赤兎馬
.
. a little dry and delicious!
☆3.5
Japanese>English
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神鷹Kamitaka
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NAOKO N.
While having sashimi and delicious oden...
For some reason this picture looks murky, but it is clear.
On the first Friday night, we talked and drank together with seniors who had not seen each other for a long time...
Japanese>English
こるね
＜I know how you feel about tsunderes.
The mouthfeel is smooth, with a hint of acidity.
From there, the acidity swells further, and from the back, centering on the bitterness, a subtle sweet flavor also appears. The lingering aroma and aftertaste are also acidic and bitter.
To be honest, it is not my favorite type of sake. It should not be. I don't think so. For some reason, I never get tired of drinking it, and I want to pour the next cup.
This review is actually about 3 weeks after I drank it. And the strange thing is, when I wrote the review, I wanted to drink it again. I'm like, "Why do you even like it? I'm making you lunch because I have extra ingredients, don't get me wrong!" Don't misunderstand me! What is this feeling?
If I were to use a Ghibli analogy, it would be the girl in "The Witch's Delivery Service" who doesn't like herring pie. She has likes and dislikes, and says things like, "I don't like this dried daikon radish. But she actually loves her grandmother, doesn't she?
Degree of liking: ★★★★☆.
I thought so, but I corrected it to ★★★★
*I'll put the full version on my blog, supplemented with character images, etc. If you like, please search for "korune sake" or visit us from the link in the profile section.
Japanese>English
yoosee
The lack of charcoal filtration gives this sake a slightly peculiar taste. It is said to be made using a lactobacillus fermentation method called mizu-hashiroshi.
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るるちゃん
At Hyogo Sake Tribe
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co-hal
Soft but lingering in the throat.
A good sake that can be drunk easily.
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MICHI
No picture of the front because of the name of the celebration. It was a delicious sake that first tasted good.
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ゆんゆん
Delicious at room temperature for leisurely weekday drinking. I want to drink it again next time.
Japanese>English
Kamitaka純米酒 水酛仕込み
一本義 仙介🇺🇦
This sake is from Akashi City, Hyogo Prefecture.
It is a popular sake often seen in liquor stores and supermarkets in Hyogo Prefecture.
Incidentally, the local whiskey "Akashi," which can be found in many places these days, is also a product of the Eigashima Brewery.
The color is a little yellowish.
When I drank it a long time ago, I had the impression that it was a bit sweet, but when I drink it now, it is quite spicy. Rather than sweetness, it has a bitter bitterness and an astringent taste deep inside, followed by a spiciness that comes up quickly. It has a little bit of a sharpness, but the spiciness is very appealing.
But with this bitterness and astringency, maybe heated sake would be better. Too bad I can't do that today because I left the machine for heating sake behind.
Japanese>English
さなD
The rice used is Yamadanishiki from Hyogo Prefecture
I would like to see a new liquor store in my neighborhood, but I didn't know about this brewery!
It doesn't have a big impact, but it has quite a lot of potential‼️.
It is smooth on the palate, and the sweetness comes through with a zing.
The back palate is full and bitter.
It has a good balance and is very drinkable.
I will pay attention in the future❣️
Japanese>English
Kamitaka新酒 初しぼり
かがみん
Home Drinking Memo, Jan.
Smooth and sweet. Nothing to write home about, but the best in terms of cost. The taste is better than a bad Junmai.
Recommended to be heated. It will be gone in an instant.
Japanese>English
ポン
A little bit of my friend
I can't get enough of the lactic acid bacteria feeling!
I don't think I'll be able to enjoy it unless I drink it cold.
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