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泉川Izumikawa
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マカダミアナッツ
It has more sharpness than pure rice 🍶.
Great for everyday drinking 👍
Japanese>English
酒楽星
This was also purchased on a trip to Fukushima.
This is the first time I have had Junmai Ginjo from Izumikawa.
I was planning to buy this sake along with Yumeshin when I visited Fukushima. I was worried about whether or not I would be able to buy it, but I am glad I was able to do so.
When I drank it, the aroma was mild and I felt it was a little dry. It is smooth and well-balanced in flavor and good for eating.
It was delicious.
4.0 / 5.0
Japanese>English
massa
I prepared this sake for a client who comes to the Fukushima race because he is a sake lover.
Tobiroki is also delicious, but since it is from Fukushima, I thought Izumikawa would be the best choice.
Aruzoe Daiginjo is only released three times a year (March, July, and November), so the timing was perfect.
It is well-balanced, clear, and crisp. You can drink it like water.
Japanese>English
Izumikawa純米吟醸 ふな口 本生
深谷の阿部ちゃん
It has a full-bodied flavor with a hint of rice sweetness.
An honorable type that can be drunk alone or with a glass of wine in the evening. You can drink it forever 😏.
Much delicious ❗
Update: May 13, 2024
This is the evaluation when the bottle has been open for about a month and the bottom of the bottle has been reached. It does not have the freshness of just after opening the bottle, but the taste has settled down and changed to a nice human body level.
We will drink it with yellowtail and yellowtail kama tonight.
Japanese>English
マカダミアナッツ
It seems very dry, perhaps because I drank Hana-yoso before. It is a sake that makes you feel the alcohol, like a drinker's sake. I prefer Izumikawa 🤣.
Japanese>English
ガルス
Cohabitation of opposites
Mild melon-like aroma. The mineral mouthfeel gives the impression of sweet bitterness. The second half of the wine is just as sharp with the same impression.
Although the overall impression is of minerality and bitterness, there is also a gentle aroma and sweetness, giving a sense of balance.
★★★★
Japanese>English
ラル大佐
Grandma Mom is also having a great time while sipping sake!
Next, we ordered Izumikawa!
It's a light, refreshing, umakuchi sake with a sharp, clean taste. I'd like to drink this sake all the time, but it's not sold in Miyagi Prefecture.
While talking with my mom, she told me that there is a liqueur made by the Takagi Sake Brewery, which is also very hard to find.
For some reason, they have it at the store. But since I didn't open my mouth, I wasn't allowed to drink it.
Thank you very much!
Japanese>English
マナチー
Good evening Colonel Lal 🌆I've never heard of Takagi Brewery liqueurs 🥺‼️ anything Takagi Brewery puts out becomes a rare sake 😂.
Japanese>English
さしゅー
Colonel Lal Good evening.(^o^)Izumikawa😄Yummy isn't it?(^o^)I would like to keep this sake on hand too!
Japanese>English
ラル大佐
Manachie, good evening 😁.
I was aware of the Jyushiyo shochu, but I was surprised to know that there was even a liqueur 😅.
I was surprised that there was even a liqueur 😅 It's a great name value of Takagi Shuzo 🥶 and I'm curious to know where and who is drinking it 🤘.
Japanese>English
ラル大佐
Sashiu, good evening 😁.
Of course, the taste is reminiscent of Tobiroki 😊.
If you have a deep connection with Fukushima, you can always have some on hand, but at home it's just too much 🤘.
Japanese>English
セナゲ
Junmai Ginjo
I got this as a gift.
It had an Izumikawa label on it, but it went on to say something about there being sake in it that wasn't Izumikawa.
What was in it then? It couldn't have been HIROKI, but...
Japanese>English
Bさく
まぁまあ
ごう
This year's openers have a gentle but pleasant ginjo aroma. The top clear taste is a little slippery on the tongue with strong acidity and freshness, and the umami and a hint of sweetness spread out and have a good sharpness. When you mix in the tailings, you can sense a milky aroma that may be derived from the rice, and when you drink it, it has a slightly flabby texture with a strong acidity as well, but you can also sense a stronger umami and sweetness, which makes it softer overall. The astringency resets the taste. For those who like fruity sake, the roughness and strong astringent aftertaste of 17K may be a problem for many. It has less umami and sweetness than last year, but I personally think it is quite tasty. From room temperature to sun, the aroma of rice expands and the taste is soft and strong. When heated, the acidity and bitterness decrease, and the astringency remains. However, even when warmed up, the strength and deliciousness of this sake can only be described as quintessential perfection.
Japanese>English
たてぽん
結構好み
chippy01
4.0