大沼 慎太郎
First time in Maizuru
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香田Kota
Popular Comments
We had this at Kuriya Sake Bar. It's a great place to stop by if you want to enjoy the real Hakata. If you're looking for a place to enjoy the real Hakata, this is the place to stop by... I don't know what the drinks tasted like, but they were refreshing.
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アラサー酒呑童子
We received a 500ml bottle as a gift from Furusato and drank a glass.
The color is slightly hazy but almost transparent, and the texture is slightly thickened with a gorgeous ginjo aroma.
In the mouth, a very gorgeous aroma with a good c/e ratio spreads out, and combined with a moderate sweetness, it has a juicy flavor. At the same time, it has a spiciness and sake-like character, and because it is only 35 polished, it has no cloying taste and is very crisp for its gorgeousness.
The good ginjo aroma may be the result of the 35-polished, ultra-soft water, low-temperature fermentation, and the yeast (No. 901 or No. 1801) showing its advantages.
Overall, the impression is of a sweet, spicy, fruity, modern sake with a leading presence. It is consistently very tasty, and one never gets tired of it, no matter how many times one drinks it.
Again, I would like to enjoy the changes in flavor over time and with changes in temperature.
Rice used: 100% Yamadanishiki from Tango, 35% polished
Strength: 17%.
Production: June 2023
Japanese>English
takan
.
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Koda Premium Unfiltered Nama sake from Hakurei Shuzo!
It was hot again today! I bought this at the Hakurei Shuzo brewery in Maizuru.
It is refreshing and citrusy on this hot summer day. I drink it on the rocks, as it has the punch of unfiltered raw sake.
I bought other sake as well and will review them again.
Japanese>English
ニャンズ
Local sake in Kyoto.
Well-balanced sake. 87 points.
Japanese>English
PISCIS
Very sweet. Banana-like sweet aroma and flavor. At the moment of drinking, it gives the impression of rice juice, but the aftertaste is very gentle and sweet.
Japanese>English
じゅんさん
Hakurei's Kouden. Slightly sweet and aromatic, it is a sake that looks great in a glass of wine. The Junmai Daiginjo SPECIAL EDITION is a receptive sake that can be snuggled up to you even when you have eaten and drank a variety of foods and want to have a drink, even though it is full at the end. It is delicious.
Raw material rice Yamadanishiki produced in Tango region, Kyoto
Polishing ratio 60
Yeast used: Kyokai 1801
Alcohol percentage 16
Sake Degree ±0
Acidity 1.6
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Kota純米吟醸 無濾過生原酒
いおりちゃん
The first drink of the day. Crisp and dry.
Japanese>English
Kota純米吟醸 無濾過生原酒
autok
Drinks in February
Forgot to record.
Sorry about this now.
Looking back
This year has been a big change in the environment
I've been busy for the past four months.
I have forgotten a lot of things.
I want to regain some composure.
Well...
This sake is from a family that went to Amanohashidate on a one-day tour.
The family who went to Amanohashidate on a one-day tour
They bought this sake as a souvenir.
I sipped it with gratitude.
It's been two months already!
...
I am deeply grateful
Japanese>English
アラサー酒呑童子
We received a 500ml bottle as a gift from Furusato and drank a glass.
The color is slightly hazy but almost transparent, and the texture is slightly viscous with a gorgeous ginjo aroma.
In the mouth, a very gorgeous aroma with a good c/e ratio spreads out, and combined with a moderate sweetness, it has a juicy taste. At the same time, it has a spiciness, and because it is made with only 35 polished rice, it has no cloying taste and is very sharp for its gorgeousness.
As for the ginjo aroma, the 35-polished yeast (No. 901 or No. 1801?), fermented at a low temperature with ultra-soft water, has been slowly and carefully brought out to its fullest extent. The good ginjo aroma may be the result of the yeast (No.901 or No.1801?) taking its time to fully demonstrate its advantages.
The overall impression is of a sweet, spicy, fruity, modern sake with a leading presence. It is consistently very tasty and never gets old no matter how many times you drink it.
Again, I would like to enjoy the changes in flavor over time and with changes in temperature.
Postscript
After 5 days of storage in a cool, dark place (vegetable room of a refrigerator) after opening the package, it tasted its best.
The melon taste became more pronounced and the flavor increased.
It is very mellow and the best sake ever.
Rice used: 100% Yamadanishiki from Tango, 35% polished
Strength: 17%.
Production: March 2023
Japanese>English
もんじい
It is a more refreshing and refined version of the standard Koda Special Junmai.
Japanese>English
Kota特別純米生酒
もんじい
The flavor of the rice is well balanced with a refreshing taste. You can feel the goodness of Tango-produced Yamada-Nishiki ingredients.
Japanese>English
アラサー酒呑童子
The color is slightly golden, and the aroma is typical of sake.
In the mouth, there is a subtle ginjo aroma and a hint of rice sweetness, followed by a slight dryness. It is full-bodied and umami, with a hint of acidity, giving the impression of a clean, mellow sake.
I drank it cold, but next time I would like to try it lukewarm.
Manufactured December 2022
100% Yamadanishiki
Sake mother rice, koji rice polished to 60%, kake rice polished to 70
Set of 12 breweries of Umi-no-Kyoto, selected small bottles for drinking comparison.
Japanese>English
やこぶん
I opened a bottle of sake that I got from my parents' house at the beginning of the New Year.
It tasted light, but had a core flavor.
I wondered if it was a bad idea, but I decided to use it as a palate cleanser for rice with hashed meat.
I thought it would lose to the hashed rice because of its gentle taste, but it did not lose at all, and its freshness made my mouth happy.
It is a sake with a gentle taste, but it is also a sake with the soul of a Japanese woman who is not dyed and does not bend.
There are many kinds of sake from Kyoto.
Another good sake today!
Japanese>English
たくぼん
I got this one as a souvenir 🍶.
It has a moderate alcohol content.
It is a well-balanced sake overall.
It has a voluminous rice taste on the back palate.
and acidity.
but the sharpness and acidity peek out
and acidity peeks out.
Alcohol content: 15%.
Rice：Yamadanishiki
Rice polishing ratio: 70
Sake meter degree: +3
Japanese>English
うまいうまい
Happy New Year 🌅🌅New Year's greetings to you ✨You have been drinking well in the New Year 😊The dry taste should go well with your meals❣️Well, let's drink a lot this year 🎵.
Japanese>English
たくぼん
Happy New Year to you too, Umaumai 🎍Sake no Iwa, please 🍶Kada was perfect for Osechi ❗️.
Japanese>English
アラサー酒呑童子
Nearly transparent golden color. In the mouth, there is a hint of rice sweetness, followed by a dry taste. It has a full-bodied flavor with a sense of maturity and a slight sourness, giving the impression of a clean, mellow sake. It has a classic taste.
I drank it cool this time, so I would like to drink it at room temperature next time.
Japanese>English
アラサー酒呑童子
It was obtained as a tax return gift from Furusato, and the month of manufacture is newer than the ones we have been drinking. The last time was August, and this time was November.
Although the direction is the same, there is still a difference, and I felt this is one of the interesting aspects of sake.
The impression of a modern sake with a gorgeous ginjo aroma was maintained, but this time the umami flavor was more robust.
Postscript
Two weeks after opening the bottle, the melon flavor has increased.
Japanese>English
猿のボナンザ
Sweet but with a light aftertaste
good on cost performance
Japanese>English
アラサー酒呑童子
It is slightly golden in color and has a faint scent of topping. In the mouth, one senses the sweetness of the rice, followed by a dry taste. It has a matured flavor and richness, with a slight acidity, giving the impression of a clean mellow sake. Delicious.
I drank it cold, but it should also be good lukewarm.
It would be a great opportunity to drink this special junmai as a new sake and enjoy a different taste.
Japanese>English