is typical of a sake yeast yeast yeast, but it is very beautifully made.
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