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悦凱陣Yorokobigaijin
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YorokobigaijinHomare GAijin
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Location
93 Enai, Kotohira, Nakatado-gun, KagawaOpen in Google Maps
Timeline
Masaki
Some sweetness.
Bitter and dry for the first time in a long time.
Sake degree ➕12°.
Slightly melon-like
Maybe it's because I've been drinking a lot of fruity sake lately.
It felt like a sharp taste in my throat.
Japanese>English
stst
This is the ninth time around Japan (excluding Okinawa, which is currently closed).
Last stop is Kagawa Prefecture. The last one is "Etsukaijin", which is aged for about one year!
When I opened the bottle and poured it, the aroma was calm and thick with a wide range of aromas such as nuts, butter, and aromas.
The mouthfeel is smooth. The massive, concentrated mass of flavor comes rushing in.
The roundness of the wine is not overpowering or cloying, and the spread of richness and umami like caramel and nutty flavors is pleasant and gentle.
The moderate stimulation of acidity and astringency is directly connected to the sharpness of the wine, so it is a well-rounded taste that does not tire the drinker ✨.
I am thinking about my trip to the Setouchi area scheduled for the end of March.
I will enjoy the aging after opening the bottle 😋.
Japanese>English
Yorokobigaijin純米 阿州山田錦
Yorokobigaijin純米吟醸山田錦無ろ過生
はるまき
Yamahai
Good Nara pickles
Japanese>English
Yorokobigaijin讃州雄町 山廃純米 無濾過生
じゅんさん
Raw freshness, rice flavor, sweetness and firm body.
The dry taste goes well with the duck!
Serve with Kawachi duck loin tataki.
Sake meter: +8
Acidity: 1.5
Rice：Hachitan-Nishiki produced in Hiroshima Prefecture
Rice polishing ratio: 50
Alcohol content: 17-18
Sake Supper Utsuyo
Japanese>English
たかよし
On a business trip to Takamatsu
strong sense of rice
Japanese>English
Lucky
Comparison with Sanju Yumachi. Complex flavor in a dry taste. This one may be a little less frizzy. Goes well with fish. Preference 75
Japanese>English
ケ・セラ・セラ
The Shikoku!
It is incredibly dry, and the sweetness and acidity hit you hard in the mouth!
I love this label 🏷️!
I can't stop drinking it!
Japanese>English
kenta51d
That's a great name. Looks delicious.
Japanese>English
かっしー
Huh? You're talking about labels?
Japanese>English
ケ・セラ・セラ
@kenta51d
Gutsy and dry, very tasty!
Japanese>English
ケ・セラ・セラ
@kasshisha
Yes, I'm talking about labels (LOL).
Japanese>English
せい
記録用
よっち
At Ponshuya, Ningyocho
Shinriki Junmai - good with strong, dark dishes
Fried Bean Curd
Japanese>English
Lucky
It is dry. We enjoyed it with sea bream sashimi. Taste level 70
Japanese>English
タロウ
I drink it at the store, but this is the first time I've had a Kaijin at home.
R4BY Kame-no-o.
Slightly colored crystal.
The aroma comes even when the glass is on the desk. Aroma of koji and fruits like raw sake. Maybe apple? Some white flowers.
It tastes good at room temperature.
The mouthfeel is a bit spiky, probably because the bottle has just been opened, but it has a rich sweetness and acidity. You will want to leave it at room temperature for more time.
Warm it up. I'm going to put a lot of heat on this one!
It has a caramelized taste, and the sweetness and umami are a harmonious whole. However, it still feels like it hasn't reached its full potential.
I'm having trouble with the temperature range, but I think I'll leave it at room temperature for the time being. I think it will become more delicious!
Japanese>English
yoshi_ka
Asparagus Festival" at a nearby park today!
Naturally, we had asparagus for drinks!
Lunchtime sake is the best!
Japanese>English