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旭若松Asahiwakamatsu
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A chart created from flavor analysis of user comments.
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Tags generated from flavor analysis of user comments.
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Asahiwakamatsu
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Sayapua
Firm but fruity.
Lingering fruity aftertaste.
I'd like to drink it in a can.
Japanese>English
Asahiwakamatsu純米 無濾過生原酒
楽しい夜更し
♥♥♥♥💙 This is Strong Style.
Japanese>English
gon78
831 2005/5
Label and record only
Asahi Wakamatsu Junmai Sake
Unfiltered unpasteurized sake
Malted Rice type : Omachi Kake type : Nipponharu
65% Kyokai No.10 18-19° A+
Naga-cho, Tokushima Naga Shuzo
1800 2940 HNM
Japanese>English
む〜ん
Tokushima Prefecture Ume.
The note I made when I took the picture reminded me that I should have warmed the sake to lukewarm because it was so robust.
I remember now...notes are important....
Japanese>English
yatsuba
Yellow sake. It has a solid feel that would be better warmed up.
Japanese>English
こまっちゃん
The color is yellowish. Sake-like koji aroma. 🍶
In the mouth, there is a strong sense of rice sweetness, 🌾 acidity, and bitterness. The image of umami expands in the mouth. There is also a slight alcohol taste. If I may say so, the taste reminds me of elegant sakekasu or pickles made with sake lees.
Serve with sauteed chicken breast. The light chicken breast with the punchy taste of garlic and ginger underlines the sweetness and umami of the rice. I think it's delicious, but it may be a sake for different tastes. 😅
Polishing ratio】70％（Polishing rice in-house)
Rice variety: 100% Omachi
Alcohol content】19度
Yeast】10 series
Sake Shop】Sautéed chicken breast
Sake Shop】Temba Shuho
Price including tax】2,230yen
Japanese>English
夜景おじさん62号
Tonight we will have #Asahi Wakamatsu Junmai Omachi from Naga-gun, Tokushima Prefecture.
It's a little sweeter than usual, but it's still delicious.
The more you keep putting it in your mouth, the more the umami seems to come out forever 😊.
Japanese>English
タロウ
It is darkly colored. It was probably stored at room temperature in the brewery, but I wonder if it gets this color after 21 years of brewing. Is the rice polishing higher than 70?
The aroma is complex but somewhat fruity. It has apple, apricot, earthy mushroom, and koji-like aroma.
The mouthfeel is soft even at room temperature, so one might be fooled into thinking it has 19% alcohol by volume. Is it really? The sweetness is hard to detect, but it is perceived as umami. It has a complex flavor, with bitterness from the Maillard reaction, umami, sweetness from the sake, and a slight acidity. It is very thick due to the alcohol, so it may be better to add water.
When warmed to lukewarm, the sweetness comes forward and envelops the entire sake, making it easier to drink and more easily recognizable than at room temperature. If the temperature is raised a little more, the alcohol flavor comes out too much.
This is difficult. There is definitely a temperature that tastes good, but it's pretty narrow. However, when you hit the right temperature, you can enjoy a taste like no other.
Japanese>English
みゆたいがー
Tokushima sake is good even in Kagawa
Japanese>English
アーロン
Fruity aroma like ripe banana.
The mouthfeel is full, with a rich flavor that spreads softly in the mouth.
It also has a sweetness like ripe fruit, and the sharpness from the mid-palate is not heavy at all.
The depth of the flavor is so satisfying that you will be sucked in forever!
Delicious!
Japanese>English
つきしずく
Drinking out series
The first sip at room temperature gives the impression of a strong sake with a strong umami flavor. When heated, it becomes a round, easy-drinking sake with its umami flavor intact and its heaviness lifted.
It has a strong sake flavor, but I don't think it is that strong.
It can be enjoyed at room temperature.
I think it was the same with Chiketsuru.
I think it was the same with Chiketsuru, but I think it was also the case with Chiketsuru.
I think it's the same with Chiketsuru, but I think it's a yellowish, sour sake that expands its flavor when heated.
This is the type of sake I would recommend for warmed sake.
Japanese>English
nomenome
Nineteen degrees of alcohol!
It's a big hit, isn't it?
Drop a little water and crack a ball.
Mellow and nice!
It was even better after the second day.
It became tasty.
Allow a little time after pouring into a glass.
Yamamoto said it would be great with local wild vegetables.
but this one is great too!
That's how sake drinkers are.
Japanese>English
Asahiwakamatsu純米酒 雄町100%
ボムへい(爆発寸前)
☆☆☆☆ mmmm I like it. Delicious.
Japanese>English
メッシュ
It has been a while since I had a square of sake, so I recorded a check-in of the sake I drank.
Japanese>English
tom+
When I stayed in Takamatsu, the innkeeper told me about it. Despite its mellowness, it is refreshing. It is heavy, but light. It is an interesting sake.
Japanese>English
たけ蔵
It has a rich, mellow flavor and should be drunk slowly over a period of at least six months.
Japanese>English
タロウ
Junmai sake from Asahi Wakamatsu.
I must have bought several different kinds at the brewery, but I can't tell the difference from the previously opened bottle from the label. I mean, there's a sense of appropriateness about this place.
Botanical aroma. Moss, earth, caramel from Maillard reaction, pineapple feeling from the back.
Great volume of sweetness, umami, and acidity. The bitterness in the back end gives it a sharpness.
It should be warmed to lukewarm. The umami spreads quickly. It has a warm and soothing taste.
A delicious sake that is calming to drink.
Delicious at room temperature to lukewarm.
Japanese>English