It is a lighter sake than Ryoseki Shuzo's brand "Hanamup".
It is a series of light sake.
When the bottle is opened, the aroma is fresh and gorgeous, as is typical for a draft sake.
In the mouth, a muscat-like sweetness and umami spreads from behind the smoothness.
The concentrated umami flows smoothly,
The lingering aftertaste is free of any impurities.
Delicate and mellow, this is a delicious sake.
Suitama Junmai Ginjo Unfiltered Nama Akita Sake Komachi
The aroma has a strong alcohol smell.
Strong sweetness on the palate! Pineapple 🍍 taste like Hanamup spreads all over the mouth! The aftertaste is acidic and alcoholic.
The way the sweetness spreads is just like Hanamup! I'd like to compare this one with Akita Sake Komachi Hanamup...(I'd lose track 🤪)
Fruity, sweet and delicious.
Compared to Hana Yuu, which is made from the same brewery and rice, the overall impression is similar in terms of sweetness, aroma, and a bit of bitterness.
Hana Yuu is heavier and Suitama is a little more acidic and lighter. Suiyu is a little more acidic and lighter. It has a transparency that is similar to Suiyu.
In this season when the weather is getting warmer, Suiyu might be generally preferred.
It is sweeter than the regular version of Suitama (purple Junmai Ginjo).
Delicious.
[Notes.
Suitama Sake Komachi Unfiltered Nama
Sake degree -8.3
Acidity 1.7
HANA-UP Sake Komachi Nama
Sake meteria -9.1
Acidity 1.6
Mr. Ohki
Good morning 😍
Interesting and good drinking comparison😍.
I also have the same impression of Suiyu and Hana Yuu! Let's try this kind of drinking comparison...it was helpful! Thank you 😊
Suitama Comparison
Now Jungin
You can taste a little more acidity and sweetness than the previous Tokujun.
extensive knowledge
Sake quality Junmai Ginjo-shu (unfiltered, unpasteurized sake)
Rice: Akita Sake Komachi
Alcohol content 16
Polishing ratio 50%.
Sake degree -8.3
Acidity 1.7
Looks like we have a new Suidama!
Akita Sake Komachi
Special Junmai and Junmai Ginjo
First, let's start with the special junmai.
Beautiful and sweet taste!
Knowledge
Sake quality: Tokubetsu Junmai (unfiltered, unpasteurized sake)
Ingredient rice Akita Sake Komachi
Alcohol level 16 degrees Celsius
Polishing ratio Koji rice: 55% / Kake rice: 59
Sake degree -5.3
Acidity 1.7
The soft taste and light acidity are well balanced and convey the sake-like character (rice feel)... a certain deliciousness 🤤.
100% Akita Komachi
Rice polishing ratio 55-59
Alcohol content 16%.
Scoring: ☆☆☆☆
Suitama's new Sake Komachi Raw: ❣️
Seems to be a new summer sake version 😆.
Ryoseki's summer sake is RZ sweet and dry, but I wonder if this Jungin and Tokujun have been added to the lineup? 🤔
The aroma is a mellow ginjo aroma typical of Suitama ❣️
Slightly cool and refreshing, with a mango🥭-like tropical fruity sweet flavor 😋.
But the softness of the unique Sake Komachi flavor is perfect for me✨.
And the aftertaste has just the right amount of bitterness to give it a nice kick 😍👍.
Summer sake sometimes has a strong acidity, but I feel like it has a summer sake feel while still retaining the Suitama character 🎶.
Delicious 😋.
I'm also interested in Tokujun - 💕︎
The third one is a new favorite, ramen from Kenan 🍜.
Beautiful noodle line 😍.
Topped with back fat, which is my specialty lol
And also a boiled egg 💕!
I thought the low-temperature-cooked chashu pork was delicious for the first time ☺️ tender (* - omega - )b
It was delicious too 😋.
But...my stomach... 😰 lol
Good evening, T.KISO!
Is this a new product from Sui Yu 😲.
Beautiful label and delicious review 🎵.
I'd like to try Suitama's various sake rice sakes this year 😋.
The ramen noodles looks like it has a lot of back fat but it looks delicious 🤤.
T.KISO, I think topping with back fat is something to be enjoyed as a set with the stomachache afterwards 🤣I want to make sure to top with back fat the next time I visit Yamaoka 🤣.
Hi T.KISO 🐦.
Suiyu's summer wine looks delicious - I'll have a look at ❣️ and get it if I come across it as it's probably my favorite flavor 😊.
Topping with back fat, you are good at it even if you have a stomach ache 🤣.
Good evening, ma-ki!
The label looks like it has a summery look to it lol.
I remember Suidama originally using prefectural rice instead of specific rice, but recently they're brewing specific rice too 😅.
Love the back fat even if it breaks my stomach💕
Good evening, studying 😄.
I don't miss the local sake as a quintessence 😁.
Except for Shinmasa lol
It's not sweet and tasty, but it does have a sweetness that is typical of Suitama, so I don't know 🤔It might be better than Tokujun💕.
First impression, the taste is understated in every way. The first sip has a sweet taste, followed by the umami and bitterness of the rice, but in a good sense, it is very reserved. I would like to compare it with Hana Yuu made by the same brewer.
It's my wife's birthday and this year I decided to send her sake. When I went to the sake shop, I found a suidama I had never seen before! It is a special junmai sake! I had only chosen junmai ginjo for some reason, so I wanted to know the difference!
It tasted...delicious! I see... Junmai sake is the sake that has more sake-like characteristics up front, right? Junmai Ginjo is like, "Is this really sake? but this one has a strong sake taste...or rice? The taste of sake or rice comes first. The fruity taste of Suitama is also very typical of the sake, and I found myself drinking more of it than my wife.
The only regret I have is that I put it in the freezer on the first day of purchase to chill it right away, but forgot to move it to the refrigerated section at the end and it got too stiff.... It tasted good after thawing, but I still feel that it has lost its original potential that I tasted on the first day.
I will buy it again when I see it again.
