This sake is from Imari City in northwestern Saga Prefecture.
Like "Nabeshima," it has a modest top-fragrance aroma.
When you take a sip, it is rich and sweet, and the flavor of the rice seems to be amplified.
It tastes similar to Nabeshima's Junmai Ginjo, but this one is a bit more folksy. It is unquestionably delicious.
It is unquestionably delicious. I like it.
Thank you very much.
I went to Ito Sake Shop near Ureshino Station and bought a bottle recommended by the manager (though I had my doubts). It has a tangy, fruity taste like Nabeshima, but with a good balance of rice flavor and acidity. It's delicious! This bottle reminded me of the high level of Saga's sake.
The Amami special junmai is also in this vein, but the Amami is a bit more girlish or complex, while this one seems to be more of a man's sake. I want to go back to Ito Sake Brewery ^^^.
Basic Matsuura Ichi
It is a very well-balanced sake, with just the right amount of richness and moderate freshness. It is also cosmetically pleasing. It is a must for everyday drinking.
Drinking at an izakaya introduced by my father in Watanabe Dori.
This restaurant is wonderful, not only for the delicious sake, but also for the very tasty snacks to go with it!
The sake on the right side of the photo
It seems to be a limited edition sake made to commemorate some kind of anniversary of the toji (master brewer).
Drink cold
Cloudy white
Full-bodied, but quickly fades away.
The aftertaste is medium, thick without any cloying flavors.
The taste is quite different from the one of the same brand with a strong sweet taste that we drank before.
Clear and colorless
Ginjo aroma similar to watermelon
Very rich sweetness and full-bodied flavor.
The aftertaste is short, but the sweetness remains in the mouth.
It is a sake that should be called sake fortified, but with added sugar. The alcohol content is over 20 degrees Celsius, so it is treated as a miscellaneous sake.
It is made from "Reihou" rice, which was once the third largest rice planted in Japan (apparently). It is said to be a low-cost rice used for sake brewing in northern Kyushu.
The sweetness is like drinking sugar water, but the high alcohol content makes it dangerous. It leaves a grapey aftertaste.
Purchased some local sake at the hotel in Imari for a nightcap at Aeon.
I had heard from a local that it was delicious, and I was curious about this brand.
It has a mild fruity aroma, a smooth mouthfeel, a light fruity sweetness when you drink it, an image between pear and 20th century pear, a little bit of umami like a sake yeast stock, and a cool feeling like fresh water, followed by a light acidity and astringency.
It seems to go well with sashimi and sasa-kamaboko. I had no idea it was this good. Everyone likes this sake, including foreigners, young people, and women,
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Matsuraichi
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