From chilled to chilled, it has a classic medium-bodied, mellow, umakuchi taste with no graduation.
When heated, especially when cooled, it tastes even more like old-fashioned sake.
A good sake that is loved by the elderly locals and can be served with a variety of food.
The initial aroma is pear. When you take a sip, "Oh, it's so rich!" The sourness comes and goes. It's good to have it warmed up. It is good to drink it in small doses, as it is a bit tiring to drink. The sweetness lingers in the aftertaste.
This is the 514th one-cup, one-pack festival.
It is said that the pillar brewing process was used to prevent spoilage, and I agree that it is different from the addition of alcohol used today. However, unlike brewer's alcohol, which is pure alcohol (not ethanol), shochu is called "shochu" and its flavor can change.
The shochu we use is our own rice shochu "Amanohiboko". It is very mild, not in a bad way, but it does not have much flavor. The ratio of rice shochu is not beyond the range of "ordinary shochu", however.
It has a very good mouthfeel, and you can roll it around in your mouth to enjoy its mildness and the sweetness that comes out of it.
Tajima strong use
The top aroma is weak but very floral, the taste is very peculiar, and I was rather surprised when I first tasted it.
It has a rather bitter and dry taste, but it is not a dry sake. It has a full-bodied flavor and is a "sake that makes you drink".
The flavor of the rice is gooey and lightly sweet, pulling away with a touch of bitterness.
For my fourth cup, I chose "Ya," which I had never seen before.
I think it might be available at Kobe Hankyu or something.
The American next to me ordered it and looked like he had a hard time after drinking it.
Maybe it's because it's been about half a year since it was made 💧.
I enjoyed it with Tajima beef steak.
Izumi
180 mL
Good morning, bouken-san.
I don't know if I have a clear taste for it.
There are not many posts about it, and just the other day poynpoyon was drinking it 🍶.
Rafa Good evening ⭐︎
Each sake from Tamba to Tango has its own unique character, so I have an image of all-rounders from meat to fish 💡.
It would be fun to explore the best pairing in your hometown. ❗️
Not much aroma.
Light and refreshing.
A little melon-like.
It has a sense of being a pure sake. A powerful taste emerges.
It has a strong taste, with a bitter astringency and a touch of alcohol.
I think it is difficult to taste it when talking in an unfamiliar place.
But it seems fresh.
Kobe Sannomiya
Standing drinking stand Sanji Second
I received a drink comparison for my birthday.
She was a Kobe girl and wanted to know which one was the best. Poisoned?
Next was Tajima. Slightly dry, rich and easy to drink!
Limited edition of 300 bottles. The aroma is quite fruity at first, and at that point it sets it apart from the usual Tajima Nama Nama Sake. The mouthfeel is of course fruity and delicious! I prefer this one just as a sake. I thought the sweetness would fight each other when paired with crab, but it didn't. It was delicious after all.
I had tasted it at the liquor store during the day, and it was so good that I was considering buying it, but then I had other plans, so I had to leave for a while. I promised the liquor store owner that I would definitely come back, but my plans were running quite late and it was dusk when I got back. I thought they might have sold out, but I was super lucky to find only one bottle left! It was not from ......, but from Totsan, who had kept it for me. I'm sure I've encountered many rude people who wouldn't come back with a verbal promise, but this was the moment when I realized that this sense of duty and humanity is one of life's greatest pleasures. To top it all off, Totsan's feelings were added to the sake, and it was the best sake I have ever tasted.
If you are ever in Kinosaki Onsen, Hyogo, stop by Okamoto Sake Shop. You will meet a pleasant sake lover, Mr. Okamoto. It's a once-in-a-lifetime encounter.
It is light and dry. I was told it was limited to 1,200 bottles and bought it immediately. I was told that it was made to go well with crab, and it certainly does. The synergistic effect of washing away the tartness of crab makes it possible to drink as much as you want and eat crab. It is quite crisp and clear, so it goes well with a full-bodied food.
