Sakae Sake Square (5) Cup
This sake seems to be familiar to me.
It is said to be aged for 3 years.
The sake! The impression of the sake is clean and crisp.
Delicious.
Sad news here!
I don't have enough water to drink... I want to go pick flowers...
So, I went to the restroom and took a break to refill water when I ran out of coins.
Dark - the sense of sake comes through and the taste of rice is strong. Slightly green tea or jasmine tea-like nuance. It also has a sense of maturity. The taste is clean and crisp, as is typical of junmai (pure rice). The color is deep yellow. A sake to drink in winter with warmed rice and oden!
It is almost evolving into a mirin (sweet rice wine) with its excessive umami and sweetness.
But still, a hint of freshness keeps it as a perfect sake.
This shock is addictive and makes me want to drink it weirdly once every 6 months or so 👾.
But I don't want to face this sake unless I'm in good physical condition. I think it goes well with a lot of dishes.
It fits the image of the strong and peculiar owner of Okawa Momoyama. From oden to everything else, this is a restaurant where you can have a special experience because of the ingenuity that goes into everything you ask for. You can't help but drink too much. ❣️
Sake strength: -10
Acidity: 3.1
Amino acidity: 2.0
Rice polishing ratio: 60
Alcohol: 17.7
No additive yeast
Motobuden-cho, Aisai City, Aichi Prefecture, Japan
3.8
A dry sake with a lingering aftertaste.
It doesn't feel like a summer sake, but it's good once in a while.
sake brewing using natural yeast and no mashing
Bacchi-shit habit sake. Rice bran fire sake. But it is delicious. You want to drink it slowly. It is strong. Thick and heavy. Whiskey-like sake. Three, three, three, three! Woodiness. 88 points.
Sweetness: 2.8
Acidity: 3.8
Dryness:3
Hinted aroma:3
I bought a bottle at the brewery opening in January.
It is a delicious heated sake. It is a very heavy sake.
The main brewery is Yamahai, so it is massive and heavy. It has a strong nigori rice flavor.
It has a strong acidity at room temperature, but when heated it turns into a mellow sake. It is a very good sake.
The owner gave me some of this.
It has the acidity of Yamahai, but the acidity, amino acidity, and alcohol content are all high, and the unfiltered raw sake has a harsh, grueling feel. It may be easier to drink when heated.
Japanese>English
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