Yorokobigaijin雄町 クリアボトル
Ｓたっく
Memorandum
Sake rice: Omachi
Polishing ratio 60
The mouthfeel is firm and dry. The aftertaste is moist and delicious.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
悦凱陣Yorokobigaijin
Flavor Chart®
A chart created from flavor analysis of user comments.
Flavor Tags ®
Tags generated from flavor analysis of user comments.
Popular Comments
Brands from Maruo Honten
YorokobigaijinHomare GAijin
Similar Brands
We analyze the flavors based on everyone's comments and select similar brands.
FurosenSimilar Characteristics
Location
93 Enai, Kotohira, Nakatado-gun, KagawaOpen in Google Maps
Timeline
ちゃいる
Sake from Kagawa, heated because it was recommended to be heated.
It tastes martial...I want to take it seriously when I want to drink heated sake. There are not many sake breweries in Kagawa, so I wanted to try it.
Japanese>English
Yorokobigaijin純米吟醸ブルーボトルむろか生
islaymalt
This is my first Etsukaijin. I was told that it was easy to drink for an Etsukaijin, but it feels solid. I tried it cold at first, then warmed. I think I prefer it warmed up.
Japanese>English
soumacho
At the second standing drinking place.
The first Etsukaijin.
I wanted to try this brand at least once.
Polishing ratio 68
Alcohol content: 17 to 18 degrees Celsius
100% Akaban Omachi
It has a rich, full-bodied flavor and is very satisfying to drink, including the acidity in the back end 😄.
I've heard from my sake colleagues that this is a classic, timeless, robust sake 😙.
Japanese>English
ジェイ&ノビィ
Good evening, soumacho!
We had this at a Kinshicho outing a while ago 😋Yes, yes! It's thick-boned and delicious!
Japanese>English
soumacho
Good evening, Jay & Nobby 😃.
This volume is not blurred 😄.
It was my first time drinking Kagawa sake, so I'll have to try the one you had the other day, Tanonota 😙.
Japanese>English
倍割り
Akaban Omachi.
Match it with saury liver...!
The richness of the umami flavor comes through from the beginning to the mid-palate.
It is accompanied by a slight acidity and extends to the aftertaste.
Japanese>English
Yorokobigaijin赤磐雄町 山廃仕込 純米 無濾過生
N.E
Night in Osaka 🌙⑩
Another first ✨😍.
I ordered the Classic type, which is unusual for me, because I ordered the Karasumi for my entrée and thought it would go well with the Karasumi 💦.
The words "Yamahai brewing" on the bottle gives me the impression that it will be tough to beat 🤣.
The first sip of this sake has a more mellow flavor than the previous Chochin 😗.
It's a little heavy on its own, but it goes perfectly with the crowfish 👌👌.
I guess it's an ancient pairing. ‼️☝️
Al was over 18 and under 19 💪.
Japanese>English
シカタロウ
Good evening, N.E.✨Thank you for the Wagakawa Trijin! I guess it is aged since it is from the 2020 brewing year 🍶Kaijin is said to be good at aging even though it is a draft sake! We look forward to your patronage 🙏.
Japanese>English
N.E
Good evening, Mr. Shikatarou!
I had a rare chance to meet a sake from Kagawa 🙌!
Yes it was matured ‼️
When the owner was telling me to serve a gaijin, I thought "Gaijin? 🤔 and I didn't know it was the name of the sake 😅 excuse me 🤣.
Japanese>English
Yorokobigaijin阿州山田錦 7年熟成
Jule
Etsukaijin
Ashu Yamadanishiki 7 years old
@Creative Cuisine Ritoma
Japanese>English
Yuko
Junmai Ginjo-shu brewed with 60% polished Yamadanishiki rice.
It comes in a blue bottle, which is rare for the Kaijin series.
The brewer's technique of deliberately suppressing the aroma is still alive and well in this sake.
The modest but present aroma and taste make it a favorite of the connoisseur.
The gentle aroma and the smooth finish are "as good as it gets!
One sip will leave you with a refreshing impression, just as the blue bottle suggests.
Japanese>English
NomBay
He seems to be a good sleeper!
Mellow and
slightly sweet
with a hint of nectar
Japanese>English
m
Like dandelion tea.
Feels like rice with a graininess
Japanese>English
NomBay
It has the umami that is typical of Kaijin, but it's different from what I usually drink.
Japanese>English
Yorokobigaijin純米吟醸 槽口酒
