100% Akita Sake Komachi, 50% polished.
Sweet bitterness and a little sourness.
It is a robust sake, but it is hard to get tired of drinking it.
It is easy to drink only sake.
Date of manufacture: May 2024
Sealing date: May 18, 2024
100% "Gin-Karasu" and 45% polished.
It has a very elegant taste.
Pineapple-like sweetness and astringency comes at the beginning with a tangy taste.
The presence lingers on with a sharp taste.
Date of manufacture: May 2024
Date of closure: May 18, 2024
It is made from 100% Akita Sake Komachi and polished to 45%.
The first taste is bitter and acidic, then dry.
It seems heavy, but it is refreshing.
The aftertaste is light and fades quickly.
Date of manufacture: February 2024
Close date: May 18, 2024
It is 100% Kojo-nishiki and polished to 45%.
It is dry and refreshing.
The sweetness does not expand and disappears quickly.
It is tangy.
The bitterness is moderate and crisp.
Production date: March 2024
Sealing date: May 18, 2024
It is made from 100% Yamada-Nishiki and polished to 45%.
It has a delicious pineapple-like fruity sweet and sour taste.
Compared to the 40%, it has more astringency than bitterness.
I prefer this one.
Date of manufacture: May 2024
Date of closure: May 18, 2024
It is made from 100% Yamada-Nishiki and polished to 40%.
Fruity and fragrant.
The sweetness is full, broad, and gorgeous.
A dry bitterness lingers on the tongue.
It is refreshing with a touch of acidity.
Production date: 2024
Sealing date: May 18, 2024
Tasake Junmai Ginjo Akita Sake Komachi" by Nishida Shuzo-ten
Junmai Ginjo made with Akita Sake Komachi from Tasake.
The label has been renewed to a bright orange color.
Fruity impression like grapes and grapefruit.
The robust umami is well balanced, with a slight bitter taste that peeks out after some time.
The lingering aftertaste is slightly spicy. This is a gem with the "character" of Tazake shining through.
Alcohol 16%.
Rice / Polishing ratio Akita Sake Komachi / 50
Sake degree: -1
Acidity: 1.9
Amino acidity: 1.0
Yeast:
Condition: Fire-brewed
A record I forgot when I drank a few months ago, apparently I forgot to post it. Here are the records.
Rice used : Koshiro-Nishiki
Rice polishing ratio : 55
Sake meter : ±0
Acidity : 1.4
Amino Acid : 1.0
Alcohol content : 16%.
I like rice wine. Among them, I am convinced that Tokusyu Junmai is the best. I was surprised to see it on sale this time of year, so I bought it. I love Tokusen Junmai Kojo-Nishiki! I'm ready to go!
The aroma is mild, yet sweet like apples. When it is served with slightly sweet soft water, the sweetness, umami, and astringency of the special junmai-like rice, along with the acidity typical of Kojo-nishiki, is truly pleasant and makes you want to keep rolling it around on your tongue forever. The acidity and astringency then penetrate the throat as a sharp taste. As always, Tasake's special junmai is delicious, and Kojonishiki is delicious. I hope it will become a regular item, but let's see. Thank you again for the food and drink tonight!
My favorite sparkling rice wine. No doubt. Sour and refreshing. Delicious stuff.
Here are some quotes
↓↓↓↓
Made with white malted rice, it has a citric acidic, refreshing taste.
The fine bubbles make it more refreshing to enjoy.
Japanese sake (🌾)
Ingredients: Rice (domestic), Rice Koji (domestic)
Polishing ratio: 50
Rice used: 100% Akita Sake Komachi
Alcohol content:16%.
Since Monday is also a vacation, we will drink again today. We will drink rice wine today, too. Akita Sake Komachi was kept a little longer. I was worried about it, but it had a stable rice flavor and sweetness, probably because I kept it in the cellar even though it was fire-brewed. It was still delicious. I feel relieved when I drink tasake.
My body works just like it does on a normal Sunday (I'll clean up after this TV show and get the housework done by this time). I didn't get drunk at all 😅I know it's a vacation but my body is nervous for the beginning of the week...
Tasake Junmai Ginjo Akita Sake Komachi
Rating 4.4
Rice : Sake-komachi
Rice polishing ratio : 50
Alcohol content : 16
This is a limited edition sake brewed once a year with Akita Sake-Komachi, a rice suitable for sake brewing produced in Akita Prefecture, which has been a challenge for the past few years to improve its technique. It has an elegant ginjo aroma and a wonderful balance of soft yet firm umami and sharpness. This crispness is the true essence of Akita Sake Komachi. The sweetness, umami, bitterness, and bitterness of convergence linger in the aftertaste.
I bought it a while ago and let it sit in the refrigerator for a long time.
This was the first time for the brewery to try Koshiro-Nishiki, and since we were able to get it at the right time, we shared it with everyone in the company.
It was slightly more sour and fruity than their usual special junmai tasake. It had a freshness to it that I really liked. It was a big hit with my coworkers.
The local supermarket always carries Tasake, but it is always at a premium price. I guess it is a balance of supply and demand, but it is a pity that I hesitate to buy it when such a delicious sake is right in front of my eyes.
Today I'm going to have Tasake microbubbles that I bought at the Sake Yamamoto store in Dotonbori, Osaka that I visited yesterday 😋If it's bubbly, I'll have to make chicken skin dumplings with chicken wings and eat them today🤣It's been a while since I've had sake so it's bad for Tasake if I don't indulge on a special or nothing special day 🤣WW
Then, I'll eat the actual sake and open the bottle. ‼️
First of all, the chicken skin dumplings have a crispy skin and juices that burn your mouth💦.
But they are so easy to make that I want to make a batch and freeze them 😋.
The chicken wing dumplings are boned except for the tip so you can eat them in one bite with no stress except for the handle part, and the juices and bean paste that was also puffing up in the mouth burns your mouth 🤣www!
And I made meatball soup out of the leftover seeds 👍.
So open the bottle: ‼️
The aroma is kind of lactic acidic, but honestly I can't smell much because it's so chilled😅.
Tastes like a rather good champagne 🥂It's not micro carbonated, it's highly carbonated and I love it to death ❤️
I wish I could drink this every day 😭
If I could drink this every day 💦.
Osaka is nice 🤔I really want to move there‼️
To get along with various liquor stores and locals 🤣www
Hi Masa, good evening.
I was imagining microbubbles since you mentioned the rice wine you got from Yamamoto 😁✨✨.
This one is really good 🤤!
It was great 🤗
Good morning, Masa 😃.
It's been a while since we've had a chance to talk about the "nya kaihatsu" line 🤗.
The deliciousness of the chicken wings & chicken skin dumplings ‼️ mouth burn 😆 is purified by Tasake's delicious carbonation 😊We wish we could go to Osaka again 🥹.
This is also from a local liquor store.
It's a store that carries Tasake.
I am very thankful.
I like Hanafukuyuki's special pure rice wine.
This one is also delicious!
Thank you very much for your hospitality!
