TAMA-Sakura Yamahai Junmai Gohyakumangoku
R2BY
Rated 4.4
Sake meter: +10.5, Acidity: 1.8, Ingredients: rice, rice malt, Alcohol: 15%, Polishing ratio: 70%, Yeast: No. 701, Rice: Gohyakumangoku
The color is a deep golden yellow with a mild aroma. The sake is full of rice flavor and umami, but has an edgy acidity and sharp sharpness. It is relatively light and refreshing, making it a good entry point into the deliciousness of heated junmai sake.
Set at 62°C (62°F)
Light, with a sweet, umami, tortoiseshell-like flavor. It is more refreshing than other brands, as is typical of Gohyakumangoku. The acidity is effective and the sharpness is good.
TAMA-SAKURA Nama-moto Junmai Tamakae Hi-ire H30BY 1800ml [Limited quantity
Rating 4.4-4.5
Rice: 100% Tamakae (produced in Shimane Prefecture), Rice polishing ratio: 70%, Alcohol content: 15%, Sake meter: +8.0, Yeast: additive-free, Sake mother: Kimoto
Hi-ire: 2 times (with added water), Sake Brewing Year: H30BY
Recommended temperature range: chilled (room temperature), heated (around 60-65°C)
"A sake with a rich and gentle flavor, an endless loop when heated and paired with food. Similar to Tamasakura's Kimoto series (Yamada-Nishiki, Modified Omachi, Gohyakumangoku), aged for about 6 years in H30BY. The aroma is mellow and sweet. It has a full-bodied sweetness and umami like brown sugar or tortoiseshell, but the acidity balances it out perfectly, and the beautiful lingering aftertaste keeps you from getting tired of drinking it.
Warming makes it even lighter.
Set the temperature at 61℃.
The sweetness and umami spread as the temperature rises. More light and refreshing. The acidity is moderate and crisp.
Warmed.
Smell of warmed sake.
Not so sweet on the palate.
It tastes a little like hay and brown sugar.
Sourness, bitterness, and depth of richness,
It has a rich umami flavor with depth.
It is a very good food wine. A good food sake.
Degree of preference ☆4/5
I refuse to "recommend heating"... ‼︎
Jacket value ... 7/10
Nice simple yet powerful typeface, and the pink "Junmai Ginjo" is nice!
Ki ... 9/20
The hue is a slight yellowish-brown, and the smell is of rice with a thick Alc, but there is nothing aromatic.
Sei... 8/20
The taste is something that is naturally sensed, and the process of "looking for and finding the taste" is out of the question; if you turn it well, you can taste the umami, but this process is also futile.
Turning... 8/20
The taste is extremely empty, although it has a moderate accent of alc and some umami.
The smell of rice sublimation is elegant, but I am tired of the daily rice smell.
Yui ... 8/20
The rice flavor comes in gradually, but the texture is not so pleasant from beginning to end, and the lack of staying power is another point to be deducted.
Cost performance ... 5/10
I'm still mad at it....
The main reason is the lack of sweetness and sweetness output.
45 points
It was served warm.
The color is amber.
Amber in color. There is a hint of acidity from the sake yeast.
It has a richness that can be used with powerful dishes!
★★★★
It is nigori sake from Tamakura 🍶.
The top aroma is slightly sweet with a hint of koji and rice.
Silky milky rice milk in the mouth 🥛😋.
It has been strained beautifully.
The sweetness is moderately moderate for a sake degree of -24.
This one is fire-aged, but there is also a draft, so I would love to try the draft of this season's sake.
It was delicious 🍶✨️
Purchased at a liquor store while living in Fukuoka
The temperature has dropped a bit and it's cooler now, so I'm in the mood for a hot sake.
My first brand of Tamasakura!
Hot sake.
Moderate aroma.
Very sharp
Astringent but with a clean aftertaste.
Pale outline gives the impression of being gently enveloped.
Seems to be good even when heated to a very high temperature.
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