I got this bottle because I was attracted by the specs: unfiltered raw sake with no filtration and omachi. I am quite curious to see what happens when you use a peppy rice called Omachi.
My impression of this sake is that it is quite thick. It is an unfiltered, unpasteurized sake, so the sweetness and rice-like character of the sake is very strong. The sweetness and acidity give the sake a slightly melon-like or black honey flavor.
It is delicious chilled, but it is also good warmed. It is also good with oden and simmered dishes.
It has a sharpness on the palate, but also shows off its gorgeous aroma and richness. There is also a little bit of peachy sweetness 😊.
Overall, it is refreshing and good during a meal. 👍️
I was attracted to Omachi and purchased this one to accompany me this evening. When the bottle is opened, it has a fresh and sweet aroma. The fruity sweetness is complemented by the acidity and bitterness. The fruity sweetness is complemented by sourness and bitterness! After the komatsuna and kiriboshi-daikon with salted sesame oil, the sharpness of the sake is pleasant! It's also a nice crisp way to wash down the sweetness of the sea bream arabesque. The stir-fried tofu/konnyaku/tomato dish brings out the sweetness and is also delicious. We enjoyed not only the back side but also the front side!
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No label? 🤔
I was wondering, but as some of you have posted in the past, the staff of this store went to the brewery and directly pumped the sake!
Lightly cloudy and sweet flavor is my favorite 🎯.
It was very delicious.
Hi Jay & Nobby 😆.
We were a skip in the restaurant but the sake love was 👍️ (and a sake love banner outside 🤣).
It was our first time to see you, but the chemistry was 👌.
There were other sakes that were PB or store exclusive, so I'd like to try them next time!
unadulterated sake
Gutsy and delicious! Melon. Sweet and sour. Sourness and umami. The heaviness that is typical of its shape is hidden by the gas. The melon is in the middle of the flavor range. Neither fresh nor ripe, just right. 88 points
Sweet: 3.3
Dryness: 2.6
Acidity: 3.2
Hinted aroma: 3.2
Scoring: ☆☆☆☆
I enjoyed the appearance of Oumachi that I drank before, so here is the second version!
The first sagata ❣️
This one is made with Gohyakumangoku🌾.
Hatsu-Sugatate means simply "freshly squeezed new sake" 💦.
The aroma is fruity, but the impression is quite mature.
On the palate, it has the freshness of new sake 😆.
The taste is a mixture of pineapple and peach 🍍, with a sweet and delicious flavor. ❣️
But it is surprisingly light and easy to drink,
I think this is what makes it a "Gohyakumangoku".
It is a beautiful sake!
The sweetness is balanced by the acidity, making it easy to drink 🎶.
The figure is a sake I would like to drink again 😋💕
Good evening, T.KISO 😃.
This is my second bottle and it's the first time I've had it 👍Gata-san is light and tasty for its strength 😙Please enjoy the other ones too 👋.
And chika-san! Sagata is also delicious 😋.
8 points (wife 8 points)
Rice used : Gohyakumangoku produced in Tochigi Prefecture
Rice polishing ratio : 55
Alcohol content : 17.0
Yeast used : Association 1801 yeast
Sake meter : -1
Acidity : 1.7
Shu when opened
No gassiness
Slightly young banana-like top note
The same aroma as the gentle top rise, with a melon-like aroma behind the aroma, a rather firm rice flavor and soft sweetness that gradually spreads with citrus acidity, and a slight bitterness and a little alcohol spiciness that quickly fades away.
It may be the freshness or the alcohol taste in the latter half that stands out, or it may be a little clumpy, but it goes well with a meal and is also delicious on its own.
Seasoned Jingisukan (Matsuo Jingisukan) or
It went well with seasoned Jingisukan (Matsuo Jingisukan) and Iburi Gokko with cream cheese!
Good morning, Masaaki Sapporo 😃.
First appearance in the snow! Nice 🤗
I used to eat Matsuo's Jingisukan when I was working overnight with a contractor in Hokkaido a long time ago 😌 I miss it!
