First, a hiya.
It was bottled in December, so I guess it is quite rounded.
It is my first time to drink Isun Heki, so I can't compare the two, but it seems very rounded. 65% polished rice, and I am convinced that it dares to call itself Junmai-shu.
The aroma is light, the umami is in the middle, and the bitterness is strong at the end.
It is an excellent sake that does not interfere with meals.
I tried it as a sake, and I personally like it further heated and cooled.
You can feel the kome in the simplicity of it.
After this, I warmed it again to lukewarm.
This is the best.
Sorry for the colossal change.
It also has a freshness like apples.
It went very well with grilled sardines at all temperatures.
It was a sake that changed depending on the temperature.
On the third day after opening the bottle, the aroma and umami seemed to be higher...
And the bitterness seems to have mellowed (or maybe the umami has made it less noticeable?).
A nice sweetness has been added to the umami, and the richness has been added to both the flavor and the aroma. I like it better after opening the bottle.
It reminds me of a rich sweetness with a wild taste, aroma yamaboshi, and
Slow grilled kumquat with pork oil goes very well with it!
This time, the three of us took turns going to the cold storage and bringing to the table our favorite and most interesting drinks for the three of us to try.
I brought one with a cute label😍.
I think this was the only four-pack of sake in the all-you-can-drink section?
The taste is dry and you can feel a little bit of alcohol!
The food is high quality too!
The restaurant is busy 🏬.
The three of us are also in high spirits 🍶 Let's drink!
Knowledge
Ingredient rice Yumeginko
Alcohol percentage 15
Rice polishing ratio 65
The second drink was a junmai sake from Aichi, selected by Shinshin SY. This comes in a four-pack bottle with a very cute illustrated label. The mouthfeel is refreshing, but I think the punch is weak.
After the tasting of Taga, I was given a bottle of Isobeki, which the store owner bought for drinking at home but brought to the store since I don't drink much at home.
I thought I was drinking it for the first time, but I had already bought it 3 years ago😅.
The review I had read said it was sweet and tasty like grapes, but the sweetness was subdued and the umami was strong and dark.
It tastes like it's from the Heki era.
I think the reason I couldn't taste the sweetness was because Taga's sake is generally sweet 🤔.
I was also given a sample of Kibotsuru Shiboritate. It was Sagabiyori until last year, but the rice seems to have changed this year.
I didn't notice a big difference in taste, but it's the first time I've heard of this newly developed rice and I plan to buy it later 😁.
I thought it was a delicious sake with a fresh aroma and soft acidity, followed by a slightly strong bitterness that is refreshing and easy to drink with a meal.
Kashinshu. It tastes somewhat elegant because it is made with Onkyo's vibratory technology while playing classical music. I have a feeling. It's just a feeling. But it tastes good and sharp.
First time participating in Sake-no-wa ♡.
I'm not good at commenting on sake, but decided to start for the record.
Bought it at the supermarket on my way home from work.
It's easy to drink, with a sense of fullness and then gradual sourness. It is more like sake than fruity.
unadulterated sake
Sweet and sour fresh. Umami! Fresh and raw. Because it is hiyaoroshi at this time of the year, the freshness is delicious. A little bit of gin. A little bit of gin. 88 points
Sweetness: 2.8
Acidity: 3.3
Dryness:2.7
Aroma: 2.5
There were two types of Isobeki Hiyayogoshi, and I bought this one because I was told that this one was drier. It was delicious. I have been drinking only junmai sake recently, but ginjo-shu is also good.
Isobeki Shuzo
Isobeki Junmai Daiginjo Omachi, cherry yeast, Gojogawa Sakura
This brewery is located in Konan City, Aichi Prefecture.
The rice is polished to 50% Omachi grown in Okayama Prefecture.
This sake is brewed with yeast derived from Gojogawa cherry petals.
Flower and bird painter Keiko Ikeda's "Ruri Ochiriki" label
Gorgeous aroma, firm rice flavor
A gorgeous aroma, firm rice flavor, and a full-bodied, gentle aftertaste.
#Japanese Sake
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Kunpeki
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