あしとも
Sake with a peculiar flavor typical of sake yeast yeast yeast. The acidity on the back end is delicious.
Japanese>English
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香取Katori
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きまぐれ
Junmai 90 raw
Strong acidity. Habit-Uma. Good habit. The taste is Katori. Plum. Soaked flavor. 87 points.
Sweetness: 2.7
Acidity:4
Dryness:3
Hinted aroma:3.2
Japanese>English
しおしお
Delicious. I thought it was good when heated.
Japanese>English
Katori生酛 自然酒純米90
こんさん
Rice polishing ratio: 90
Alcohol content: 20.5
Japanese>English
Nohu
。。。。 5
Impressions
(Maybe the expression is different) Aged and unique flavor and acidity.
Reminds me of Tsuchida.
I have not tried it cold, and it is better at room temperature than heated.
Memo
Information
Katori Junmai-shu 90
Koshihikari
Rice polishing ratio 90
Sake degree 15
Sake degree +4.5
Acidity 2.7
Temperature
Refrigerated
Aroma
Taste
Sweetness 0.5
Acidity 2.5
Umami 3
Bitterness 1.5
Pungency 2
Stimulus 1.5
Japanese>English
ぽん
Terada Honke
Katori Junmai 80
This brewery is located in Kanzaki-cho, Chiba Prefecture.
The rice is milled at a low 80%, the opposite of highly polished rice.
It has a strong acidity and a robust rice flavor.
Recommended to be served at room temperature or warmed.
#Nihon-shu
Japanese>English
Typicalgirl93
Alcoholic beverages consumed on 5/20
Sake with a strong flavor anyway! It is very rich!
The rice polishing ratio is 90%, which seems to be almost unrefined, which gives it a strong flavor and acidity.
The aroma is a bit peculiar. Someone commented that it smells like mirin (sweet cooking rice wine), and I thought, "I see.
I thought it smelled like soy sauce even though it's supposed to be sake. I think it smells a little bit salty.
The moment you drink it, you get a lot of sourness and umami, but the aftertaste is surprisingly light and doesn't linger.
Recently, there are many fruity and sweet sake and light, clean-flavored sake, so this was a good discovery.
It is a "umakuchi" sake, but it is not too strong, so I recommend it to those who are not good at umakuchi but want to try it...
Japanese>English
やす☆
2021BY was served warmed. It mellows out as it warms up, but like Gonin Musume, it also has the crisp acidity that is typical of the Terada family.
Japanese>English
しゃちまるんるん
Sake that is not polished. So the rice polishing ratio is 90.
The aroma is not of fruit, but of rice. The acidity is stronger than the others, and it comes with a gusto.
It is different from the citrusy sourness of the Bodai brew.
It is sweet, but with a kick.
The label said the alcohol content was 21 degrees. That's a surprise! I thought.
Japanese>English
Katori生酛 自然酒純米80%
カエル合衆国大統領
I found the best 👀!
I've been curious about Terada Honke, which is particular about its brewing for a long time, so I finally got around to drinking it.
I purchased it at Sazanami Sake Shop in Hikone City!
Malted Rice type : Miyamanishiki, Yukikawake
Kakemai: Miyamanishiki, Yukikake, Koshihikari
Do they use different types of rice depending on the occasion? 🤔
Color →Dark kohaku color.
Aroma → Unique aroma that is somehow different from that of old sake. It has a mysterious aroma like grapefruit. Anyway, the aroma is strong.
Taste →From the very beginning, it has a strong taste. It tastes like rice, or perhaps it is the umami of rice, but it has a unique flavor just like the aroma.
It has a strong aroma and taste, and is delicious even when heated.
It's perfect 😋! Perfect 💯.
One sip and I'm a fan 🤤.
Japanese>English
やす☆
The color is slightly yellow. It has a crisp, strong acidity, which is typical for a sake made from a sake yeast yeast yeast yeast. It was paired with sashimi (4th photo), so it was served at room temperature, but it would also be good warmed.
Japanese>English
lotus
I really wanted to drink it again after a long time, so I bought it again!
It is still delicious!
It has the same concept as Sawanoi's Genroku sake, but Katori has a more refreshing taste.
Japanese>English
ジョナジョナ
Made in 2016, 90% polished rice, golden colored, matured sake.
Delicious with a moderate aged aroma, penetrating flavor, and soft acidity. This is the best of all medicines.
Japanese>English
Takumichi Sutani
It is clear with yellowish tints and has aromas of cooked rice, yogurt, honeysuckle, and must. The attack is rather strong, with a refreshing acidity, moderate sweetness, and a rather short finish.
Japanese>English