CheckinCountView.labelFlavor Tags ®
Tags generated from flavor analysis of user comments.
Timeline
しんじょうA very yellow liquor (´¦).
From a yellow sake drinker's point of view, this attractive grayish color is only to be expected!
As expected, it is very rich and deep.
The aroma is very strong and you can sense it as soon as you get close to the vessel.
The barrel alcohol component is a little deep, but you can taste it well.
There is also a little acidity and enough rice-derived sweetness.
In spite of that, it is clear and sharp.
It is very satisfying and easy to drink.
Naturally, it is best heated.
It is powerful but does not feel heavy and relaxing.
The hiya is also very tasty, so you can have it either way.
The old man in Mitamura was from Chikubu Island!
I heard they serve oden, which is very appealing!
But it costs a lot of money to get there and back, so it's hard to go there!
Mr. Mitamura is not only expensive, but he also gets paid a lot of money to eat and drink with young ladies!
Normally, at his age, there are other fees to have dinner with a young lady.
Mr. Mitamura's status is more like being paid.
You can say that there is a disparity in society. ポンちゃんGood evening, Shinjo-san ☔.
This time it's Kunihiko Mitamura 😆 I always drink a lot of good alcohol and get drunk, I like to watch 😁. しんじょうGood morning.
All the eating and drinking is work, and such a position is only for a lord!
And I'm also jealous of the fact that I go to so many nice places and don't get out much in the new colo ひるぺこGood morning, Shinjo-san. I also watched Mr. Mitamura, I want to go to Chikubu Island, but the ferry is a good price 😅 Every time I watch the show, he is just having fun drinking with his sister, but why do I watch it 🤔? しんじょうHello.
I have a hard time making the decision to go because of the cost of the trip, which can be quite a long distance if you add the ferry.
I also end up complaining about it, but I don't miss it every week.
I'm just letting him see how much fun I'm having... 遥瑛チチShinjou-san, every time ❗️
Not very Kunihiko Mitamura like 😁.
Chikubu Island in Lake Biwa is a spot I would like to visit someday! しんじょうThank you for joining us this morning.
My hair looks a little strange, but I'm Mr. Mitamura.
It's not easy to get here from Fukuoka, but it looks like a great place to visit.
Lake Biwa has a lot of sake breweries, so it's a lot of fun!
I haven't been to Lake Biwa either, but I checked and there are cheap excursion tickets in winter, so I'm going there! ヒラッチョTaruhira (Sumiyoshi) is brewing another classic old-fashioned and drinkable Yamagata sake👍.
There is an izakaya in Tokyo with the name "Taruhira" and it is good to drink Taruhira with sweet potato stew and tamakonnyaku. しんじょうThis was my first time here and I liked it very much.
I drink a lot of this kind of wine, but the fact that it is a cask sake! It's very good!
I drank it with fried burdock root and it was amazing!
I love sweet potato stew to death, and this seems to go well with it! まーくんI had this sake in my closet, and I thought it would be nice to have it warmed up in the cold weather. I started with lukewarm sake, which was the right choice for me, and I could taste the aroma of the barrels. I enjoyed the raw oysters and amberjack sashimi as snacks. It is a bottle, so I will enjoy it again tomorrow. オゼミ2022 1215
☆☆☆☆
Taruhei
Silver
Special Junmai Sake
Dry Taruhei +3
100% Sasanishiki rice produced in Yamagata Prefecture
Taruhira Shuzo
Kawanishi-cho, Higashioki-gun, Yamagata
shunBrown. I was told that it is best to heat it up, but I was out of fuel for my alcohol lamp, so I warmed it lukewarm with a candle warmer.
At room temperature, it had a strong sweetness and a unique sake-like aroma. Hot sake is also good to drink a little bit at a time.
It was cold today, so I had it with oden. Yama2106
I wanted to linger over a sake that tastes great even at room temperature, so I chose Taruhira.
I started with a cold sake.
Well ❣️Oh, hey Ceeee~🤤.
This one is totally for cold or warmed sake.
As the temperature returns to normal, the acidity comes up fast and converges beautifully at the moment of the final swallow ❗️.
Yamagata sake has a wide range. HeroyuiPurchased at Yamagata Antenna Shop in Ginza.
It has been a long time since Taruhira.
Fluffy alcohol smell. It has the aroma of fermented rice.
The taste is aromatic and dry. The unique sourness fills the mouth.
The aftertaste is also long, with the aroma of rice passing through the nose.
This is the kind of traditional sake that makes me want to drink it every once in a while.
I drank it at room temperature, but it would also be good lukewarm. gon78255 1996/10
Taruhira Yukimukae Junmai Namaeshu
Yamagata Sasanishiki 100 60
+3-4 1.7-1.8 1.35-1.45
Association No.7 13-14° A
Taruhira Shuzo, Kawanishi-cho, Yamagata
720 1300
Good with a mild aroma
Good, mild aroma
101 94/6 Taruhira Junmai-shu
173 96/2 Taruhira Yukimukae
84 93/12 Sumiyoshi Junmai
113 94/12 Sumiyoshi Junmai 仲本こうじIt is a traditional rich type. It is in the line of Kamikame and Kikuhime, but it has less profound flavor and more peculiarity like old sake. It was quite expensive one cup. ましらのやまさんSpecial Junmai ⭐️⭐️Polished rice 60% al15 Sake degree +3
I drank this sake when I was a student. I bought it because I miss it. The aroma of the barrel is impressive. It is sweeter than we expected, so we lowered the rating.
Chigasaki Frespo: 20190224 for home use 
ヒラッチョIt has the aroma of a barrel brew, with a unique flavor, acidity, richness, and a simple umami taste that warms up and is a wonderful match for Imoni.
It has a lot of character. It's unique. It's the opposite of what's popular.
It's not for beginners, but for people who like Kikuhime's Yamahai Junmai.
Along with the sake, I picked up most of the ingredients for the imoni at the Yamagata Prefecture antenna shop in Yurakucho today. Taro, beef, leeks, konnyaku, deep-fried tofu, and marjus.
Every year I have to decide whether to make imoni Shonai-style (pork, miso, and thick fried tofu) or Inland-style (beef and soy sauce), even though they are both from Yamagata Prefecture. Sometimes I make both, one at a time.
Noting that Yoshiharu Doi's taro stew recipe is seasoned with miso and soy sauce, this time I added thick fried tofu and tried an eclectic recipe of Shonai and Inland regions.
I proceeded with the basic miso and finished with soy sauce.
Ajimarujuu is a perfect match for the flavors.
遥瑛チチHi Hilacchio,Good evening🌆
I'm so glad I found you!
I'm not sure if I'll be able to make it. hondaHi Hilacchio-san, Good evening🌠
Thank you for the recipe of Shonai-style sweet potato stew 😉 You season it with miso ✨.
I'll try it next time. I'll try to make it next time😃. ヒラッチョGood morning, Haruei Chichi.
This is the first time I made an eclectic dish.
The beef, the taste is marju, and the taste is more inland.
Like curry, the type of meat changes the flavor of the dish. ヒラッチョGood morning, honda.
I'm sure you've heard of it.
I'm sure you'll be able to find something that suits you. まーさIt had a mellow taste with a savory aroma of yeast.
It is said that the characteristic of this beer is that it is not filtered with activated charcoal, and it seems to come from there. The color was also yamabuki-iro.
Although it was not recommended, it was delicious even when chilled. まーくんThe owner recommended it as a good hot sake. It has a mellow taste with a woody aroma. It's also not filtered with activated charcoal, which gives it a yamabuki color. I've had it warmed and chilled, and the warmed version is very soft and tasty. It is made from 100% Sasanishiki from Yamagata Prefecture. RecommendedContentsSectionView.title
