Tasake Hyakushoku (Momiji)
Junmai Ginjo
100% Hwasoi
Polishing ratio 50%.
Alcohol content 16%.
Sake meter degree -1 Acidity 1.5 (reference)
Fat bottle opened 11/16, posted 11/28
Denchu
Denchu
Denchu Denchu 😘.
I couldn't help repeating it in my brain when I found it in a liquor store on my expedition 🤣.
Yes, it's Tasake... 😅
Because you know...this is the first time I was able to get Tasake seasonal sake 😚.
The aroma after opening the bottle is banana🍌.
It also has a slight lychee flavor.
On the palate, unlike the aroma, it's young young apple 🍎 green apple🍏 🤔.
It's accompanied by an amino acid-like acidity, and after the umami taste, the spiciness gradually increases and the aftertaste is quite spicy and runs through!
Oh, wow! It's different from other tazake I've had 😳I read in some liquor store's report that it's "transparent" but it's not transparent... I think it's more of a complex flavor!
This is an interesting sake!
You may or may not like it 😅
I'm...
It's good...
I got off work early on Tuesday, so I bought some horse mackerels and went home and made some namero 🐟️
I gave it to my 5th grade son who was watching the process of making it and he ate half of it 😅. He ate half of it😅
Oh no...he's a confirmed drunk 😅
Good morning, kozo!
😁✨✨Your son is so cute😍I'm sure he's a definite drinker and I'm looking forward to his future 🍶.
I get so excited when I see tasake 🎵
I'd love to try the complex flavors 😋!
I couldn't resist and my juniors were flying 🍶💕.
We were going to have a tasake party 🎉 at the end of the year party.
Brought it to our house and opened the bottle ❣️
Ohhhh 💨 maimai😵!
It's so good you can't help but sigh‼️
It has good umami, sweetness, sharpness, and a nice lingering taste 😊.
There's more to come but I'll hold off😅
The 4th one is near Hirosaki castle 🍜.
Delicious with a hint of niboshi 🤤.
Polishing ratio 55
Rice used: Hanabukiyuki
Alcohol level 16%.
Sake meter degree +1.0
Acidity 1.6
This is almost the only unpasteurized sake that the Tazake brewery produces! Tazake is known for its exquisite sweetness and sharpness. However, can the flavor of Tasake be maintained in a more complex and unstable sake? Let's go!
Mild but refreshing aroma like green apples, slightly sweet brewing water as usual... Hmm? Oh! There's a gaseous feeling unique to nama-shu! This is delicious!
The sweetness of the apple is less than usual, and the marriage of the gasiness, acidity, and bitterness gives it a fresher, fuller feeling! More acidic than usual? But the taste of the sake and the rice wine are certainly fused together. And the sharpness that pierces the throat when swallowed is still there! It's like soda water in the sake kitchen, and you can drink it in gulps! It is dry and refreshing, but still has the sweetness and bitterness typical of tazake! There are not many breweries that can brew such a refreshing, not sweet, unpasteurized sake. The gaseous sensation matches the freshness of the sake. Thank you again for this evening!
First rice wine in a long time!
Happy to get it!
The (seemingly) restrained fruity taste! Truly exquisite.
It's so good!
I wish I could always drink it whenever I want.
I've had it in the cellar for a little while now 💁.
Slightly floral aroma of Akita Sake Komachi✨
The umami and sweetness is pushing in with a sizzle 💁❤️
Fresh with a little bit of gas ✨.
Akita Sake Komachi, love it💕!
Sashi-Drinking with seniors. Brief record.
I thought it would have a bit more flavor and appleiness if I drank it at home. I think it's been open for a long time? Tasake Tokusyu Jun is better to drink at home 😌.
Rice used: 100% Akita Sake Komachi
Rice polishing ratio: 55
Alcohol content: 16
Sake meter: -1
In my everyday sake life, for some reason I have never had the slightest connection with Sake Komachi, even though I have no intention of doing so. Just then, Tasake released a special pure rice Sake Komachi! I bought it, not wanting to hold back! What do you think? Let's get to it!
The mild, sweet aroma of tangerine, the slightly thickened, slightly sweet brewing water, the sweetness of tangerines and apples, the bitterness that clings to the tongue, and the light body make it easy to drink. The balance of sweetness, bitterness, and acidity is well balanced, creating a complex and gentle umami. The sharpness typical of Tasake's special junmai is also present!
There are many sake with a strong acidity and a moderate sharpness, but personally, I prefer Tasake for its balance of acidity and sharpness. I would like to try Kikusen next time. Thank you again for the food and drink tonight!
I love rice wine
Orange special junmai, first time drinking it.
Weak aroma, dry? Gorgeous taste, light, crisp and cohesive!
Why is it so good? I always want to keep it around, I want to live in Aomori!
Is it possible that some of the wine was kept in ice temperature for six months?
Thick, sweet aroma that lingers for a long time.
My personal favorite.
75/100
[Sweetness/Spiciness]
Sweet☆☆☆☆⭐️☆☆☆☆☆☆☆ dry
Appearance.
[hue].
Transparent
《Aroma》[Aroma
Medium
Ginjo aroma ○ Ripe banana, melon
Ingredient aroma - dumplings
Aged aroma
Other
[Examples]
Mainly gorgeous ginjo aroma
Taste
[Attack]
Medium
[Texture]
Rounded
Thickened
[Taste]
Sweet x Mellow
Sourness x Horny
Bitter x Somewhat sharp
Umami (flavor) x Somewhat full-bodied
[Complexity]
Medium
[Aroma]
Medium
Same as Kamitachiko
[Lingering]
Slightly long
Long and short in the first half of the flavor, and long and short in the second half of bitterness.
≪[Distinctive elements
≪Notes.
[Classification by flavor characteristics]
Kaoru-shu ○ Sake
Refreshing sake
Mellow sake
Mature sake
4.0 stars
Muscat-like aroma and freshness
Delicious in a glass of wine with sweetness and smoothness.
Elegant and urban, but still very expensive. ^;;.
