naa
From Kashii.
Clear to drink.
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大七Daishichi
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たっつう
Next was the heated sake.
I don't often drink heated sake, but this one was easy to drink for a beginner, just like white water 🍶.
I had it with salmon jerky as an entrée and it went well with it. 🙆♂️
Japanese>English
WOM
I have an accumulation of unposted items, but I can't leave this one out. A gathering with my life mentor. At the time, I was a complete alcoholic, not just sake, but no alcohol at all. But my mentor loves sake. He said he drank many kinds of sake, but this one was his favorite.
I drank it cold, and although it is a daiginjo, the aroma is mild. It has a strong umami of rice, but it cuts through the flavor very smoothly. I wish I had more vocabulary, but I guess good food is good food. The technique of Takanobu Sato, a master craftsman of our time. The rice is Yamada Nishiki.
Japanese>English
うぴょん（豊盃こそ至高）
Rice used ｜ Gohyakumangoku etc.
Polishing ratio ｜ Super flat polished rice 69
Ingredients ｜ Rice (domestic), Rice malt (domestic)
Alcohol Content ｜ 14
When I looked up the term "seikyo", I found that it is a method of brewing using lactic acid bacteria floating around naturally and gradually growing them from scratch, rather than suddenly adding specific lactic acid bacteria, which takes longer than usual.
From the first sip, a slight sourness like yogurt and a strong umami and sweetness rush over the palate. From this point on, sweetness prevails, and the original sweetness of the rice hits you like an octopus. The aftertaste is also sweet and sour with a hint of lactic acidity.
Well, if I had to describe it in one word, it would be Urakasumi, which has a strong lactic acidity. This time it was a refreshing cold sake, so it might have been better if it were chilled, but like Urakasumi, Daishichi should be chilled at room temperature or at a slightly higher low temperature, like in a vegetable room. Thank you very much for the sake.
Japanese>English
酔生夢死
Daigin Kai 2nd meeting, President and Misuzu-san ‼️
Alcohol content 15%.
Sake degree +3
Acidity 1.4
Amino acidity 1.4
Rice used: Chiyonishiki, others (Fukushima), Gohyakumangoku (Toyama, Fukushima)
Polishing ratio (Kake rice, Koji rice) 69%, 65% (Super flat rice polishing)
Yeast In-house yeast
Japanese>English
猫大好き
I buy it by the bottle and drink it in the hiya.
It goes well with everything from light flavors to strong flavors like cheese.
I think the aroma has gone out of the bottle due to poor storage method.
Japanese>English
sakeshoshinsha10
Became a sake lover and drank sake
Purchased at half price at the supermarket
Why?
Because it's a year old from the date of manufacture?
But it tastes as good as ever!
Japanese>English
MICHI
This was the first time I tasted this sake, and I found it to be in the middle of sweet and dry, light and thick, in a good way.
Japanese>English
そめぞう
While we were eating oden, I said to myself, "I want some hot sake! (I think I drank a lot of hot sake yesterday and had very little left), so I had a bottle of Dainichi hot sake. It was very tasty and I drank it in gulps even though it was still very cold, but it was definitely more delicious when it was heated. I paired it with some meatballs that were in the oden.
This was also purchased at the Co-op. The buyers at the Co-op are amazing. They suggest delicious sake every week.
Japanese>English
坂田 康朗
Daishichi Junmai Nama Nama Sake
Slightly sweet and coarse aroma with a lingering sense of koji at the moment of smell.
The sweetness of koji comes out in the mouth.
It seems to have been aged for a year, so the taste is slightly more square than the aroma.
Japanese>English
よっち
At Fukushima-kan, Nihonbashi, Kanda
15°, soft and fresh
Japanese>English
sakepower
It's for the record of my drinking 🍶📸😋.
Japanese>English
よっち
At Simme, Kanda
Slightly matured feeling
Seasonal Mushroom Tempura
Shijimi udon noodles
Japanese>English
Ｓたっく
Memorandum
Sake rice Gohyakumangoku
Rice polishing ratio 69
Mouthfeel is firm and mellow. The aftertaste is a little sour and bitter. The aftertaste is clean and dry overall.
Japanese>English