tomico
Mellow sake. It has a mellow but coherent and deep taste! It was perfect for drinking soba!
Japanese>English
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いづみ橋Izumibashi
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mukaichou
Dry. Drink with an autumn meal.
Japanese>English
nakopapa
Izumihashi Shuzo Autumn Dragonfly Raku-fu-mai
Polishing ratio 55%, alcohol content 16%, 100% Raku-fu-mai produced in Kanagawa Prefecture
It has a sharp taste. It tastes good only when it is warmed up, but it is likely to be drunk up even when it is cold.
Japanese>English
ぴのこ
At a yakitori restaurant So-so
Japanese>English
Izumibashi純米吟醸 秋とんぼ
ゆみんずきっちん
I got the impression that it was light, refreshing, and easy to drink. The brewery's website described it as having a "sweet and refreshing fruit aroma with a sourness reminiscent of strawberries and cherries," but (just personally) I don't think such an aroma was strong.
Japanese>English
まつちよ
It is hiyaoroshi from Izumihashi.
It is a PB of Masariya Sake Shop.
The aroma is slightly sweet on the nose.
It has a mild and moderate sweetness in the mouth.
The finish is crisp and refreshing.
Delicious 🍶✨
Japanese>English
pinot_noir_123
Atenyol
Rice polishing ratio 65
Strength1 8%
Made from Yamadaho produced in Kanagawa Prefecture,
It has a slightly sharp, warm or floral taste, and a rich, umami dry taste.
It is a deliciously dry sake with the volume of a solid sake.
Japanese>English
のり
Junmai slightly dry, sparkling easy drinking, lactic acidic, refreshing and delicious.
Japanese>English
Saki
Izumihashi Kurotombo Namahashimo Junmai Sake
Japanese>English
飲んべえ16
It has a strong acidity. It has a muddy sake-like flavor. The aftertaste is also spicy. It may have been too strong for the first drink.
Japanese>English
Kab
Opened more than a month after purchase.
40℃. The aroma of alcohol is followed by a very strong sourness. After the acidity, a sense of minerality emerges, and the final taste is both pungent and bitter.
Should the temperature be raised? The official recommendation is 50-55°C. 50°C. At 50℃, the aroma is almost gone, and although it is sour, sweet potato-like sweetness spreads afterwards, and finally it becomes pungent and finishes. 60℃ seems to be the best temperature, as the sourness is reduced.
Cold sake is also good as the sourness is reduced and the umami slowly expands, but I prefer it at higher temperatures.
The sake has a Sake meter value of +18, but it does not give the impression of being dry.
Japanese>English
Izumibashiとんぼスパークリング
道橋アユム
Activated Junmai Nigori Sake (Fire-aged)
Mildly sweet and easy to drink
Japanese>English
