First Tazake in a long time. It smells gorgeous from the moment the bottle is opened. It tastes good gradually. I knew this was great!
〜It's a very good wine. There are no negative elements at all and I really like it. It is true that Yamadanishiki is more gorgeous, but this is also a great sake 🍶.
Following the skewers came the cheese-like fermented food entrée!
Please eat it little by little," he explains.
It is true that the sake goes down well when you chop it up with chopsticks before eating!
The next sake is a classic Sakata sake, Tokujun!
When drinking this, I want to taste the apple flavor.
And freshly picked apples!
This day included 2 hours of all-you-can-drink!
I wonder how much more we can drink!
There are so many things I want to drink!
extensive knowledge of what we have to offer
Rice polishing ratio / 55
Rice used: Hanabukiyuki
Alcohol / 16% alcohol by volume
Sake degree / ±0
Acidity/1.5
🍶🍶🍶🍶
Today I chose Tasake to celebrate myself.
It's a kijoshu, so it's sweet as usual.
But it's still sake, or rather, tasake!
The restrained aroma, moderate acidity, and slight bitterness give it a mature impression!
A perfect sake for a special occasion!
Good evening, Mr. pondock!
Tasake's Kijoshu for your own celebration 🎵.
As a lover of kijoshu, this sake is too tempting for me 🤤.
Congratulations on your celebration😊.
Tasake is not often available, but I was able to purchase the AQE collaboration sake. The aroma was faintly apple, or maybe pear. It had a strong sweet and umami flavor, and because of the high alcohol content (17%), it tasted very doshiri. I have another bottle of another collaboration sake to compare.
Aromas of peach, melon, apple and white grapes. Delicate, with just the right amount of tartness and sweetness, and a slight sweetness. Good on its own, but even better with a meal. Warmed to 10-15 degrees, it is even better, with a more pronounced flavor, a smooth and creamy texture, a bitter accent in the middle and end, and a clean finish.