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サンスケ
Pure rice 90% sake, unfiltered, raw and unadulterated
Sour, sorry, honestly not tasty, not twice
Japanese>English
Katori90 Namagenshu
Aninja ア二－ニャ
Served hot. I asked for something very "ricy" and unique served hot, since we just came in from the cold. It wasn't that "ricy" to my tastebuds even though it's made on (mostly?) unpolished rice. But quite umami. I saw someone else describe it having notes of cheese and probably being good with cheese, and I agree with the second part. A very nice one-time experience.
captain_cr-z
Alcohol 15%, Rice polishing ratio 90%, Sake degree +4 to +7
Acidity 3.0-6.0, Amino acidity 2.8-3.5
My wife gave this to me on a business trip, saying, "If you drink organic wine, you should also drink this.
Looking at the specs, it seems to have quite a unique character! We compared the wines by drinking it warmed and chilled!
Cold
The aroma is sweet. I could smell the inside of a rice bag containing threshed rice. Slight hint of soy sauce.
On the palate, one senses a complex acidity, but the umami of the rice comes through later! The aftertaste is short and crisp.
This complex and intense acidity must be the reason for the 90% rice polishing ratio...!
Warming up
The aroma is milder and sweeter than in the cold sake. The aroma is milder and sweeter than cold, with a hint of sourness.
The taste is a combination of sourness and sweetness, which were clearly separated when cold. The sourness is more complex and stronger than when cold! And the sourness itself seems to be covered with sweetness!
When returned to room temperature, it approaches the flavor of cold.
As the label says, this complex sourness, which is like a "miscellaneous taste," enhances the original flavor of the rice...this is the kind of sake we are looking for.
I think those who are hooked on this sake will never be able to go back to modern, mild and refined sake again!
I am sure that sake in the past was like this!
Japanese>English
Katori自然酒純米90
ひるぺこ
Today is Katori. This is the 6th bottle of Chiba Sake Fair.
I have been completely addicted to Terada Honke's sake since I received a collaboration sake with Patagonia the other day.
This Katori is a natural sake with 90% polished rice, no added yeast, and a natural yeast yeast yeast.
The color of the sake is light amber.
When opened, the aroma was wild and had a strong cheese-like flavor, but after a week of opening the bottle, it has calmed down considerably.
It feels a little stiff at room temperature, so I drink it warmed.
The first taste is a full-bodied sweetness like raisins, followed by a strong sourness like lemon.
The combination of that sapidity and the savory rice flavor, like eating brown rice, makes for a very addictive taste. It's delicious.
It has a wild taste of natural sake and is recommended for acidic sake lovers.
I was lamenting the fact that my stock of Chiba sake was about to run out with this sake, when to my surprise, there was a Chiba Prefecture antenna store in Umeda! I immediately went to buy some.
Chiba's specialties are peanuts and Choshi Dentetsu's bad stick. It was a weekend full of snacks ^ ^.
Of course, we also stocked more sake🎶.
Japanese>English
ポンちゃん
Good evening, Hirupeco!
Your sake looks good, but I like the specialties you got at the antenna store! Both peanuts and bad sticks: ❣️
Japanese>English
ひるぺこ
Good morning, Pon-chan! At the antenna store, I was confronted with the reality that the only specialty of Chiba is peanuts 😭 but Chiba's peanuts are delicious 🥜✨.
Japanese>English
さけラン
Hi Hirupeco!
Oooooo! When did you find the A store in Chiba over there?
I recognized it from the second picture of the glass window!
I'm on the Hankyu line 😋.
(I'm sorry if it's too small 💧)
Japanese>English
ひるぺこ
You are right, Mr. Sakeran! You can tell by the glass window😱It's thanks to Hankyu that the first Chiba antenna store landed in Osaka!
Japanese>English
おなべ
Katori 90
It is certainly more mellow or sharp than the five daughters...
When poured, it is a little yellow. The rice polishing ratio of 90 is understandable.
It is not something you can drink easily.
For a first-year sake drinker, this taste was a bit difficult to understand.
Japanese>English
lotus
I had been curious about Terada Honke's "Katori" since reading the New Sake Traveler's Guide to Japan, and I found a local liquor store where I could get it.
I was excited because I had not had a 90% rice polishing ratio sake since Ozawa Shuzo's "Genroku".
I tried it at room temperature for now...
Delicious... too delicious...
Sourness, umami, sweetness, and an aroma that no modern sake can produce.
It's good enough at room temperature, but I have a feeling it will be great warmed up.
I will add a review of the heated version later.
Japanese>English
fukulog
Rich in flavor, the umami is as good as the fat of the medium fatty tuna. Delicious.
Japanese>English
ルテルテミ
Tasting at Nishimura Sake Shop.
Let's just start with the one I'm going to drink later and my memory is going to jump.
I'll post it. But it's vague 😂.
I had a couple of aged ones with 80% and 90% milled rice, served cold and lukewarm. It was matured, but still soft and tasty.
Japanese>English
Rafa papa
Good evening, Lutherthemi 😃.
I thought it was just Shinmasa and Taka, but you drank a lot of other drinks 😳How many drinks did you have⁉️I'm getting scared to go next week 🥶.
Japanese>English
ポンちゃん
Lutemi, again 😁.
Did you also go to the fridge liquor?
Japanese>English
ルテルテミ
Good evening, Rafa papa😄.
I was surprised that there were so many alcoholic beverages available for tasting.
I forgot to take pictures of some of them, but it was ok because I could adjust the level by myself🙆♀️.
Japanese>English
ルテルテミ
Ponchan, I went to the fridge 😆.
There were so many kinds of alcohol that it was hard to keep my eyes open.
Japanese>English
Katori自然酒純米80
くぅねる
Indeed, I don't think 50% polished rice was possible in the past.
Polishing ratio 80.
This may have been a high-class sake.
In historical dramas, it was a sake that could never be drunk by the common people and was served around the lord of the castle.
It is made without pesticides, additive-free yeast, or filtration.
When poured into a glass, it has a slight golden color.
When you take a sip, you can smell the smell of the rice harvest season.
Ah, the aroma of brown rice.
It reminds me of the candlelit feasts of warriors in the old days, and the taste reminds me of memories of a previous life full of such wildness.
It's addictive. This is it.
Japanese>English
NomBay
This is a great drink. Natural umami, cheese.
A little bitter when served cold, but warmed up to lukewarm, it works quite well!
This is delicious! It goes well with cheese! I like this one, try it.
Japanese>English
Katori自然酒純米90
ぐがげご
The color is quite brownish. The rice polishing ratio of 90 is rare.
The owner drank it at room temperature and said it was quite sour, but there was no problem with heating it up.
The owner said it was quite sour when drunk at room temperature, but there was no problem with heating it up. Finally, astringency. The acidity stays in the mouth until the end of drinking, so in a sense it is a refreshing sake.
Japanese>English
やなはら
Is this... miscellaneous taste ......?
I'm using cold sake.
I think it tastes better warmed up.
Japanese>English
Katori自然酒純米90
SARIす
Lighter flavor than expected. It is fruity, with a refreshing acidity, rice aroma and sweetness. It is like a rice wine. Like a young Filipino tapoy.
I served it with pickled ginger in miso as a snack and it was perfect.
Japanese>English
むーー
Autumn Agari
Very aromatic and full-bodied! It has a good balance of sweetness and sourness. However, there is little aftertaste and it disappears quickly.
Japanese>English
たつのこ
Mainly acidity, sweetness and sharpness of the rice, and a firm finish, leaving a tingling sensation on the tongue.
Japanese>English