Hiroppa
Dry Junmai Ginjo. The taste of rice remains.
Japanese>English
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太刀山Tachiyama
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A chart created from flavor analysis of user comments.
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さなD
The rice used is Gohyakumangoku.
I bought it at the end of last year at an antenna store in Toyama.
I didn't know about this brand.
The color is a light amber.
The color is pale amber, and the flavor is just as it should be.
It's relatively easy to drink because it's crisp and not overpowering, but it didn't seem to suit my partner who likes floral and sweet flavors.
It didn't match well with the grilled chicken, but I think it will swell up with time, so I'll leave it for a while.
It's quite a unique sake, and I don't dislike it!
Japanese>English
Tachiyama純米 極寒仕込み
zak
Cold sake
Complex flavor and refreshing taste
Delicious sake
Japanese>English
hoshiaki
Junmai Ginjo ODARI
In the sightseeing train "Berumonta"。 No hine. I'm grateful to be able to enjoy freshly made sushi on the train😆.
Berumonta@Jobata line 20210313
Japanese>English
Tachiyama純米吟醸 ひやおろし
くっしー
味わい系
Nori
I drank it at room temperature because it was too cold to drink right out of the fridge.
The color is very yellow. It smells like an old brewery. The sourness of the nose and the smell of sake like sieved wood are in full swing. You can tell it's thick before you drink it.
The alcohol smell and taste are amazing. The sourness and bitterness spread strongly to the tongue. The inside of the mouth is stimulated and a little numb. I think it is called spicy. The alcohol content is 15, but it seems to be about 20. The sourness is also very characteristic. Personally, I don't like alcoholic drinks with a strong sense of alcohol, but for some reason I wanted to drink it again, so I bought it. It's a strange sake. It is rare to find a sake like this on the Sea of Japan side.
I also tried drinking it hot. When you smell it, it smells like alcohol and it hurts your eyes.
When I drank it, the alcohol feeling faded and it became mild and easy to drink. The sourness and old-fashioned warehouse aroma spread pleasantly. I think hot heating is the right choice. It's not my favorite, but it's the kind of sake I hope will remain this way forever.
Japanese>English
とむなが
21.05 A thicker yeast-based taste that I've pulled off again. Not possible to drink cold😅.
Even when warmed up, the stimulation lingers on the tip of the tongue. I'm sure it's strong enough to be paired with any dish... (I happened to pair it with a super spicy curry and rice dish like the marriage at Gats in Maruyamacho, Shibuya, which is no longer there, but it made a strong statement).
Japanese>English
みたこ
I don't know if it's because I didn't keep it well, or if it's the original taste, but it tastes strange!
It is sticky.
Japanese>English
ベス
不思議◎
はちみつ
I like the sour, special taste. I like it. It's a taste of lost love.
14/20
Japanese>English
Tomorou
This is the 8th in the Toyama Prefecture Hiyaoroshi mini-bottle series. It has a unique sour taste like a natural brew in Toyama Prefecture.
Japanese>English
asuka
It's sharp as a sword.
There was no tingling sensation unique to unpasteurized sake.
Japanese>English
