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睡龍Suiryu
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nakaaki
⭐️⭐️⭐️⭐️⭐️
I like it warmed up.
Japanese>English
しんしんSY
extensive knowledge
Sake rice is Gohyakumangoku, and the freshly squeezed sake is bottled without heat treatment.
It is a rare seasonal sake from Sairyu, bottled freshly pressed without heat treatment.
Rice used: Gohyakumangoku
Rice polishing ratio: 60
Sake strength: --
Acidity: --
Yeast: --
Japanese>English
Suiryu生酛純米 2018BY
とみーた
This is a brand that left a lasting impression on me after drinking it heated at a yakitori restaurant in Tokyo a few years ago. I saw it by chance at a liquor store in Nara Station and bought it.
Sealed cold.
There is a freshness in the aroma that has a thick, raw yeast yeast yeast-like flavor.
On the palate, it tastes more like ripe melon juice than heavy and robust, with a strong dry finish.
As the brewer comments, it has a deep flavor but is light and easy to drink.
The acidity is moderate, so it would go well with meat dishes such as yakitori and dice steak.
I would like to drink it heated after letting it sit for a while.
Japanese>English
おじさん
As a reminder.
Japanese>English
和服好き
The H30 brew was served hot.
It has a firm taste with acidity and depth. As expected of an old sake.
It is also very dry because it was heated up.
However, for being aged for over 5 years, it was surprisingly light and easy to drink 😊.
Japanese>English
Suiryu純米 2015BY
まつちよ
It's an aged sake from Sairyu.
What did we do in 2015 🤔?
I got it warmed up 🍶.
The aroma on the nose is slightly sweet with a hint of maturity.
The taste is complex with a little bit of sweetness and amino acids.
I think it is still too early for my young taste buds.
I drank a unaged or unpasteurized Soriryu once upon a time and it was delicious and sweet like Shinkame's unpasteurized sake.
I want to drink that again🤔.
Thanks for the food 🍶.
Japanese>English
ひるぺこ
Good evening, Mr. Matsuchiyo. I like Soriryu. I saw on the brewer's website that it has a mellow and spicy taste. I went to the brewery the other day and brought back a bottle of last year's Ichikatsu. I wonder if it's close to what you said it tasted like. I'm looking forward to drinking it 😊.
Japanese>English
まつちよ
Good evening Peco 🍶.
Is there a fire-brewed one 💦?
I wonder what I drank 🤔.
There are almost no stores in Tokyo that sell Soriryu that needs to be refrigerated, right?
I guess I'll have to go back to Nara to drink some more 😊.
Japanese>English
タロウ
I think it is called "Ryo" because it is easy to drink after being watered down to 14 degrees.
Naturally, it is colored. It is not quite yellow.
The aroma is also mature. Banana, apricot, black tea, mushroom, cedar. Maybe even some white beans?
Light enough to be cool and easy to drink at room temperature. Very moderate sweetness. The acidity is relatively strong and the astringency gives it volume. However, the umami that can be felt even at room temperature makes this sake special. It is light but has a strong presence.
Warm it up.
The deep, earthy flavor develops and is indescribably delicious. It is not assertive, but has a strong presence.
It would be better to drink it at room temperature than to warm it up badly. If you want to warm it up, do it well. I hope this light, matured sake will spread more and more. Delicious.
Japanese>English
こうすけ
The harmony between the gentle umami of rice and acidity spreads pleasantly on the palate. It has a dry finish with a soft taste. It can be enjoyed with meals at a variety of temperatures, including chilled, room temperature, and lukewarm.
Japanese>English
rnakai88
Fairly light, gentle acidity and flavor
Japanese>English
yakbee
Fat
Delicious hot sake
Japanese>English
南十字輝
5/10
This is my first time drinking Sairyu.
The label is distinctive and makes me think it is a brewery that makes a special kind of sake.
This one is said to be a dry sake, but it is a bit special.
It was a sake with a variety of flavors.
It was a bit smoky and had a yogurt-like flavor.
I thought it would have been better to warm it up.
I'll do that next time.
Japanese>English
由紀
After several years of aging, the sake has a firm body, but the deep acidity pulls it all together.
Japanese>English